Now is the season for cuttlefish-fishing here in Tokyo. I never grow tired of it, or of eating them. This time round, I had four kinds of sashimi to start with:
For me, off-cuts/scraps such as sashimi trimmings, tentacle-ends and nozzles, are mixed with hot chilli oil and the livers of the cuttlefish extruded into the pan. I am the only person in my house who eats this:
A more conventional dish: spaghetti dressed with cuttlefish, mentaiko and sliced shiso leaves.
Few things are as tasty or better suited to ending a long day of
sitting in the sun drinking beer fishing as cuttlefish ink risotto; or rather, crni rižot, made according to the recipe of regular blog reader Maninas (thank you!).
Guess where I’ve been!
My birthday-fishing trip was a little moist.
Caught some cutlassfish, which a friend (a professional sushi chef) turned into possibly the most amazing sushi on earth, literally.
It has rained basically every single day in August, except for my birthday, when the skies cleared and allowed me to
drink beer all day in the sun go fishing on a glass-like sea, on a fishing boat from Kanazawa Hakkei.
No eunuchs, Morris dancers or even bearded ladies appeared at my house, but I did want to upload some photos of cuttlefish cooking on the day. First things first, on Captain Ohta’s recommendation I made a dish of cuttlefish legs braised in mashed cuttlefish livers, chilli oil and sake – a heady dish that brought gout to mind.
After this there was a salad of raw cuttlefish, onions and peppers with Sicilian green dressing (finely chopped coriander leaf and capers, olive oil, vinegar) which perhaps offset the unhealthiness of the previous dish.
The day’s proceedings were brought to an end by a stir-fry of cuttlefish and vegetables in XO and yellow bean jian.
Of course breakfast next day was cuttlefish! Mixed with natto and a raw egg and shiso leaves: death to some, Ambrosia to others…
apart from the obvious (being snatched and dragged into the depths of the sea by the Kraken, thus avenging his cephalod brothers). The cuttlefish squirt a lot of water and, a lot of ink. In fact in Japanese this species of cuttlefish is simply called “ink-squid”. The ink gave a slight tang to my shochu mixer but I drank it anyway, but I am afraid the can holder/cooler will never be the same again.
Great day out on the water today. Many thanks as always to Captain Ohta of the Asanagimaru (and for the photo too)! More photos to come when I have finished eating/drinking.