This dish can’t be found at every sushi restaurant, but you can try it at shops that are particular about traditional Edo-style work. Squid, boiled in a special broth for squid made by adding sugar and other ingredients to soy sauce, just enough so the color doesn’t change, that has undergone one more type of preparation (the body of the squid is used instead of an Inro*, and stuffed with salty-sweet boiled dried gourd shavings, dried shiitake, cloud ear mushroom, hijiki mixed with shari).