Bigfin reef squid has the highest glycine amino acid content of any squid, which gives it a sweet taste. It’s delicious flavor has been scientifically proven. It is one of the more expensive sushi ingredients due to its scarcity. The sushi chef shows off impeccable knife skills making small cuts (Kakushi boucho) on its firm flesh in order to make it easier to bite and bring out the sweetness in the flesh. It is often served with salt and sudachi（small citrus fruit similar to Yuzu）.
Trivia : The main components of the sweetness and umami flavor of Bigfin reef squid are amino acids such as glycine, betaine and taurine, and the glycine especially emphasizes the sweetness.