Spear squid（Yariika）is called as winter squid and its flesh gets really tasty right before its spawning season during the spring. Since it has firm flesh, the chef makes Kakushi boucho(small cuts) along its fiber in order to make it easier to bite. The fine sweetness of flesh can be enjoyed. The squid is immersed in boiling water and then stuffed with shari rice. This method is called inro-zume and one of the old techniques of Edo style.
Nagasaki Chiba Shizuoka