Sashimi at #IzakayaSakamoto, our home. This is yari ika, spear squid, that is in season in February. As sashimi the squid has a silky texture. The legs are scrubbed to remove the suction cups and then blanched in hot water. The contrast of the sashimi and boiled squid is a great way to enjoy yaki ika.

It’s served with a tsurubishio Yamaroku soy sauce from Shodoshima. It is a saishikomi which is double brewed and the thick texture is ideal for sashimi.

https://yama-roku.net/en

Here’s a list of seasonal seafood for February.

https://foodsaketokyo.com/2012/01/31/february-seasonal-japanese-seafood-２月旬の魚/