Kaneko visits his regular granny's store, buys a Kisslip cuttlefish, and decides to make sashimi and ink soup with it. He demonstrates the process of preparing the cuttlefish, highlighting its unique pattern and the abundance of ink. Despite some mishaps with the ink, he successfully prepares the dishes, describing the cuttlefish's taste as sweet and firm. He also tries liver sashimi for the first time, finds it peculiar but enjoyable, and recommends being cautious with squid ink due to its staining properties.
Here are the key facts extracted from the text:
1. The speaker is making a dish with Kisslip cuttlefish, also known as Sepia lycidas.
2. The cuttlefish is about one kilogram in weight.
3. The speaker buys the cuttlefish from their mom's store.
4. Cuttlebone is a hard, internal structure found in cuttlefish.
5. When a cuttlefish dies, its meat and organs melt away, but the cuttlebone remains.
6. Cuttlebones are often washed up on beaches.
7. The speaker is making two dishes: sashimi with the cuttlefish and ink soup with the cuttlefish's ink.
8. The ink of the cuttlefish is very thick and can stain surfaces.
9. The speaker uses a strainer to remove the slime from the cuttlefish.
10. Rubbing the cuttlefish with salt is an effective way to remove the slime.
11. The speaker uses Katsuobushi to make a broth for the ink soup.
12. Pork belly is added to the ink soup for flavor.
13. The speaker serves the sashimi with wasabi and soy sauce.
14. The liver of the cuttlefish is also used in the dish.
15. The ink soup has a strong flavor and is black in color.
16. The speaker recommends eating the dish slowly and carefully to avoid staining surfaces.
17. Squid ink can be difficult to remove from surfaces, especially wood and clothing.