Kensaki squid is a premium ingredient characterized by its slender shape resembling the tip of a sword and its thick, sweet flesh. Popular as a sushi topping, this article explains the steps and precautions to maximize its deliciousness.
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Select Fresh Kensaki Squid
Choosing fresh Kensaki squid is the first step to bringing out its best flavor.
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Remove the Innards
Separate the innards from the flesh, using only the mantle flesh for sushi. Do not consume innards raw as freshness and heating conditions cannot be confirmed.
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Carefully Peel Off the Skin
Hold the squid’s fin (called “enpera” in Japanese) on top of the mantle and insert a finger to cut the connection between the pen (a transparent internal shell) and the innards. Then grasp the fin and peel the skin off from the tip.
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Remove the Thin Transparent Pen
Remove the thin, transparent shell (pen) remaining inside the mantle.
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Rub Off the Inner Thin Skin
Use a dry paper towel or similar to rub off the thin inner skin on the mantle interior.
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Make Fine Cuts with a Knife
Make fine incisions on the surface of the flesh with your knife to enhance texture and sweetness.
Precautions
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Beware of Anisakis Food Poisoning
Kensaki squid may harbor Anisakis parasites. When consuming raw, remove innards and perform proper freezing treatment as recommended.
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Do Not Eat Innards Raw
Innards are not used as sushi topping and should be handled only after confirming freshness and heat treatment.
Summary
To enjoy Kensaki squid deliciously in sushi, select specimens managed for sashimi use, remove the innards, and process appropriately. Confirm freezing or heating conditions to prevent Anisakis contamination.
Next Items to Check
- How to judge Kensaki squid freshness
- Kensaki squid storage methods
- Other cooking methods using Kensaki squid
