A normal squid sushi uses the mantle or the hood of the squid but some prefer the tentacles which are poached – this is called ika, geso or squid legs. It is served with amadare, or tsume, a sweet sauce used in old fashion Edo style sushi for cooked ingredients. The word tsume comes from nitsume or reduction. On top is a touch of tōgarashi the red colour, it adds a bite but is not too spicy, a very subtle contrast of sweet and spicy, the chef asks us to mix it.
If you look closely, you can see the quality of the fish by the detail of the suction cups of the squid – they are mostly in tact.
Filed under: Sushi n'Style Tagged: amadare, geso
