Firefly Squid is mysterious creature shrouded in many riddles emitting pale light from the whole body. Spawned in spring ending its year-long life. Distributed the waters around this country centring in the Japan Sea and normally in the deep sea as deep as 200 to 600 meters.

Assemble near the beaches of Toyama Bay when spring comes around. Lights emitted to the ocean surface by firefly squid are beautiful as gem stones.

The Chef decided to take advantage of the current season to associate the firefly squid in his Xérem, that way he can get the resemblance to the typical Portuguese flavour to cuttlefish, very common in Algarve recipe. Sautéed in pork grease and finished in butter, the Chef tried to respect the original will of the dish that was combining both the land and the sea. This balance produced a well deserving dish of Portuguese tradition and spring food trends in Japan.

The other ingredients that close this gastronomic inventiveness, is a blend of three seasonable herbs:

  • Nanohana, one of the oldest cultivated vegetables in Japan<
  • Takana, made from pickled mustard leaf, and is mildly spicy and crunchy.
  • Wasabi flowers

These herbs are fermented in Moorish salt also of the season in order to bring the desired salinity to the dish

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