Hakodate-Style Squid Somen

Squid catches have remained poor for the past several years.

We also have difficulty sourcing squid to make Yahata Sushi’s specialty, the fourth-generation owner’s special shiokara.

Today, we made squid somen using this precious squid.

However, we used spear squid rather than Japanese flying squid.

When I visited Hakodate some time ago, I had the opportunity to dine at a traditional Japanese restaurant called Fumoto, which someone introduced me to.

The food was not only delicious but beautiful as well—each dish was almost too lovely to eat.

Among them, the squid somen left a particularly lasting impression.

Squid somen is usually simply thinly sliced squid served with ginger soy sauce, but Fumoto is a fine Japanese restaurant.

They served an extraordinarily beautiful squid somen dish, like a work of art.

Unable to forget its beauty and flavor, the fifth-generation owner decided to try making it as well.

At the center is finely sliced squid, surrounded by finely chopped okra, nameko mushrooms, grated daikon radish, and ginger.

It is enjoyed dressed with noodle dipping sauce and vinegar soy sauce.

Though it may not compare to Fumoto’s, it turned out to be a dish in which one can savor the squid’s sweetness and refreshing character.

It is a perfect dish for this time of year, when the heat still lingers.