10만원짜리 오징어튀김? 사시미와 스시는 서비스였습니다

One squid costs around $50 USD. Yet in high-end omakase restaurants, people eagerly wait all year for the season when this squid appears. Known as the “King of Squid” and the “Hermès of the Squid World,” the Bigfin Reef Squid is highly prized in Japan under the name Aori Ika (アオリイカ). Its extraordinary sweetness and texture have earned it a reputation as one of the finest sushi toppings available. But surprisingly, the dish that left the biggest impression wasn't the sashimi or the sushi. It was the tempura. In this episode, we explore: Why Aori Ika is called the King of Squid Why it commands such a premium price What makes its flavor so special From its history and background to preparation, aging, sashimi, sushi, and tempura, we follow the complete journey of this remarkable squid. ✔ What is Aori Ika (Bigfin Reef Squid)? ✔ The hierarchy of squid species ✔ Why it is considered the king of squid ✔ The secret behind its incredible sweetness ✔ The origin of the name "Aori Ika" ✔ Preparation and cleaning techniques ✔ Aging and sashimi preparation ✔ Kakushi Bocho (Hidden Knife Cuts) ✔ Aori Ika Sushi ✔ Aori Ika Tempura ✔ Tendashi (Tempura Dipping Broth) ━━━━━━━━━━━━━━━━━━━━ 🍣 VIDEO HIGHLIGHTS ✔ The identity of Aori Ika ✔ Japan's most prized squid species ✔ Why it is called the King of Squid ✔ Differences from common squid ✔ Preparation Process → Removing the transparent pen (Fune) → Cleaning the innards → Preparing the tentacles → Removing the skin → Removing the inner membrane → Final trimming and aging ✔ Sashimi → Texture differences with and without scoring → Flavor development through aging ✔ Kakushi Bocho (Hidden Knife Cuts) → Improved texture → Better neta stability on sushi rice → Enhanced seasoning absorption ✔ Aori Ika Sushi ✔ Aori Ika Tempura → Served with Tendashi and grated daikon radish ━━━━━━━━━━━━━━━━━━━━ ✔ QUICK FACTS Korean: Muneo Squid / White Cuttlefish (Common Name) Japanese: アオリイカ (Aori Ika) English: Bigfin Reef Squid Characteristics: • Exceptional natural sweetness • Thick, luxurious flesh • Chewy yet tender texture • Considered one of Japan's finest squid species ━━━━━━━━━━━━━━━━━━━━ ⏱ TIMESTAMPS 00:00 Opening 01:10 The Story Behind Aori Ika 03:53 Preparation Begins 08:47 Making Sashimi 09:43 Preparing Sushi Neta 09:51 Kakushi Bocho 10:55 Aori Ika Sushi 11:57 Aori Ika Tempura 12:45 Making Tendashi 13:29 Tempura Finished 14:36 Ending ━━━━━━━━━━━━━━━━━━━━ 🎬 Sushi One Bite A cinematic sushi documentary channel hosted by a sushi lover who's eaten so much sushi that his pronunciation has started to slip. 📧 Business Inquiries: [[email protected]](mailto:[email protected]) 🔔 Subscribe and turn on notifications to discover the next seasonal sushi ingredient before anyone else. ━━━━━━━━━━━━━━━━━━━━ Produced by: Billionview [www.billionview.club](http://www.billionview.club) Production Support: Mikado Sushi Franchise Inquiry: +82-1522-3950 [www.mikadosushi.co.kr](http://www.mikadosushi.co.kr) Executive Producer: Han Sang Gyun Filming & Editing: Jo Byung Ha Opening Sushi Girl: Lim Seo Hyun   / xworkouutx   ━━━━━━━━━━━━━━━━━━━━ #SushiOneBite #AoriIka #BigfinReefSquid #Squid #Sushi #Omakase #Sashimi #KakushiBocho #Tempura #Tendashi #JapaneseFood #Billionview #MikadoSushi