Ikizukuri is a Japanese style of preparing seafood while it is still alive, and the live squid sashimi of Yobuko in Karatsu City, Saga Prefecture, is one of its best-known examples. It is admired for its extraordinary freshness and the skill of the chefs who prepare it.
The squid used for this specialty includes Japanese spear squid (kensaki-ika), available mainly from March to September, and bigfin reef squid (aori-ika), which is in season from December to March. Skilled chefs slice each squid remarkably quickly, taking approximately 30 seconds to prepare one whole squid.
Because the squid is prepared so swiftly and served immediately, its flesh retains a fresh, moist appearance. Whereas ordinary squid sashimi is generally white, freshly prepared Yobuko squid is beautifully translucent, allowing diners to appreciate its exceptional freshness.
Japanese spear squid was once regarded as a relatively inexpensive catch and was not particularly popular among fishermen. Its reputation changed in 1973, when a set meal combining live squid sashimi with deep-fried squid tentacles was introduced.
Visitors who tried the dish spread the word, and its popularity gradually grew through word of mouth. In this way, Yobuko became widely known for its distinctive live squid cuisine.
Live squid sashimi is not the only squid specialty available in Yobuko. The town offers a variety of dishes made with squid, including squid rice and miso soup with squid roe.
From the translucent sashimi prepared with remarkable speed to comforting cooked dishes, Yobuko offers visitors many opportunities to enjoy the flavor of freshly caught squid.