Hakodate, one of Japan's leading producers of Japanese flying squid, offers a variety of squid dishes, but my personal recommendation is "Ika-Goro," or squid innards, especially eaten raw.

Among the many types of squid, the "Goro" of the Japanese flying squid is abundant, has a rich and sweet flavor, and when eaten raw, it tastes like high-quality chocolate!

It's delicious eaten as is with a sprinkle of salt, or crushed and topped with soy sauce and served on top of squid sashimi.

According to locals, there's also a supreme way to eat it: "Soak it in soy sauce for half a day and then put it on top of hot rice and gobble it down!" 　(Nihedon @ KesaranPasaran Lab)

Anisakis (a parasite found in squid) is quite dangerous, so it's generally best to cook the squid's "goro" (squid roe) thoroughly before eating it.

Apparently, Anisakis is almost completely killed by heating or freezing, but that means you can't enjoy the taste of raw "goro," which is a shame...

However, Japanese scientists have developed a groundbreaking solution.

It involves slowly freezing the Japanese flying squid and then slowly thawing it.

This method allows you to kill the Anisakis while preserving the raw texture of the "ika-goro"!

Typical Japanese scientists! They've solved the "Japanese instinct" to "eat raw ika-goro" with cutting-edge science!