Aori Squid Sugata-Zukuri (Ike-jime)

Butcher the aori squid. Start by peeling one side.

Peel off the body and wipe away the ink.

Skin it. Separate the fins from the body.

Skin the fins.

Cut the liver.

Set the tentacles aside for karaage later.

Slice the sashimi. Today we're going boat-style (funamori).

Mound the area where the squid will sit.

Decide whether to slice the body into rounds or thin strips. Going thin strips today.

Cut off the tough parts and reserve them for tempura.

Peel the thin membrane on the underside.

Score diagonally with a knife.

Place a shiso leaf and slice into thin strips.

Garnish with hojiso, edible chrysanthemum, sudachi, and ginger.

Serve with soy sauce.