Saga

New dish devised by the fishermen concerned about wastage of life

Ikasyumai

Restaurants in Yobuko feature squid heavily. Squid relies so much on freshness, and it can’t even last a day after being fished out of the sea. Due to this, squid would often be left over. Just because they couldn’t be sold as it was, there was absolutely no reason to throw away perfectly good squid. Chefs got together to develop a new recipe. The squid dumpling was born!