1. Rinse the cuttlefish and skin it. Place it between two sheets of absorptive paper and store in a refrigerator over night.

2. Remove the entrails without rupturing their skins. Sprinkle them heavily with salt and store in a refrigerator over night.

3. Rinse 2. to remove salt. Squeeze out the entrails from their skins and strain. Add the fish sauce and miso to the entrail paste and mix well.

4. Remove the cuttlefish and cut into thin pieces. Mix with 3.

5. Place 4. in a vacuum-pack cooking bag and add some yuzu peel. Vacuum pack it at 100% and store.

6. To serve, remove from the bag and place in a dish. Top with yuzu peel sliced needle-thin.

Tips:

• Normally, a dish of salted cuttlefish with entrails is fermented over many days to mature it. To prevent the dish from going bad while maturing, the salt content must be high, giving it a naturally salty taste. Here, by employing the vacuum-pack method, we made it possible to suppress the propagation of aerobic bacteria in low-salt food and to slow the process of decay. (It must be stored at 3�� or less.) However, this process also abates the fermentation of amino acids, due to the exclusion of air and the low storage temperature. To compensate, I added fish sauce and miso, both of which are seasonings made by amino acid fermentation. In this way, I succeeded in creating a taste close to that obtained after maturation without increasing the salt content.
• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.