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To avoid possible parasite contamination, most hotaru ika are boiled prior to shipping to market. (© Pixta)
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Millions of squid beached on the shore glow in the dark. (© Pixta)
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The netted squid emit a blue light. A tour boat packed with visitors who have come to see this spectacle floats in the background. (© Jiji)
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Raw hotaru ika are boiled to kill off parasites. Processing facilities damaged in the earthquake raced to get back on their feet in time for the fishing season. (© Pixta)
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A fishmonger displays large Toyama squid at his shop in the Tsukiji Outer Market. (© Kawamoto Daigo)
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Test-tasted at home. The Toyama squid (left) were larger and meatier than their Hyōgo counterparts (right). (© Kawamoto Daigo)
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Hotaru ika, delicious in Japanese cuisine, also works well in pasta and other Western-style dishes. (© Pixta)
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