Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
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Inedible Lesser Variety!: Giant Squid
Here is the last article on this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL
By “Japanese lesser” I mean species both more difficult to find on markets, more local and not as appreciated as the former five varieties.
Howeve these should looked over as they are still good enough for the finnicky Japanese and appreciated as rarities!
BOZU IKA
EZOHARI IKA
HAKUTENKOU IKA
HIMEKOU IKA
KAMINARI IKA
KO IKA
SHINDO IKA
SHIRIYAKE IKA
SODE IKA
SUJI IKA
USUBENI IKA
If you have any questions, don’t hesitate!
SHIZUOKA SUSHI & SASHIMI: The other Jewels of Japan 
What a great story on Japanese farmed fish….I didn’t realise the extent. We are actually working with one of the farms that have cracked raising Bluefin from egg to plate and brought some of it to the US. Chefs from New York to Chicago to LA and beyond were thoroughly impressed with the product and look forward to seeing it come to commercial reality.
It will be about another 2 years or so but its not any longer a pipe dream.
Kindai tuna was recently cut at the French Culinary Institute in New York….intrepid Fish Girl, Mika Higurashi of Sona Seafood in NJ coordinated that event(http://sona-usa.com/)…..check out this link…. http://cookingissues.wordpress.com/2009/10/20/kindai-tuna-breakdown-how-to-cut-up-and-serve-a-whole-sustainable-bluefin/ its an amazingly good article with pics