Indonesians stuff it in a dish known as Cumi-Cumi Isi and Greeks also stuff it in a recipe known as gemisto.  In Japanese cuisine, particularly sushi, the Loligo and Illex var
Indonesians stuff it in a dish known as Cumi-Cumi Isi and Greeks also stuff it in a recipe known as gemisto.  In Japanese cuisine, particularly sushi, the Loligo and Illex varieties are most often used.  Though in almost all Japanese recipes it is only the body that is served and which is referred to as ika [ee-KA].  Before cooking it must be cleaned and the cellophane bone on its dorsal surface must be removed.  Italians often use its ink to create more decorative pastas.  FTP, name this cephalopod which most commonly appears on restaurant menus as fried calamari.
Indonesians stuff it in a dish known as Cumi-Cumi Isi and Greeks also stuff it in a recipe known as gemisto.  
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