Ika (cuttlefish) is best very fresh, when the texture is not so rubbery. The tentacles, called geso, can also be used.
Wash the whole cuttlefish thoroughly, then put both thumbs under the shield that covers above the tentacles.
Push up the body and the bone should slip out. Cut into the shield on the bone side and hold the tentacles firmly to pull out, along with the entrails. Set aside the tentacles.
Rinse, then peel the dark skin off. The remaining should be white, almost transparent.
Cut off the tough parts and then make shallow incisions at the edge. This helps when you remove the thin membrane off from both sides.
Wipe off with a wet cloth and cut into slices for nigiri sushi or sashimi.
When preparing the tnetacles, make a slit at the base, careful to not cut into the ink bag. Remove the eyes and mouth and rub the tentacles with salt to eliminate sliminess. Rinse and boil until the curl and change colour.
Run cold water over them and drain, to retain the colour.
Remove the hard part at the base, then slice into pieces that are ready for nigiri or sashimi.
You can brush teriyaki sauce on them to make it tastier!