Eat squid guts
“Squid guts” usually refers to shiokara, a Japanese preparation in which small pieces of squid are fermented with salted viscera. It is intensely savoury, salty and marine, with a soft texture that can be more challenging than the portion size suggests. Trying it is a chance to understand fermentation and nose-to-tail seafood cookery, not a dare to swallow unidentified offal. Order it from a reputable Japanese restaurant, specialist shop or licensed market stall that can explain what it is and how it has been stored. Ask whether the product is fermented, cooked or raw, how it should be eaten and whether a small tasting portion is available. Seafood allergy still applies, and people who are pregnant, immunocompromised or managing a medically restricted salt intake should seek appropriate advice. Keep chilled products refrigerated and follow the use-by and storage instructions. Do not make a home version from casual internet guidance: seafood fermentation needs controlled salt, temperature and hygiene. At a restaurant, use clean utensils and stop if the smell, packaging or service suggests poor handling rather than assuming every strong aroma is traditional. Taste a small amount with rice or a drink recommended by the host and notice salt, sweetness, texture and fermentation before deciding whether you like it. Respectful curiosity is the achievement. Nobody needs to finish a large serving or mock the food to prove they tried it.