How Japan Turns Squid Eggs Into a Full Course Meal

They look like giant glossy water balloons. But this is one of the rarest marine delicacies in coastal Japan — and most people outside the country have never even heard of it.

Ika no Tamago, or squid egg sacs, contain hundreds of translucent egg strands that bloom like a flower the moment they hit boiling water. From tender soy-braised stew to crispy tempura, fresh sashimi, gunkan sushi, and even a low-carb lettuce wrap — one ingredient, an entire multi-course feast.

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