Cephalopods

These products are processed from mollusks such as Illex squid and Gigas squid caught in the Southern Pacific Ocean, as well as Pacific squid, Baby octopus, and Baby cuttlefish caught in Indian and Pacific Ocean

As a familiar ingredient, squid is used in a wide variety of dishes.

Its versatility is extensive, ranging from the most basic form of raw sashimi to sushi, steamed dishes, deep-fried squid, salads, stir-fries, and even steaks.

As a nutritional source, squid is a high-quality protein that is easily digested and absorbed.

Rich in Vitamin E, taurine, zinc, DHA, and EPA, it is an excellent food for growing children, students, and those engaged in intellectual work.

One advantage of squid as an ingredient is that, aside from the mouth and the central part of the body, it is mostly boneless.

Therefore, it serves as a suitable alternative for those who dislike fish due to spines.

Furthermore, thanks to these physical characteristics, squid meat offers the unique benefit of being able to be eaten whole— whether boiled or grilled—without the need to separate bones. As long as it is not consumed excessively, it is excellent for building a muscular physique, and is actually more advantageous than chicken breast.

This is because it is rich in protein and contains a significant amount of taurine, which is beneficial for recovering from fatigue after exercise.

It also has a low glycemic index, making it suitable for people with diabetes.