Ingredients (Serves 2)
1 squid
1 stalk celery
1 tomato
1 avocado
1 tsp coarse sea salt
Sesame oil
Ground sesame seeds
Shiso leaves, to taste

Dressing:
Equal amounts of sushi vinegar, soy sauce, sesame oil
Grated ginger, as needed

Directions
1. Slice the squid in 5mm strips.
2. Bring a pot of water to a boil and turn off the heat before adding the squid, it will cook with residual heat. Blanch in cold water and drain. Sprinkle with coarse sea salt and add sesame oil.
3. Cut the vegetables and mix them and the squid with the dressing.
4. Serve with the ground sesame seeds and shiso leaves.

Ingredients (Serves 2)
1 squid
300 g cabbage
100 g Naganegi long onion
1 clove garlic
2 portions soba noodles
Fish sauce, as needed
2 tsp soy sauce
2 tsp chili oil
Salt
A dash of water
Sesame oil
Cilantro, to taste

Directions
1. Peel the squid and cut into bite-size pieces.
2. Pour the sesame oil into a pan and stir-fry the squid. Keep them on a plate.
3. Slice the garlic, cut the vegetables into bite-size pieces and stir-fry.
4. Add the boiled soba noodles and stir well. Season with soy sauce, fish sauce and chili oil.
5. Turn off the heat and add the squid. Garnish with cilantro and serve.