Inrōzume

Inrōzume is a traditional Japanese cooking technique in which ingredients are stuffed into the hollow interior of another food to create a visually appealing and flavorful dish. In sushi preparation, inrōzume refers to filling squid bodies with seasoned sushi rice and other ingredients such as dried gourd strips, pickled ginger, and seaweed. 

The squid is carefully prepared by removing the skin and cleaning the body. It is then gently cooked in a broth of soy sauce, sake, and water to deepen its flavor. Once cooked, the squid is filled with the prepared rice mixture and cut into bite-size pieces. This method is often used for small squid, which are prized for their delicate texture and mild flavor.