【Reading】げそ

【English Name】Squid Tentacles

The legs of squid are colloquially called geso. It is one of the industry jargon terms at sushi restaurants, written "geso" (下足). The etymology is said to be a shortened form of "gesoku" (footwear), and the prevailing theory points to a connection with the gesokuban (footwear attendant) who keeps shoes and clogs at vaudeville halls and restaurants, though it has not been definitively settled.

The legs of squid are biologically classified as "arms," consisting of a total of ten: the usual four pairs (eight arms) plus one pair (two) of tentacles. On the other hand, the name geso is hardly ever used for the legs of octopus. In the case of squid, one view holds that the way the legs are handled as a bundled cluster is related to the establishment of this name.

As a sushi topping, since the edible portion is limited compared to the body (mantle), the price range tends to be reasonable. You can enjoy a crunchy texture, and its appeal is the sweetness that seeps out with each bite. While its use in tempura and stir-fries stands out, some shops quickly blanch fresh ones and serve them as nigiri. Differences in texture and flavor emerge by squid species, such as Japanese common squid, spear squid, and golden cuttlefish.