Firefly squid mixed with vinegar and miso

Firefly squid mixed with vinegar and miso is a typical spring dish in Toyama.
Firefly squid live in deep water, but around March they gather along the Toyama Bay coast to lay eggs, and they are landed only for a fixed period of time each year.
Firefly squids that glow blue and white all over their bodies are called “the mystery of Toyama Bay,” and the sight of them drifting through shallow water in groups is fantastic. It has been designated as a national special natural monument as a “firefly squid group swimming sea surface.”
The ban on firefly squid fishing was lifted in March, and since landings are carried out until around June, they are eaten the most from spring to early summer.
It is a taste that signals the arrival of spring in Toyama, and in particular, in port towns where firefly squid fishing grounds are located, at this time of year, people go up to the dining table at home every week.
If you add chestnuts or mushrooms, they are colorful, and they can also be served as a hospitality item. It is also an essential snack for alcoholic beverages.