Recipes for "Dipping Sauces" to Enjoy with Oria-Lola

Spring arrived a little late this year.
The color of the sunlight has clearly changed, and the sight of bamboo shoots and wild vegetables lining the market shelves makes my heart leap.
When firefly squid start appearing in the fish section, I get so happy that I can't help but put them in my basket.
Firefly squid from Toyama Bay, in particular, have a plump, firm body when boiled, and their glossy appearance is in a class of its own.
The phenomenon known as the "firefly squid beaching," where spawning firefly squid wash up on the coast at night and glow, making the water surface shine like the Milky Way, is well-known throughout the country.
I, too, would love to see it with my own eyes one day.

Today, I've decided to pair "kogomi" (fiddlehead ferns) with firefly squid, simply boiling both briefly to enjoy them.
So, I made a dipping sauce using "Oria-Lola," which goes well with spring ingredients.
After trying various things, I found that mayonnaise keeps the unique character of Oria-Lola while giving it a slightly milder impression.
If you add too much, it will interfere with the "clear and elegant flavor" of the Oria-Lola, so use just a little bit of mayonnaise.
Adding some aromatics to that leads to new discoveries.
Everything goes well with it, but it was the minced ginger that really enhanced the refreshing quality of the Oria-Lola.
It provides an exquisite accent to both the rich-tasting firefly squid and the mild-flavored fiddlehead ferns.
I hope you will give it a try.

Another thing I would like to recommend is sesame paste.
It adds a solid richness, so it also goes well with heavier ingredients like grilled fish or meat.
Since it increases the mildness, you'll want to find your preferred balance depending on the amount of Oria-Lola.

On the day I went to the department store basement, they happened to be selling freshly butchered bluefin tuna as a featured item.
Even though it was evening, to my surprise, my favorite "cheek meat" and "brain meat" were still available.
I triumphantly bought them and immediately grilled the cheek meat with Oria-Lola.
I also grilled the bamboo shoots I had prepped earlier and ate them with the sesame sauce.
A hint of green flavor blooming.
Spring has begun to bloom on the dining table as well.

April 5, 2025

<Recipe>

◆ Firefly Squid and Fiddlehead Ferns with Oria-Lola Ginger Sauce

[Ingredients] Serves 2

Firefly squid: 10 pieces
Fiddlehead ferns: 8 stalks
Ginger: 1 piece
Salt: a pinch

☆ Oria-Lola: 1 tbsp
☆ Soy sauce: 1 tbsp
☆ Mayonnaise: about 1 tsp

1. Mix the ☆ ingredients to make the sauce.
The ratio of Oria-Lola : Soy sauce : Mayonnaise is roughly 2:2:1.
If you want to bring out more of the Oria-Lola's character, reduce the amount of mayonnaise.
2. Wash the fiddlehead ferns well, gently unfurling the curled leaves, and boil them for about 2 minutes in boiling water with a pinch of salt.
Place in cold water to set the color, then wipe off the moisture and cut into bite-sized lengths.
Purchase pre-boiled firefly squid, or quickly boil them in hot water for about 1 minute.
3. Pour the sauce from step 1 over the fiddlehead ferns and firefly squid, and garnish with the minced ginger.


◆ Grilled Tuna and Bamboo Shoots with Oria-Lola Sesame Sauce

[Ingredients] Serves 2

Tuna: 2 slices
Bamboo shoots: 4 slices
Oria-Lola for grilling: 1 tbsp

☆ Oria-Lola: 1 tbsp
☆ Soy sauce: 1 tsp
☆ Mayonnaise: 1 tsp
☆ Sesame paste: 1 tsp

1. Mix the ☆ ingredients to make the sauce in advance.
2. Coat a frying pan with Oria-Lola and grill the tuna and bamboo shoots.
(Boil and prep the bamboo shoots beforehand)
3. Pour the sesame sauce over the grilled tuna and bamboo shoots.


photo by Shigeo Shibata

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