Soy sauce for offshore pickling made with squid fishing fishermen. It was made for customers who enjoy fishing on a recreational fishing boat. We repeatedly made prototypes until we were satisfied with the fishermen of the Tottori and Ajiro fishing ports, which are said to be a treasure trove of abundant seafood such as crabs, squid, and tuna. Just by adding freshly caught squid as it is, you can finish with an exquisite taste that brings out the flavor. This bottle can be divided into two times (500 ml) and about 40 fish can be added at one time. The rule of thumb is 1 day, but you can soak it for 2 or 2 days if you like.