Asparagus Tofu with Sobacha, Hotaru Ika Baby Squid

Wipe the kombu with a damp cloth.
Place the water and kombu in a saucepan.
Heat to 60°C and maintain the temperature for 1 hour.
Remove the kombu, heat the dashi to 85°C, remove from heat, and add the dried bonito flakes all at once.
Let sit for about 1 minute, then strain through a fine-mesh strainer.

Toast the Sobacha in a skillet over low heat.
Mix the trehalose with the Iota in a bowl.
Pour the dashi into a saucepan, add the dry mixture and the sobacha.
Place on the heat and bring to a boil.
Remove from the heat and add the sake and the asparagus purée.
Pour into a plate and let set.

Slice the asparagus thinly lengthwise.
Blanch the asparagus, plunge it into ice water to stop the cooking process, then into a mixture of dashi, soy sauce, and sake to marinate.
Refrigerate.

Mix the gelatin with water to hydrate it.
Heat some of the dashi, then add the gelatin to melt it.
Add the rest of the dashi.
Chill until set.

Clean the baby squid, dip them in hot salted water for a few seconds, then cool them.

Place the vinegar, sugar, and salt in a saucepan, bring to a boil, then let cool.
Add the myoga to marinate.
Refrigerate.