Ikameshi was created by a lunchbox supplier in Hokkaido Japan during WWII in response to shortage of rice supply. It was an excellent way to use up flying squid that was plentiful at the time. Ikameshi may look sophisticated, but with a bit of planning, it can be done in a short time. Wash and soak glutinous rice in water the night before. Prepare fresh squids on the day by removing the tentacles, cleaning and gutting the squid. Stuff the squid almost all the way with drained glutinous rice and chopped-up tentacles, with other ingredients such as onions, carrots, shitake mushroom. Secure the stuffing with a toothpick. In a saucepan, heat up soy sauce, mirin, sugar, and water. Immerse the stuffed squids into the sauce, and let cook over low heat for about 20 minutes. Fish the squid out and slice across. Serve with a bit of the sauce drizzled all over.