PURPOSE: To make cuttlefish food products which are delicious without noodle swelling by stuffing trunks of cuttlefish with noodles and cooking them.

CONSTITUTION: Wheat flour, buckwheat flour or rice flour are made into noodles and cuttlefishes are stuffed with the noodles, preferably steamed or fried Chinese noodles, previously seasoned. Then surface of the cuttlefish is seasoned and heated to give the subject cuttlefish food products.