Japanese Squid Ika Varieties and Preparation

Japan — squid fishing and cuisine documented from ancient times; Ken-saki-ika speciality in Nagasaki and Yamaguchi

Japan's squid culture is among the world's most sophisticated — ika (squid) is one of the most consumed seafoods in Japan and the vocabulary for its varieties, preparations, and seasonal peaks is extensive. The major culinary varieties are: Surume-ika (真烏賊, Pacific flying squid, Todarodes pacificus) — the workhorse squid of Japanese cooking, available year-round with spring and autumn peaks, used fresh, dried (surume), or in shiokara fermented paste; Yari-ika (槍烏賊, spear squid, Loligo bleekeri) — a long, narrow squid with delicate, sweet, almost transparent flesh, prized in spring when they are at their most tender; Aori-ika (障泥烏賊, bigfin reef squid, Sepioteuthis lessoniana) — the largest and most prized of Japan's culinary squid, with thick, sweet white flesh that cuts beautifully into sashimi; Ken-saki-ika (剣先烏賊, sword-tip squid) — highly valued in Nagasaki and Yamaguchi, where it is a designated regional speciality. Each variety has a preferred preparation: Aori-ika for sashimi and ika-somen (very thin strips dressed with soy and wasabi); surume-ika for grilling (yaki-ika), sautéing, and drying; yari-ika for stuffed preparations (ika-meshi) where the narrow body cavity is filled with seasoned rice or pork. Dried surume squid (surume) is a traditional New Year's offering (osechi) and the base of tazukuri snacks.

Sweet, translucent Aori-ika sashimi dissolving on the tongue; charred yaki-ika at a summer matsuri with soy; the funky-marine intensity of shiokara — squid across the full spectrum of treatment