Common name: Japanese squid

Japanese name: Jindoika (神頭烏賊、磁頭烏賊)

Scientific name: Loliolus (Nipponololigo) japonica (Hoyle, 1885)

Nigiri sushi detail: Japanese squid (Jindoika) Nigiri sushi

Characteristics:

Japanese squid (Jindoika) is distributed throughout Japan from Hokkaido to Kyushu and in the East China Sea. It lives in shallow bays up to 50 meters deep. The total length is about 14 cm. In the Edo period (1603-1867), it was considered the baby of the squid. There are several closely related species in southern Japan, most famous of which are the Beka squid (Beika), a specialty of Okayama and Ariake Sea. The season is from fall to winter.

It is considered Koika or Hiika in the Kanto region but is cheaper and more affordable than Yariika or Kensakiika juvenile squid. Even when heated, it is still tender. In Kanto and other regions, it is commonly found in supermarkets and fish shops and has become a staple of small squid. Because its skin is thick and easy to peel, it is used in side dishes and is an everyday foodstuff.

In the past, it was boiled sweet and spicy and made into nigiri sushi. Recently, it has also used raw. It is very soft and mixes well with sushi rice in the mouth, making it a good match.