Sushi Visual Dictionary | SushiUniversity


Squid and octopus

Japanese common squid (Surumeika) Japanese common squid (Surumeika)

Japanese common squid (Surumeika)

It accounts for half of the squid caught in Japan and can be eaten throughout most of the year. The body has a slight toughness, a kitchen knife is used to cut it into thin strips and then the strips are wrapped with seaweed or boiled. When the tentacles are boiled with a little salt, it makes for fantastic sushi.

Main production area

Hokkaido Aomori Toyama Nagasaki

Famous production area

Mutsuwan

Season

Autumn-Winter