Squid and octopus
Rhomboid squid (Sode ika)
【Nigiri sushi: Ika (Squid)】
Rhomboid squid (Sodeika) is distributed throughout the world in tropical and subtropical waters. It lives at depths of 0 to 250 meters. Its body is bright red, muscular, and spindle-shaped. An adult has a body length of about 100 cm. Its season is from June to November, and its main production area is Okinawa Prefecture. Accounting for more than half of all catches in Japan, it is one of the largest-growing species of edible squid.
When you try to eat fresh raw, it inevitably ends up tasting rubbery, tough, and bland. But once frozen and thawed, the flesh becomes soft, sticky, and sweet. Sodeika is rarely found in supermarkets in Tokyo but it is often used as a sushi topping at conveyor-belt sushi restaurants, so everyone must have had a taste of it. While sashimi is the most common way to eat it, it can be used in a variety of dishes, such as fried, grilled, or stir-fried dishes. Because it’s reasonably priced, it’s also frequently used in restaurants and izakayas.
【Trivia】
It is commonly referred to as “Aka ika (red squid),” and is often confused with the Japanese common name “Kensaki ika,” which is also frequently called “Aka ika.”
【Related contents】
List of Squid (Ika) and Octopus (Tako)
Main production area
Okinawa Tottori Hyogo