Squid and octopus
Spear squid (Yari ika)
【Nigiri sushi: Ika (Squid)】
What is Yari ika?
Yari ika (Spear squid) is found from the southern part of Hokkaido southward, from Kyushu to the East China Sea, and along the coast and nearby waters of the Yellow Sea. They chase small fish and create schools to live with, in the offshore seas, at 100 m deep or more. Their torso length is 40 cm. The spawning season runs from February to June and the Yari ika lay their eggs about 60 to 70 m down from the sea’s surface. Their life span is one year.
Spear squid, also known as “winter squid,” is at its most delicious during winter, just before the spring spawning season. When sliced, the flesh has a faint translucent white appearance, and its elegant presentation is one of its charms. Because it has a pleasant, moderate chewiness, sushi chefs make fine kakushi-bōchō cuts along the grain to refine the texture and enhance its delicate sweetness.
In addition, inorozume—lightly boiled spear squid stuffed with sushi rice—is known as one of the traditional techniques passed down in Edomae sushi.
Besides being enjoyed raw as sashimi or a sushi topping, spear squid is also popular as ika-sōmen, in which it is sliced into thin noodle-like strands. Because the flesh remains tender when cooked and its sweetness becomes more pronounced, it is also excellent when grilled or dried.
Squid are generally considered less desirable as the spawning season approaches, since nutrients stored in the flesh are diverted to the developing roe. However, at some sushi restaurants, spear squid heavy with roe are simmered and served as a side dish to accompany sake, allowing diners to enjoy their rich umami flavor.
Also called Arrow squid.
【Substitutes】
Kobi Squid (Himejindoika): Loliolus sumatrensis (d’Orbigny, 1837)
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List of Squid (Ika) and Octopus (Tako)
(Updated June 11, 2026)