Swordtip squid nigiri

Swordtip squid (Kensaki ika)

【Nigiri sushi: Ika (Squid)】
What is Kensaki ika？
Kensaki ika (Swordtip squid) is found in coastal and nearby waters from central Honshu southward in the East China Sea, from the South China Sea to Southeast Asia, and in Northern Australia. The torso is 40 cm long and the spawning season is from April to October, peaking in Spring, Summer and Autumn. The life span of the Kensaki ika is one year.

The shape of the fish’s body differs depending on when it is born and where it lives, so it goes by many names at production centers and markets. The long, skinny ones are called Kensaki ika or Aka ika. Thicker ones are called Shiro ika or Budou ika. Furthermore, these are called Akaika in Kanto and Shiro ika in Western Japan, but flying squid, which is a separate type of squid, is also called Aka ika, so it can lead to quite a bit of confusion.

Different species of squid have different peak seasons, and each possesses its own distinctive flavor and texture. To bring out these characteristics to their fullest, sushi chefs apply a variety of Edomae-style preparation techniques tailored to each species.

For swordtip squid (Kensaki ika) nigiri, the flesh is often scored with fine diagonal cuts to refine its texture and mouthfeel. This technique improves the balance between the topping and the vinegared rice, allowing diners to better appreciate the natural sweetness and umami of the squid.

For example, one sushi chef I spoke with offers two different types of squid nigiri, yet always includes swordtip squid as one of them. When asked why, he explained that swordtip squid provides an excellent balance of sweetness and umami and, above all, leaves a particularly pleasant aftertaste. Tasting the two side by side reveals the distinctive qualities of each species and demonstrates the chef’s skill in selecting ingredients according to their individual characteristics.

That said, even when comparing sumi ika and kensaki ika, it is not a matter of one being superior to the other. Each possesses its own unique appeal. Sumi ika is known for its clean sweetness and sharp umami, whereas kensaki ika is prized for its dense texture and gentle sweetness. As for how well they pair with vinegared rice, many factors come into play, including the acidity of the rice, its serving temperature, and the condition of the topping. For this reason, it is difficult to say definitively which is better. Ultimately, the answer depends largely on the chef’s philosophy and technique in bringing out the best qualities of each squid.

【Temperature of vinegared rice (shari) and sushi toppings】
36℃/18～20℃

【Related contents】
What is used as a substitute for the expensive Mongou ika?

List of Squid (Ika) and Octopus (Tako)

(Updated June 10, 2026)