Squid
Squid (Ika: イカ)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Hachinohe-shi Aomori-ken, Ishinomaki-shi Miyagi-ken, Hokkaido, Tottori-ken
Recommendation.
Raw: Popular as sushi toppings and sashimi Ikameshi: After the tentacles are cut off and the innards are scraped out, the squid mantle is filled with seasoned rice (a mixture of sticky and regular rice with soy sauce) and steamed, making a local dish favored in the Oshima district of Hakkaido. Shiokara: Sliced squid is preserved in salt and fermented innards. Once you get used to the smell, it becomes a delicacy and the perfect match for sake.