| Name (Japanese) | Cuttlefish (Sumi-ika / スミイカ / 墨烏賊) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★★ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★☆ Price range: $15~$25/lb |
| Best Season | Winter (December–February), when flesh is thick and exceptionally sweet |
| Did You Know? | Sumi-ika is used in various dishes like sashimi, sushi, and squid ink pasta. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Kou-ika (コウイカ) Kanji Name: 墨烏賊 (Sumi-ika) English Name: Cuttlefish Scientific Name: Sepia esculenta Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Cephalopoda • Order: Sepiida • Family: Sepiidae • Genus: Sepia • Species: S. esculenta Average Size: Mantle length 15–25 cm; weight 0.5–1 kg Key Features: Pure white flesh, crisp yet tender texture, abundant black ink |
| 2. Habitat & Distribution |
Found in the coastal waters of Japan, East China Sea, and Korean Peninsula. Prefers sandy or muddy seabeds in relatively shallow waters. Highly valued in Japanese sushi culture, especially in Edo-style sushi. |
| 3. Seasonality |
Best season is winter (December–February). Flesh becomes thicker and sweeter in colder months. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, tempura Flavor: Mild, sweet, oceanic umami Texture: Firm, crisp yet tender Fat Content: Very low; prized for freshness and clarity of taste |
| 5. Preparation & Craftsmanship |
Typically scored with fine cuts to enhance tenderness and presentation. Served as nigiri with wasabi tucked beneath to balance sweetness. Requires careful handling to maintain its snow-white appearance. Ink is also used in sauces and gourmet cuisine. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned, slightly warm Condiments: A touch of soy sauce, yuzu zest, or salt Drinks: Dry sake, crisp white wine, green tea |
| 7. Nutritional Information |
Low in calories and fat. High in protein and taurine. Contains essential minerals like selenium and copper. |
| 8. Trivia & Cultural Notes |
Sumi-ika is considered the king of squid for sushi, often preferred over other squid varieties. Its beautiful white flesh symbolizes purity in sushi presentation. Frequently used in high-end sushi restaurants in Tokyo (Edo-mae style). Its ink has been traditionally used in Japanese calligraphy and cooking. |
| 9. Recommended Sushi Styles |
• Sumi-ika nigiri with fine scoring • Sumi-ika sashimi (thick-cut) • Lightly seared sumi-ika nigiri • Sumi-ika tempura • Sumi-ika with yuzu zest and salt |
