Squid and octopus
Bigfin reef squid (Aori ika)
【Nigiri sushi: Ika (Squid)】
Approximately 450 species of squid have been identified worldwide, and 140 species in the waters around Japan alone. Of these, six species are eaten in nigiri sushi: Japanese common squid (Surume ika), Japanese spear squid (Yari ika), Swordtip squid (Kensaki ika), Golden cuttlefish (Sumi ika), Bigfin reef squid (Aori ika), and Kisslip cuttlefish (Kaminari ika).
Bigfin reef squid has the highest glycine amino acid content of any squid, which gives it a sweet taste. Its delicious flavor has been scientifically proven. It is one of the more expensive sushi ingredients due to its scarcity. The sushi chef shows off impeccable knife skills making small cuts (Kakushi boucho) on its firm flesh in order to make it easier to bite and bring out the sweetness in the flesh. It is often served with salt and Sudachi（small citrus fruit similar to Yuzu）.
Main production area
Chiba Aichi
Season
Spring－Summer