Seafood ── Shellfish and cephalopods
Yari Ika
a slender squid shaped like the spear it is named for
A slender squid named for its spear-like shape. Its flesh is thinner and softer than surume-ika, prized raw for a delicate sweetness and melting texture, in season winter through spring, and slow to toughen when cooked.
- Squid and octopus
Lineage
What it's made of
Named for its long, slender body shaped like a spear tip. Its flesh runs thinner and softer than surume-ika's, prized raw for a delicate sweetness and a melting texture. It is said to stay tender even when cooked, keeping that smoothness even briefly blanched for a lightly seared preparation. Its clear white flesh also handles easily as a sushi topping, and cutting it into fine threads makes its softness stand out even more.
How it's made
It is caught by gillnet or line fishing, timed to its habit of moving into shallow water near shore from winter through spring. Once landed, the skin is peeled and the body opened, then shipped while the flesh is still translucent. How carefully the skin is stripped is said to shape the texture on the tongue when served raw, and slicing it into fine threads makes its softness stand out even more. Its fin is often sliced and served on its own as well.
Why it took this shape
Fast-flowing waters like the Akashi Strait are said to carry in plenty of small fish and plankton to feed on. Its slender build, suited to swimming against strong currents, is thought to fit life in such tidal-front waters, and its inshore approach as winter water temperatures drop lines up with its season. It is said to be especially full-bodied just before spawning.
Before you go
- How to shop at a supermarketHow to choose prepared foods, sashimi, and packaged sushi, when discount stickers tend to appear, region-only specialties, buying by weight, the checkout and bagging flow, and sampling etiquette at a local supermarket.
- Roadside stations, direct-sale stands, and marketsHow to enjoy buying food near where it's produced, visiting and shopping at morning markets and fish markets, what to expect at farm stands, and finding local food at roadside stations (michi-no-eki).
- Foods to look for in winterA guide to foods often seen in Japan around winter — nabe hot pot, fugu, oysters, crab, year-end soba, and osechi — with rough pointers for finding them.
Dishes in the same style
- Aori IkaA large squid whose fin skirts the entire body. Its translucent flesh carries strong sweetness and a thick, dense texture, making it one of the pricier squid at market, best raw as sashimi or sushi, in season summer through autumn.
- Hotaru IkaA small squid about 5cm long with light-producing organs. Its rise to shallow water to spawn each spring is a well-known seasonal sight. Eaten whole, guts included, boiled and dressed in vinegar-miso for a rich, faintly bitter taste.
Ingredients and dishes from this land
Known source
- Known source: Hyogo, Awaji
The fast currents around the Akashi Strait are among its fishing grounds.