【Reading】けんさきいか

【English Name】Swordtip squid

The kensakiika (swordtip squid) is a cephalopod belonging to the family Loliginidae, scientifically named Uroteuthis edulis (described by Hoyle, 1885). In Japan it is landed in coastal areas from Aomori to Kyushu, with the Sea of Japan side and the East China Sea known as the main fishing grounds.

In appearance, three types are recognized—the goto-ika type, the budo-ika type, and the mehikari-ika type—but at the genetic level they are the same species, understood as morphological variation according to the environment in which they live. Large individuals exceeding 40 cm in body length are familiarly called "benkei-ika."

Based on the timing of spawning maturity, they are divided into three groups—spring (large), summer (medium), and autumn (small)—each with a different fishing season.

As a sushi topping, nigiri and ikezukuri (live preparation) making use of its translucent flesh are representative. Characterized by a strong sweetness and a sticky, rich texture, it is also widely used in tempura and shiokara (salted squid). "Ichiban-surume" made by drying the goto-ika type is highly rated at market as a top-grade product.

Brand development at each production area is also active, with the "yobuko-ika" of Karatsu City, Saga Prefecture, and the "susano-o-ika" of Hagi City, Yamaguchi Prefecture, boasting nationwide recognition.