【Reading】ひいか

【English Name】Japanese squid

The hi-ika, whose standard Japanese name is jindo-ika (Japanese spear squid, Loliolus japonica), is a small squid belonging to the family Loliginidae. The mantle length is at most about 12 cm, and externally it is characterized by long, triangular fins (empera) and thick second and third arms. It is widely distributed along the coastal waters from southern Hokkaido to Kyushu and inhabits shallow bays down to depths of about 50 m.

The name "hi-ika" (fire squid) derives from its habit of being drawn to fishing fires. Meanwhile, "jindo-ika" (god-head squid) was named because its body shape resembles a type of arrowhead called "jindo."

As a sushi topping, its appeal lies in its extremely soft flesh, which readily creates a sense of unity with the shari (vinegared rice). Because it does not easily harden even after heating, it has been enjoyed since the Edo period as "ni-ika" (simmered squid), simmered in a sweet-savory broth and formed into nigiri. In recent years, raw servings have also increased. The peak season is autumn to winter, with November to February being the height of market distribution. The Sanriku coast, Boso, Mikawa Bay, and the area around the Seto Inland Sea are the main fishing grounds, and in the Kanto region it is a popular, affordable squid that is widely distributed. Its lifespan is short, at about one year.