【Reading】すみいか

【English Name】Cuttlefish

The sumi-ika is a squid classified in the family Sepiidae and is counted among the iconic toppings of Edomae sushi. Its standard Japanese name is "ko-ika" (golden cuttlefish), but because it holds an abundance of ink (sumi) within its body, the name "sumi-ika" (ink squid) became established within the sushi trade and at the fish market.

A prominent characteristic is the boat-shaped calcareous cuttlebone (also called "fune") within its body, which is the origin of the name "ko-ika" (cuttle-armor squid). The body color is brownish, and it swims in a distinctive way, with the fins along the edge of the mantle undulating.

The peak season is mainly autumn through winter; in particular, the juveniles called "shin-ika" (new squid) from late autumn to early winter, though small, are prized for their strong sweetness. The flesh is thick and offers a sticky-tender texture and refined sweetness. For nigiri, it is often given fine cuts called "kanoko-zukuri" (fawn-spot cut), achieving both clean bite and a smooth mouthfeel.

Tokyo Bay, Sagami Bay, Mikawa Bay, and the Seto Inland Sea are among the main fishing grounds. It is also highly regarded as a tempura topping.