【Reading】まいか

【English Name】Maika (Squid)

Maika is a regional name and general term used in various parts of Japan to refer to several kinds of squid. It means "the true squid" and is applied to whichever squid is most familiar in a given locality. Along the Sea of Japan coast and in Hokkaido it often refers to the Japanese flying squid, while along the Pacific coast it often refers to the golden cuttlefish; in some regions the swordtip squid or the Shiriyake cuttlefish is also called maika.

As a sushi topping, its appeal lies in its translucent white flesh and refined sweetness, and it is served as nigiri or as ika-soumen (squid cut into fine noodle-like strips). When very fresh it has a sticky, smooth texture, and its sweetness spreads the more it is chewed. The chef makes fine decorative cuts to adjust both the texture and the way the soy sauce clings to it.

The peak season differs depending on the species being referred to: the Japanese flying squid is considered to be at its best from summer to autumn, and the golden cuttlefish from winter to spring. When ordering, it is a good idea to check with the restaurant which species they are using.