【Reading】しんいか

【English Name】Shin-ika (Baby Cuttlefish)

Shin-ika is a sushi term referring to juveniles of the golden cuttlefish (koika; scientific name Sepia esculenta). Young cuttlefish spawned and hatched from spring to early summer grow over the summer to a mantle length of about 5–10 cm, and these are called "shin-ika," treated as a seasonally limited premium topping.

Its greatest appeal lies in its tenderness and sweetness. Adult golden cuttlefish is also known as a sweet squid, but shin-ika is even more delicate, offering a melt-in-the-mouth texture. The flesh is thin and translucent, beautiful in appearance. For nigiri, fine knife scores are often made to give it an even smoother mouthfeel.

The season is short, lasting only from around July to September, and supply is extremely scarce especially in the earliest part of the season. Tokyo Bay, Mikawa Bay, and the Seto Inland Sea are known as major production areas. Edomae sushi tradition cherishes the first catch of the season, and the arrival of shin-ika is a summer seasonal tradition eagerly awaited by sushi chefs and gourmets alike.

The standard way to eat it is as nigiri served with salt and sudachi citrus, which draws out the ingredient's sweetness to the fullest. Even when soy sauce is used, it should be applied sparingly, and it is considered best to enjoy the squid's inherent flavor.