Kou-ika 甲烏賊

Squid and cuttlefish are molluscs, distant relatives of shellfish. Cuttlefish retain a hard internal shell—the cuttlebone—inside the body, a reminder of that evolutionary lineage.

The flesh begins with a crisp, resilient bite, then releases more sweetness as you chew. Sushi chefs often score the surface to improve tenderness; proper freezing is another standard measure used to control Anisakis.

Origin: Western Japan Season: Delicious all year round