Shako 蝦蛄

Squilla is related to prawns and crabs and belongs to the squilla family (Squillidae). In recent years, it is hardly seen in conveyor belt sushi shops as the amount caught has drastically dropped.

Although it has a dull colour and is not often used as a sushi topping, the compatibility in taste as a sushi is excellent. Squilla is usually boiled before being formed into nigiri. Despite its looks, it is full of flavour, and boiling deepens its taste all the more.

Among sushi chefs it is also famously nicknamed 'garage': shako (squilla) leads to shako (車庫, the Japanese word for a garage), which in turn slides into the English 'garage'.

Squilla is also famous for its incredible punching power. Videos of squilla easily smashing shells with a punch occasionally go viral on social media, so quite a few people may have seen one. If you carelessly bring your hand close, it can apparently even crush a human fingernail.

Origin: Hokkaido, Aichi, Okayama Season: Spring to summer