Squid and Endive Salad with Ginger Vinaigrette

Ika no Shōga Su Aé

Preparation info

  • Serves


    as an appetizer
    • Difficulty


Appears in

An Ocean of Flavor: The Japanese Way with Fish and Seafood

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

Several varieties of squid and cuttlefish are regularly available throughout the year in Japan. In the colder months mongō ika, or giant thick-fleshed cuttlefish, appears on many menus and tables, while in the spring and summer, slender, petite yari ika is at its best. This dish is fine made with either variety—the thicker cuttlefish can be cut into highly decorative curlicues; the thinner squid is best cut into julienne strips.