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.
© 1988 Elizabeth Andoh. All rights reserved.