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Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About
Squid is a common shellfish in Japan and several types are used in cooking. Which squid is selected for which dish is determined by taste, texture, colour and seasonal availability.

Surume-ika (Pacific flying squid), also known as Japanese common squid, has a dark, red-brown skin. It grows to about 30cm/12 in long with tentacles as much as 20cm/8 in long, and is in season throughout summer to autumn. Yari-ika (spear squid) grows to about 40cm/16 in with relatively short tentacles and has a faintly reddish body with a pointed head. This squid is most commonly available in the West from winter to late spring.

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