Description
Sepia esculenta Hoyle
Wild Cuttlefish (Sumi Ika)墨イカ | Japan | Sepia esculenta Hoyle
OriginWild-caught from Japan’s coastal waters, where Sumi Ika is valued for its pristine quality and careful handling.
Why It’s SpecialSumi Ika is prized for its thicker cut and naturally sweet, clean flavor. Compared to other squid, it offers a more substantial bite that softens beautifully when prepared properly — making it a standout at high-end sushi counters.
How to Enjoy (Read This)
Size / FormatWhole cuttlefish (size varies by catch)
SeasonalityTypically best in cooler months (fall through spring)
Wild Cuttlefish (Sumi Ika)墨イカ | Japan | Sepia esculenta Hoyle
OriginWild-caught from Japan’s coastal waters, where Sumi Ika is valued for its pristine quality and careful handling.
Why It’s SpecialSumi Ika is prized for its thicker cut and naturally sweet, clean flavor. Compared to other squid, it offers a more substantial bite that softens beautifully when prepared properly — making it a standout at high-end sushi counters.
How to Enjoy (Read This)
- Best for: Sashimi, nigiri, or light grilling
- Simple prep: Score the surface, then slice thin for sashimi or give a quick sear (30–60 seconds)
- Pro tip: Light scoring tenderizes the flesh and creates a softer, almost creamy texture — this is how sushi chefs unlock its full potential
Size / FormatWhole cuttlefish (size varies by catch)
SeasonalityTypically best in cooler months (fall through spring)