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Japanese common squid (Surume ika)

Surume ika live in various places in Japan, in the Sea of Okhotsk, in the East China Sea, etc. It accounts for half of the squid caught in Japan and can be eaten throughout most of the year. The body has a slight toughness, a kitchen knife is used to cut it into thin strips and then the strips are wrapped with seaweed or boiled. When the tentacles are boiled with a little salt, it makes for fantastic sushi.

Trivia : In Edo-style sushi restaurants in the past, Japanese common squid (Surumeika) was boiled in a light soysauce broth before being used.

Also called Short-finned squid.