What is ni-ika in sushi?煮イカ
This time, I looked into the various names and seasons for sushi ni-ika.
How to call ni-ika
【ni-ika】squid simmered in soy-flavored stock ニイカ 煮イカ
Boiled squid is a type of sushi topping that is made by boiling firefly squid, spear squid, etc. and serving it on vinegared rice. The most common type of squid is boiled squid made from Japanese flying squid, and from ancient times to the present, it can be eaten in a wide variety of places, from high-end restaurants to conveyor belt sushi restaurants. It is best to think that the squid that comes out of boiled squid is Japanese common squid. The Japanese common squid has different names depending on the region in Japan. It has many other names, including Iga” in Aomori Prefecture,Ganseki” in Nagasaki Prefecture, and “Matsuika” in Kochi Prefecture.
The peak season for ni-ika
Surume squid, which is often used in boiled squid, can be eaten deliciously throughout the year, but the best time to catch it is from July to October, when the catch is large and fresh. It is said to be especially delicious between May and September. During this period, squid fishing is carried out during the day and the catch is landed in the evening, which is called daytime squid fishing. Summer is the best time to enjoy Japanese flying squid because it takes less time to land and reaches your table in a fresh state.
The main production areas are Hokkaido, Aomori prefecture, Nagasaki prefecture, etc., and these areas are especially large in catches.
