Squid · 烏賊 (いか)

A masterclass in texture. Precise knife cuts release its subtle sweetness.

A skilled itamae makes 100+ cuts on one squid piece, transforming it from rubbery to silky.

Category: ikatako · Season: summer (peak May, Jun, Jul) · Origin: Japan, Korea

Preparations

Nigiri 握り · Sashimi 刺身 · Isoyaki 磯焼き · Ika Sōmen いかそうめん · Temaki 手卷

Shun 旬 — a field guide and tasting diary for sushi lovers.