Japanese Cuttlefish/Squid Species 3: Bigfin Reef Squid-Aori Ika-障泥烏賊


Aori Ika/障泥烏賊, or Bigfin Reef Squid is another extremely popular cuttle fish not only in Jpaan but also in many othere countries.
In French languedoc and Roussillon they call them “piste” and eat them raw marinated in lemon juice, olive oil and spices on top of freshly toasted bread!

America Aori Ika/Caribbean Reef Squid

Of course they come by various regional names in Japan: Mo Ika, Bashoo Ika, Kutsu Ika, Misu Ika, Shiroi Ika.
They are fairly large as they can attain 40~45 cm length for a weight up to 6 kg.
Their season is from Summer to early Autumn. They are mainly caught in Central and South Japan along the Southern shores.
The catch has never been big (mainly by trawling nets), making them a choice morsel.
They are considered the best cuttlefish as far as sashimi is concerned.
The Japanese often catch them as a hobby to process and sell at local markets.

Artful Aori Ika sashimi!

Naturally, they make for beautiful succulent sushi!

here is another delightful way to serve it as a pre-seasoned sushi nigiri!

They can be cooked in many ways including tempura!

Jaoanese-style pasta with udon!


Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

3 thoughts on “Japanese Cuttlefish/Squid Species 3: Bigfin Reef Squid-Aori Ika-障泥烏賊”

  1. Robert, these squids are the most beautiful ones…translucent and I can imagine how sweet they are in sashimi 🙂 you make me salivate just looking at your photos ! and hungry at the same time :p Thanks for writing such an interesting article on the different species of squid. I enjoy it very much.


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