Tag Archives: 烏賊

美食, 蛍烏賊, 観光, 魚海の幸, Firefly squid, Gastronomes, Gastronomy, Hotaru Ika, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, squid, Tourism

Japanese Cuttlefish/Squid Species 5: Firefly Squid-Sparkling Enope Squid-Hotaru Ika-蛍烏賊

April 14, 2012 dragonlife 2 Comments

IKA-HOTARUIKA-1

Sparkling Enope Squid is a name difficult to remember and the translation of the Japanese name, Hotaru Ika/蛍烏賊 or Firefly Squid, certainly holds a better sound and is more adapted to reality.
It is also known as Matsui Ika in Toyama Prefecture.

The Sparkling Enope Squid is found in the Western Pacific ocean at depths of 600 to 1200 feet and exhibits bioluminescence. Each tentacle has an organ called a photophore, which produces light. By flashing these lights, the Sparkling Enope Squid can attract small fish to feed upon.

The Sparkling Enope Squid is the only species of cephalopod in which evidence of color vision has been found. While most cephalopods have only one visual pigment, firefly squid have three, along with a double-layered retina. These adaptations for color vision may have evolved to enable firefly squid to distinguish between ambient light and bioluminescence.

The Sparkling Enope Squid measures about 3 inches long at maturity and dies after one year of life.
The Sparkling Enope Squid can also light up its whole body to attract a mate. The mating season of the Sparkling Enope Squid lasts from March to June.

The fishing season lasts from Spring to Summer. The annual catch varies between 4,500 and 6,500 tonnes.

Very fresh Firefly squid can be appreciated as sashimi when very fres.

Boiled, they make for a great snack with bee!

They are very cute served as nigiri sushi!

Italian restaurants in Japan often feature them in their menus!

RECOMMENDED RELATED WEBSITES

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

美食, 観光, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sashimi, Shizuoka, Shizuoka Cuisine, squid, Surume Ika, sushi, Tourism

Japanese Cuttlefish/Squid Species 4: Japanese Common Squid-Pacific Flying Squid-Surme Ika-鯣烏賊

April 11, 2012 dragonlife 2 Comments

IKA-SURUMEIKA-1

Surume Ika/鯣烏賊 or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.

It caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere in temperatures from 5° to 27°C, and tend to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
Flying squid have been observed to cover distances as long as 50 meters above the surface of the water, presumably to avoid predators or save energy as they migrate across vast expanses of ocean, uniquely utilizing jet-propelled aerial locomotion.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.

When very fresh it can be enjoyed as sashimi, especially with a niso or sesame dressing-based dipping sauce!

Dried surume ika! Greta with beer or sake!

Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.

Also a great snack when boiled or grilled!

Fresh specimens ought also to be samples as sushi nigiri!

The same simmered and seasoned with tare sauce!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Big Fin Reef Squid, 美食, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, squid, Tourism

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

April 11, 2012 dragonlife 3 Comments

IKA-AORIIKA-3

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!

IKA-AORIIKA-4
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!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

烏賊, 美食, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, squid

Japanese Cuttlefish/Squids Species 2: Sword Tip Squid-Kensaki Ika-剣先烏賊

April 10, 2012 dragonlife 4 Comments

IKA-KENSAKI-IKA-1

“Kensaki Ika/剣先烏賊 goes by the Latin name of Loligo (Photololigo) edulis Hoyle,1885, but that complicated name does not prevent this particular squid to be extremely popular in Japan!

It is of course known under other local names: Aka Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika, Gotou Ika.

They will soon appear in the markets in Summer.
They are mainly caught by line.
They are more and more available live, so great specimens can be easily bought.

A whole sword tip squid sashimi plate!

Grilled, great with a beer!

They are a very versatile kind of squid as they can be appreciated as sashimi, sushi, simmered, boiled, broiled, dried, and especially as tempura!

Beautiful sushi nogiri topped with sea urchin!

As for me, it is a bit of a dilemna as I like them both as sushi nigiri and sashimi!

RECOMMENDED RELATED WEBSITES

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:

Cuttle Fish, 烏賊, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Spanish Restaurant, Spear squid, squid, Tourism, 槍烏賊

Japanese Cuttlefish/Squids Species 1: Spear Squid-Yari Ika-槍烏賊

April 9, 2012 dragonlife 2 Comments

Cuttlefish or squids are eaten almost all the world as they seem to inhabit the whole planet! They are the favourite food of many big fish such as tuna, whales and birds. Although humans contribute to dwindling stocks, they will never consume the same amount as its natural predators.

The Japanese call them Ika/烏賊, roughly meaning crow shellfish/cephalopods.

This is the start of a long series. I do hope you like them, otherwise you are in for a long haul!LOL

Yari Ika Sashimi Salad!

Yari Ika/槍烏賊, or Spear Squid, are also known under the names of Sashiika, Sayaika, Shyakuhachi, Tsutsuika or Sayanaga.
In Japan they are mainly caught in Winter and Spring off the shores of Aomori, Hokkaido, Ibaragi, Mie, Aichi and Yamaguchi Prefectures. Suruga Bay in Shizuoka Prefecture is replete with many varieties.
Females are slightly more rounded than the males.
They are either caught with nets or lines.
Their flesh is comparatively thin, but soft and sweet. They are among the most popular in Japan.
The best specimens are the ones caught by line. Buy them live whenever possible.

They make for beautiful sushi with the body and tentacles (geso/ゲソ) served separately.
They can ordered seasoned with salt and lemon juice, or with tare sauce!
The best sushi restaurants will serve them sashimi or sushi with two different types of soy sauce.

Cooked Japanese style they are simple and succulent, grilled served with soy sauce!

Do try them stuffed, Japanese style!

Or Spanish style!

Needless to say, they are popular in local Italian Restaurants!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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Japanese Cuisine: Ika-Meshi/Rice-stuffed Squids

January 21, 2010 dragonlife 2 Comments

Squids and rice are cheap anywhere in the world, and many gastronomies combine the two.
In Japan rice stuffed squids are called Ika Meshi/烏賊飯.

The best squids for this kind of dish are spear squids or Yari Ika/槍烏賊 in Japanese. But any kind of long squid variety, large or small should be fine with this basic recipe!

INGREDIENTS: This is the basic, therefore I leave the exact quantities to you!

-Squid (or small squids)
-Rice: normal Japanese round rice
-Glutinous rice: Mochi Kome in Japanese
-Japanese sake (if unavailable dry white wine)
-Soy sauce
-Sugar
-Water

RECIPE:

Take the head, tentacles and all innards off/out.
Don’t forget that the tentacles are edible raw, or cooked!
Clean the squid thoroughly under running cold water.

Wash the rice.
The rice should be an equal quantity of normal rice and glutinous rice.
Soak in clean cold water for a whole night inside the fridge.
Before cooking drain thoroughly.

Fill the squid with rice.
Don’t overfill it as the rice will gain in volume upon cooking and will break the squid if too much is pushed inside. Just fill the squid pushing the rice in gently without expanding the squid.

Close/lock the squid with a wooden toothpick to prevent the rice from spilling out.

Fill a pan with enough water for the squid to “float”.
Add Soy sauce, Japanese sake and sugar. That is when you have to experiment. You may also add spices but do experiment there., too. Chili pepper should be ok!
Cover with lid and let cook over a small fire.
Stew until the squid is cooked. The rice having been soaked all night should be ready.
Take the squid out carefully. Peel off the thin membrane/skin which be broken in places by then.
pull the toothpick out.
Serve it whole or cut as in top picture. Decorate with green leafy vegetables.

Here is what you can do with smaller squids!

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French Cuisine: Salmon Parmentier and Broad Beans Hash

September 4, 2009 dragonlife Leave a comment

SALMON-BEANS

Salmon and broad beans can be found on the plates and tables at homes and restaurants almost everywhere in the World.
Here is an easy recipe I found in my notes. It was both inspired by Japanese and French Cuisines, but definitely with a twist of the latter:

Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash!

INGREDIENTS:For 4 persons

-Salmon fillet (skin peeled off): 400 g
-Broad beans (peeled): 500 g
-Unsalted Butter 50g
-Hazlenut powder: 4 tablespoons
-Seasme oil: a few drops
-Ground pepper and fine salt

RECIPE:

-Preheat oven to 210 degrees Celsius
Put the salmon on an oven dish. Sprinkle with salt and pepper.
Cover a piece of foil paper and bake for 15 minutes

-During that time Heat a big pan full of salte water and cook the broad beans for 5~6 minutes.
Take care not to overcook!

-Drain the broad n\beans and mash them roughly witha fork inside a bowl. Add a few dops of seasme opil and a little pepper and mix.

-Fiil 4 glass cups with the broad beans has, then add the cooked salmon (after having brol\ken it into large flakes).

-Sprinkle the hazlenut powder over the top. Add a dollop of butteron top.
Grill it in the oven so as to gratine it for a few minutes.

Serve with a sprig or two of flat Italian parsley.

NOTE: Keep a few whole broad beans and mix them with the hash for better effect!

-Accompany it with a wine from my home:: Rully white (Cote Chalonnaise)!

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French Cuisine: Marinated Cuttlefish

September 2, 2009 dragonlife 4 Comments

PISTES

The Japanese are not the only ones to eat cuttlefis or squids raw.
In French Languedoc, especially along the coastline separating the Thau Lake from the sea, locals have an interesting, is simple, way to accommodate small “calamars” (French for calamari) very reminiscent of recipes found in Greece, Italy and Spain.

Marinated Cuttlefish:

INGREDIENTS: (this can multiplied at will, so I’ll keep to elements, instead of quantities)
-Cuttlefish: Choose them small
-Garlic, finley chopped after being crushed with a fork, spoon or heavy knife.
-Lemon juice
-Olive oil (EV)
-Green chili pepper (fresh and high quality, fresh jalapenos is fine): finely chopped (discard seeds!)
-Salt & pepper

RECIPE:

-Peel off “skin” of calamari wherever possible. Clean them thoroughly under running cold water. Take off excess water with kitchen paper.
Cut into bite size or according to preferences.
-Let them marinate together with chopped garlic, lemon juice, olive oil, chopped green chili pepper, a little salt and pepper.
Proportions: 1 clove of garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 small green chili pepper.
-Mix well and leave in fridge for at least 1 hour.
Serve in individual pots or on good toasted bread as tidbits for aperitif before a larger meal or as a snack to go with your beer or wine!

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Cuttlefish/Squid Species 6: “Japanese lesser” Varieties

June 25, 2009 dragonlife 11 Comments

IKA-MONSTER
Inedible Lesser Variety!: Giant Squid

Here is the last article on this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

By “Japanese lesser” I mean species both more difficult to find on markets, more local and not as appreciated as the former five varieties.
Howeve these should looked over as they are still good enough for the finnicky Japanese and appreciated as rarities!

BOZU IKA
IKA-BOUZUIKA-1

IKA-BOUZUIKA-2

IKA-BOUZUIKA-3

IKA-BOUZUIKA-4

EZOHARI IKA
IKA-EZOHARIIKA-1

IKA-EZOHARIIKA-2

HAKUTENKOU IKA
IKA-HAKUTENKOUIKA-1

IKA-HAKUTENKOUIKA-2

HIMEKOU IKA
IKA-HIMEKOUIKA-1

IKA-HIMEKOUIKA-2

KAMINARI IKA
IKA-KAMINARIIKA-1

IKA-KAMINARIIKA-2

KO IKA
IKA-KOIKA-1

IKA-KOIKA-2

IKA-KOIKA-3

IKA-KOIKA-4

SHINDO IKA
IKA-SHINDOIKA-1

IKA-SHINDOIKA-2

IKA-SHINDOIKA-3-SHIOYAKI

IKA-SHINDOIKA-4

SHIRIYAKE IKA
IKA-SHIRIYAKEIKA-1

IKA-SHIRIYAKEIKA-2

IKA-SHIRIYAKEIKA-3

SODE IKA
IKA-SODEIKA-1

IKA-SODEIKA-2

SUJI IKA
IKA-SUJIIKA-1

IKA-SUJIIKA-2

USUBENI IKA
IKA-USUBENIIKA-1

IKA-USUBENIIKA-2

If you have any questions, don’t hesitate!

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Cuttlefish/Squid Species 5: Hotaru Ika/Firefly Squid-Sparkling Enope Squid

June 18, 2009 dragonlife 2 Comments

IKA-HOTARUIKA-1

Here we go again with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

The fishing season lasts from Spring to Summer. The annual catch varies between 4,500 and 6,500 tonnes.

IKA-HOTARUIKA-2

They are very popular boiled as a snack or cooked in soy sauce and sake. You can of course cook them in wine or tomato sauce, European-style.

IKA-HOTARUIKA-3

They are very much much appreciated raw and whole as sashimi or lightly boiled as sushi on nigiri!

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Cuttlefish/Squid Species 4: Surume Ika/Japanese Common Squid-Pacific Flying Squid

June 12, 2009 dragonlife 2 Comments

IKA-SURUMEIKA-1

Here we go again with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

Surume Ika or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.

It caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere from 5° to 27°C, and tend to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.
Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.

IKA-SURUMEIKA-2

It is quite popular as a simple sushi nigiri,

IKA-SURUMEIKA-3

or slightly boiled with “tare” sauce.

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Cuttlefish/Squid Species 3: Aori Ika/Bigfin Reef Squid

June 11, 2009 dragonlife 4 Comments

IKA-AORIIKA-1

Here we go with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

Aori Ika or Bigfin Reef Squid is another extremely popular cuttle fish but 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.

IKA-AORIIKA-4
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.

IKA-AORIIKA-3

Their season is from Summer to early Autumn (just in time for this article!). 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.

IKA-AORIIKA-2

As sushi, especially as nigiri, they are simply top-class!

Please check the new postings at:
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Cuttlefish/Squid Species 2: Kensaki Ika

June 6, 2009 dragonlife 4 Comments

IKA-KENSAKI-IKA-1

I decided to dedicate this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

“Kensaki Ika/ケンサキ烏賊 goes by the Latin name of Loligo (Photololigo) edulis Hoyle,1885, but that complicated name does not prevent this particular squid to be extremely popular in Japan!

It is of course known under other local names: Ak Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika, Gotou Ika.

They will soon appear in the markets in Summer.
They are mainly caught by line.
They are more and more available live, so great specimens can be easily bought.

They are a very versatile kind of squid as they can be appreciated as sashimi, sushi, simmered, boiled, broiled, dried, and especially as tempura!

IKA-KENSAKI-IKA-2

As for me, it is a bit of a dilemna as I like them both as sushi nigiri and sashimi!

Please check the new postings at:
sake, shochu and sushi

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Cuttlefish/Squid Species 1: Yari Ika

June 4, 2009 dragonlife 6 Comments

IKA-YARIKA-1

The Japanese call them Ika/烏賊, roughly meaning crow shellfish/cephalopods.

This is the start of a long series. I do hope you like them, otherwise you are in for a long haul!LOL

IKA-YARIKA-2

Yari Ika/槍烏賊, or Spear Squid, are also known under the names of sasika, Sayaika, Shyakuhachi, Tsutsuika or Sayanaga.
In Japan they are mainly caught in Winter and Spring off the shores of Aomori, Hokkaido, Ibaragi, Mie, Aichi and Yamaguchi Prefectures.
Females are slightly more rounded thanthe males.
They are either caught with nets or lines.
Their flesh is comparatively thin, but soft and sweet. They are among the most popular in Japan.
The best specimens are the ones caught by line. Buy them live whenever possible.

IKA-YARIKA-3

They can of course be cooked, or eaten as sashimi, but I reckon sushi nigiri is best.
The best sushi restaurants will serve two of them with two different dip soy sauces.

Please check the new postings at:
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Sashimi Set: Cuttlefish/Ika

January 28, 2008 dragonlife 4 Comments

The Japan Blog List

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Not a great picture, I must admit. But I was in hurry and had no time to arrange it on a plate before my wife jumped on it!
This is a Sashimi Set I bought at Parche Supermarket inside Shizuoka JR Station yesterday evening for less than 10 US$.
There was enough for 2~4 people. It includes all the edible parts of one “yari-ika”:
From top to bottom, left to right:
Tail “fins” slightly boiled, slightly grilled main body “cone”, main body “cone” raw.
Cuttlefish strips rolled with seaweed raw, “ika somen”/ main body cone cut in long thin strips raw, tentacles/”geso” raw.