Aori-ika, known in English as the bigfin reef squid, is a large species of squid found along the coast of Japan, including the waters off the Shonai region. One of its most striking characteristics is its impressive size. Some individuals grow to around 45 cm in body length, while particularly large specimens can exceed 50 cm and weigh more than 6 kg.
Among the squid species that inhabit Japan’s coastal waters, the bigfin reef squid is considered relatively large. Its substantial body gives it an impressive presence, and it is also known as one of the familiar seafood delicacies of the Shonai Coast.
In years when conditions are favorable, particularly large specimens may be landed in the Shonai area. It is said that the number of bigfin reef squid and the likelihood of larger catches may increase in years when June and July are hot and relatively dry.
One possible reason is that warmer seawater can shorten the time required for the eggs to hatch, allowing the squid to begin growing sooner and potentially develop more quickly.
The appeal of aori-ika lies not only in its impressive size but also in the distinctive sweetness of its flesh. When very fresh, it can be enjoyed as sashimi, offering a tender texture and delicate, refined sweetness.
It can also be prepared in a variety of other ways, including overnight-dried squid and tempura. Different cooking methods bring out different textures and flavors, allowing visitors to enjoy the unique qualities of aori-ika in many forms.
The main season is generally considered to be September through December, making aori-ika a popular seasonal delicacy from autumn into winter.
When visiting the Shonai region, be sure to try fresh local aori-ika and experience the delicate sweetness and satisfying texture of this distinctive seafood from the Sea of Japan.