Aomori Prefecture is renowned for its high-quality squid, an important part of the region’s seafood culture. The squid caught in Aomori is known for its tender flesh, pleasant springy texture, and rich umami that becomes more pronounced with every bite.
Two of the main types of squid caught in Aomori are yari-ika (spear squid) and surume-ika (Japanese flying squid). Each has its own season and characteristics, giving visitors different ways to enjoy Aomori squid throughout the year.
Yari-ika, or spear squid, inhabits the lower coastal waters around the continental shelf and its edges. It is mainly caught from approximately November through May, making it a familiar sight on local menus during the colder months.
Spring is an especially interesting season, when female yari-ika carrying roe are available. Roe-filled spear squid is particularly well suited to simmering, allowing the squid and its delicate filling to absorb the rich flavors of the cooking broth.
Surume-ika, or Japanese flying squid, is a cephalopod belonging to the Ommastrephidae family. Its main fishing season is from summer through autumn, although large numbers can sometimes enter fixed fishing nets during winter as well.
This versatile squid can be prepared in many ways. It is traditionally dried to make surume, a type of dried squid, but fresh surume-ika is also delicious as sashimi, grilled squid, tempura, and other dishes.
Hachinohe Port is famous for having the largest squid landings in Japan. A wide variety of squid is brought ashore throughout the year, including imported red squid, locally caught surume-ika beginning around July, and yari-ika during the winter season.
This year-round supply has helped make squid an important part of Hachinohe’s food culture. Depending on the season, visitors can encounter different types of squid and discover a wide range of local preparations.
During the local squid season, some restaurants in Hachinohe offer exceptionally fresh squid known as Yugotori Ika, meaning squid that was caught earlier that same afternoon.
Because it is served so soon after being caught, the squid can have an especially firm, crisp texture. Its freshness is also evident in its clean flavor and lack of the strong odor sometimes associated with seafood that has been stored for longer periods.
One particularly local way to enjoy fresh squid is with goro shoyu, a dipping sauce made with soy sauce and the squid’s own internal organs, known as goro. The rich, savory character of the goro brings out the natural sweetness and umami of the fresh squid.
For a richer flavor, try goro-yaki, in which squid meat is grilled together with its rich internal organs. The concentrated flavor of the goro combines with the squid to create a deeply savory dish.
Another local specialty is Hachinohe Bakudan. Diced squid is marinated in a garlic-flavored soy sauce and served over steamed rice. The combination of tender squid, savory seasoning, and warm rice makes this a simple but satisfying local rice bowl.
Squid is also an important part of Hachinohe’s souvenir culture. One popular local snack is Nakayoshi, a specialty made by sandwiching high-quality squid landed at Hachinohe Port with carefully selected cheese.
Its combination of savory squid and creamy cheese makes Nakayoshi an excellent snack with tea or an accompaniment to Japanese alcoholic drinks. It is also an easy way for visitors to take home a taste of Hachinohe’s seafood culture.
Aomori squid offers a remarkable variety of flavors and textures depending on the season and preparation. From crisp, freshly caught squid to simmered spear squid, grilled goro-yaki, sashimi, tempura, and dried surume, there are countless ways to enjoy this local seafood.
For travelers exploring Aomori, particularly the Hachinohe area, trying locally landed squid is a great way to experience the connection between the region’s fishing industry and its everyday cuisine.
Follow the seasons and discover a different side of Aomori squid throughout the year. Each preparation reveals another aspect of the fresh seafood that has long supported the food culture of northern Japan.