Natsu-Ika, meaning “summer squid,” is the local name used in the Shonai region of Yamagata Prefecture for Japanese flying squid, also known as surume-ika or “ma-ika.” This squid is in season from summer into autumn and is particularly considered delicious around mid-July, making it one of Shonai’s signature tastes of summer.
Fresh Natsu-Ika is prized for its pleasantly firm texture and rich umami flavor. It can be prepared in many different ways, and a wide variety of traditional squid dishes have been passed down through generations in the Shonai region.
Japanese flying squid is known as a high-protein, low-calorie, and low-fat food. It also contains taurine, an amino acid that has attracted attention for its nutritional properties.
Its appealing texture and natural umami make it a popular seafood ingredient, while its nutritional characteristics have also contributed to its long-standing popularity among people of all ages in Shonai.
One of the traditional Shonai dishes made with Natsu-Ika is “Monpe-yaki.” Prepared squid is placed on skewers and grilled over a traditional hearth or another open heat source until the surface becomes fragrant and lightly charred.
Grilling brings out the squid’s natural aroma and umami while creating a deliciously savory surface and a firm, springy texture. This simple cooking method also reflects the close connection between daily life in Shonai and the abundant seafood provided by the surrounding sea.
Shiokara, a traditional salted and fermented squid preparation, has also long been enjoyed in Shonai. It makes use of the squid’s natural umami and has traditionally served as a preserved food, often enjoyed with steamed rice or as an accompaniment to sake.
Another well-known dish is Ika-meshi, squid stuffed with glutinous rice and cooked until tender. As it cooks, the savory flavor of the squid permeates the rice, creating a hearty and satisfying dish.
The season for Natsu-Ika generally runs from June through October, with mid-July often regarded as a particularly good time to enjoy it. Visitors to Shonai during the summer can discover the region’s food culture by trying traditional dishes prepared with fresh seasonal squid.
From grilled squid and shiokara to Ika-meshi, Natsu-Ika can be enjoyed in many different forms. When visiting Shonai, be sure to sample this seasonal delicacy and experience the flavors of the rich coastal waters of Yamagata.