Shiroika squid is one of Tottori Prefecture’s signature summer seafood delicacies. On summer nights, fishing boats bobbing on the rough waters of the Sea of Japan create a romantic scene, their bright squid-fishing lights glowing against the darkness. July and August mark the peak of the shiroika fishing season, when this prized squid is especially popular at local restaurants.
Shiroika is the regional name for the swordtip squid, a species caught in waters around Japan. In the San’in region and northern Kyushu, specimens with relatively short bodies are commonly called shiroika, meaning “white squid.” A somewhat more slender variety caught around the Izu Peninsula is often known locally as akaika, or “red squid.”
Shiroika is prized for its naturally sweet, rich flavor and tender texture. Its delicate sweetness remains even after cooking, making it a versatile ingredient in Japanese seafood cuisine.
One of the most popular ways to eat shiroika is as thinly sliced sashimi, traditionally served with grated ginger and soy sauce. Fresh squid has a delicate texture and a clean, sweet taste that allows its natural qualities to shine.
Shiroika is also delicious as tempura or simmered in a savory sauce. Its flesh stays tender and retains much of its sweetness when cooked, so it works well in a variety of dishes.
Although freshly caught squid is highly valued, some seafood lovers prefer to let it rest for several days before eating it. This aging process can deepen its umami flavor and enhance its sweetness and tenderness, creating a richer taste experience for those who appreciate fine seafood.
Season: June, July, August, and September.
Summer is the ideal time to explore Tottori’s coastal food culture and enjoy shiroika at its seasonal best. Whether served as sashimi or prepared in a traditional cooked dish, this local specialty offers a memorable taste of the Sea of Japan.