Food · Fermented foods
Akaika (Red Squid)
あかいか (Akaika)
Also known as: Akaika, Red squid, Ommastrephes bartramii, 赤いか, Onmastrephidae family
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| Category | Food |
|---|---|
| Japanese labeling name | あかいか |
| Common Japanese notations | あかいか, 赤いか, アカイカ |
| Origin | Red squid (Ommastrephes bartramii); pelagic squid species harvested in distant North Pacific waters; significant volume catch supplying processed and frozen squid markets |
| Typical functions | Volume frozen squid for processed-food and foodservice applications, Surume (dried squid) raw material, Squid sushi topping (akaika sushi) |
| Regulatory status in Japan | Standard food labeling. Mollusc allergen disclosure recommended. Distinct from sumi-ika and yari-ika sushi-grade squid. |
Akaika (あかいか / 赤いか) — red squid (Ommastrephes bartramii) — is a pelagic North Pacific squid species supplying volume processed-food and foodservice markets. The OEM positioning is volume processed squid: as frozen squid for various processed applications, as surume (dried squid) raw material, and as squid sushi topping.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Frozen akaika (volume processed and foodservice supply)
- Surume (dried squid) retail
Ingredient profile
Ommastrephes bartramii pelagic squid from North Pacific.
OEM applications
Volume frozen squid for processed-food and foodservice.
Surume (dried squid).
Sushi topping.
For OEM: frozen squid ingredient supply, surume production OEM.
Regulatory classification in Japan
Standard food labeling. Mollusc allergen disclosure recommended. Not in mandatory category.
Regulatory classification in other markets
| EU | Imported as squid. Mollusc allergen labeling required. |
|---|---|
| USA | Imported as squid. |
| China | Major squid market. |
| Korea | Major squid market. |
Market reference formulations
Example finished products will be added after verification of catch origin and processing format.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- May – September (Sea of Japan / Pacific)
- Peak supply
- July – August
- Off-season
- December – April (frozen supply continues)
Source: 水産庁 統計. 日本海 main fishing ground; Aomori / Niigata / Toyama major landings.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0°C; frozen −20°C
- Conditions
- Whole or cleaned; high tenderness retention with rapid freezing
- Shelf life
- Chilled 3 days; frozen 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Aomori, Niigata, Toyama, Ishikawa (Sea of Japan)
- Import dependence
- Mostly domestic
水産庁
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | On-request | |
| Kosher | Unavailable |
Quick answers
- What is Akaika (Red Squid)?
- Akaika (あかいか / 赤いか) — red squid (Ommastrephes bartramii) — is a pelagic North Pacific squid species supplying volume processed-food and foodservice markets. The OEM positioning is volume processed squid: as frozen squid for various processed applications, as surume (dried squid) raw material, and as squid sushi topping.
- What is the regulatory status of Akaika (Red Squid) in Japan?
- Standard food labeling. Mollusc allergen disclosure recommended. Distinct from sumi-ika and yari-ika sushi-grade squid.
- What products typically use Akaika (Red Squid)?
- Frozen akaika (volume processed and foodservice supply) / Surume (dried squid) retail
- Where does Akaika (Red Squid) come from?
- Red squid (Ommastrephes bartramii); pelagic squid species harvested in distant North Pacific waters; significant volume catch supplying processed and frozen squid markets
- What is the INCI / JSCI labeling name for Akaika (Red Squid)?
- JSCI: あかいか
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — あかいか
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.