Food
Ika (Squid)
烏賊 (Ika)
Also known as: Squid, Cuttlefish (broader)
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| Category | Food |
|---|---|
| Origin | Marine cephalopod; primary Japanese commercial species: surume-ika (Japanese flying squid), yari-ika (spear squid), kensaki-ika, aori-ika. Wild-caught from Sea of Japan, Pacific, and East China Sea. Supplemented by imports (Argentina, Peru) for processing supply |
| Typical functions | Fresh consumption (sashimi, ikadon, grilled), Processed seafood input (surume dried squid, ika-no-shiokara), Substrate for prepared-meal OEM (ika-meshi, ika-yaki) |
| Regulatory status in Japan | Permitted as a food fish under the Food Sanitation Act. Subject to parasite-control requirements (anisakis) for raw-consumption supply chains. |
Ika (squid) is one of the highest-volume seafood categories in Japan across multiple species and processing formats. For OEM buyers, ika supports frozen-fillet and ring OEM for foodservice ramen and izakaya chains, dried-product OEM (surume and saki-ika as the high-volume otsumami snack category), shiokara fermented OEM as a niche premium category, and ika-meshi and ika-yakisoba ready-meal OEM as a growing convenience category. Wild-catch Japanese supply (Hakodate, Aomori, Tottori) is supplemented by imported processing-grade material from Argentina and Peru.
Classification
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Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Frozen ika fillet and ring OEM (foodservice volume)
- Surume (dried squid) and saki-ika (shredded dried squid) OEM
- Ika-no-shiokara (fermented squid intestine) OEM
- Prepared ika-meshi and ika-yakisoba ready-meal OEM
Ingredient profile
Ika is the Japanese umbrella term for squid (and broader cephalopods including cuttlefish). The four main commercial species are surume-ika (Todarodes pacificus, Japanese flying squid — the volume species), yari-ika (Heterololigo bleekeri, spear squid — higher Brix, sashimi-grade), kensaki-ika (Uroteuthis edulis), and aori-ika (Sepioteuthis lessoniana, bigfin reef squid). Each species differs in flesh texture, fat content, and processing suitability.
Ika is harvested primarily by jigging (light-attraction method) and trawling. The flesh contains taurine (a free amino acid), inosinic acid, and a range of B vitamins. Industrial OEM processing typically uses Argentine and Peruvian Illex argentinus for ring and fillet supply (lower cost, higher volume), and domestic surume-ika for dried, shiokara, and prepared-meal applications.
OEM applications
In Japanese seafood OEM, ika appears as frozen ring and fillet OEM for foodservice ramen, izakaya, and donburi chain supply (the largest volume category); as surume (sun-dried whole squid) and saki-ika (shredded dried squid) OEM, the largest volume otsumami (drinking-snack) seafood category; as ika-no-shiokara (salt-fermented squid with intestine) OEM, a niche premium category with regional Hakodate and Aomori positioning; as the substrate for ika-meshi (stuffed squid with rice) prepared-meal OEM particularly for Hokkaido tourism gift product; and as the ingredient in ika-yakisoba prefabricated ready-meal OEM.
Species and origin branding matters commercially. Hakodate surume-ika is positioned as premium for shiokara and Hokkaido-tourism gift positioning. Aori-ika and yari-ika are sashimi-grade premium species commanding 3–5× the surume-ika retail price. Argentine and Peruvian Illex supply the volume processing-input category at the lowest cost tier.
Regulatory classification in Japan
Ika as fresh seafood, frozen seafood, and processed product is subject to the Food Sanitation Act and to parasite-control requirements (notably anisakis) for raw-consumption supply chains.
Imported Illex argentinus and other species are subject to standard fishery-product import controls; Codex MRL standards apply to any veterinary residue testing.
Regulatory classification in other markets
| Global | Frozen and processed ika exports to US, EU, ASEAN, and other Asian markets are subject to destination-market parasite-control requirements for raw consumption. US FDA requires specific freezing protocols for raw-consumption seafood; EU requires similar parasite-control documentation. Dried products (surume, saki-ika) are generally subject to standard food labelling. |
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Market reference formulations
Example finished products will be added after verification of species (surume / yari / kensaki / aori / Argentine Illex), origin, and processing method per the editorial policy.
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.
Quick answers
- What is Ika (Squid)?
- Ika (squid) is one of the highest-volume seafood categories in Japan across multiple species and processing formats. For OEM buyers, ika supports frozen-fillet and ring OEM for foodservice ramen and izakaya chains, dried-product OEM (surume and saki-ika as the high-volume otsumami snack category), shiokara fermented OEM as a niche premium category, and ika-meshi and ika-yakisoba ready-meal OEM as a growing convenience category. Wild-catch Japanese supply (Hakodate, Aomori, Tottori) is supplemented by imported processing-grade material from Argentina and Peru.
- What is the regulatory status of Ika (Squid) in Japan?
- Permitted as a food fish under the Food Sanitation Act. Subject to parasite-control requirements (anisakis) for raw-consumption supply chains.
- What products typically use Ika (Squid)?
- Frozen ika fillet and ring OEM (foodservice volume) / Surume (dried squid) and saki-ika (shredded dried squid) OEM / Ika-no-shiokara (fermented squid intestine) OEM / Prepared ika-meshi and ika-yakisoba ready-meal OEM
- Where does Ika (Squid) come from?
- Marine cephalopod; primary Japanese commercial species: surume-ika (Japanese flying squid), yari-ika (spear squid), kensaki-ika, aori-ika. Wild-caught from Sea of Japan, Pacific, and East China Sea. Supplemented by imports (Argentina, Peru) for processing supply
Manufacturers mentioning this ingredient
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References
Last updated: 2026-05-30. Ingredient entries are reviewed at least annually against current regulatory listings.