Food · Fermented foods
Kouika (Cuttlefish)
こういか (Kouika)
Also known as: Kouika, Cuttlefish, Sepia esculenta, 甲烏賊, Sumi-ika
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| Category | Food |
|---|---|
| Japanese labeling name | こういか |
| Common Japanese notations | こういか, 甲烏賊, コウイカ, スミイカ |
| Origin | Cuttlefish (Sepia esculenta); coastal waters; thick body suited to sushi sashimi |
| Typical functions | Premium sushi/sashimi — Edomae signature white-flesh squid |
| Regulatory status in Japan | Standard food labeling. Mollusc allergen recommended disclosure. |
Kouika (こういか / 甲烏賊) is cuttlefish (Sepia esculenta), distinct from squid. Premium Edomae sushi/sashimi white-flesh signature.
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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.
- Fresh whole kouika (foodservice)
Ingredient profile
Sepia esculenta cuttlefish, distinct from squid.
OEM applications
Edomae sushi/sashimi.
For OEM: foodservice premium supply.
Regulatory classification in Japan
Standard food labeling. Mollusc allergen recommended.
Regulatory classification in other markets
| EU | Established global cuttlefish trade. |
|---|---|
| USA | Niche specialty in Asian cuisine. |
| China | Established global trade. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification.
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Seasonality & supply calendar
- Harvest months
- December – April
- Peak supply
- January – March
- Off-season
- May – November
Source: 水産庁 統計. 瀬戸内海 inland sea production; Hyogo / Aichi major landings.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0°C; frozen −20°C
- Conditions
- Cleaned and frozen IQF; ink-sac removal recommended
- Shelf life
- Chilled 3 days; frozen 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Aichi (Mikawa Bay), Hyogo (Akashi), Hiroshima
- Import dependence
- Mostly domestic Setouchi inland sea production
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 |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Kouika (Cuttlefish)?
- Kouika (こういか / 甲烏賊) is cuttlefish (Sepia esculenta), distinct from squid. Premium Edomae sushi/sashimi white-flesh signature.
- What is the regulatory status of Kouika (Cuttlefish) in Japan?
- Standard food labeling. Mollusc allergen recommended disclosure.
- What products typically use Kouika (Cuttlefish)?
- Fresh whole kouika (foodservice)
- Where does Kouika (Cuttlefish) come from?
- Cuttlefish (Sepia esculenta); coastal waters; thick body suited to sushi sashimi
- What is the INCI / JSCI labeling name for Kouika (Cuttlefish)?
- JSCI: こういか
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
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Regulatory guidance
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — こういか
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.