Squid is one of Hokkaido’s best-known seafood specialties, with a particularly strong connection to Hakodate. So popular is squid among local residents and visitors that it has been designated as the city’s official fish.
Surumeika, commonly known as Japanese flying squid, is mainly caught around areas such as Rausu and Soya. Its fishing season generally extends from summer into autumn, although the exact timing differs considerably from one coastal region to another.
In Hakodate, the season can begin as early as June. Around Rebun Island, fishing continues from August through the end of November**, while Wakkanai generally sees fishing from July to October. Around Rausu, catches can continue until early December.
Fresh Hokkaido squid can be enjoyed in many different ways. Ika-sōmen, thinly sliced squid served like noodles, is a famous Hakodate specialty that highlights the squid’s fresh, crisp texture.
Other popular preparations include grilled squid, ika-meshi—squid stuffed with rice and cooked in a flavorful sauce—and ika shiokara, a traditional fermented squid delicacy. The exceptional freshness of Hokkaido squid makes it especially well suited to simple preparations that allow its natural flavor and texture to shine.
Yariika, or spear squid, is regarded as a more luxurious type of squid. It is particularly prized for sushi and sashimi, where its delicate sweetness and refined texture can be fully appreciated.
Yariika is also excellent with fresh grated ginger, whose sharp, refreshing flavor complements the sweetness of the squid.
Yariika is mainly associated with Okushiri and Wakkanai. Its fishing season generally runs from winter into early spring, with regional differences: Okushiri from January to May, Wakkanai from May to June, and the Shakotan Peninsula from April to May.
These different fishing seasons mean that squid can be enjoyed at various times of the year depending on where you travel in Hokkaido.
June, July, August and September