Surumeika, or Japanese flying squid, is one of Hokkaido’s best-known seafood specialties. When exceptionally fresh, its flesh is almost translucent, making it ideal for eating raw as sashimi or finely sliced into Ika Somen, a dish named for its resemblance to thin Japanese noodles.
Squid fishing in Hokkaido is concentrated mainly from summer through autumn, although the fishing season varies depending on the region. In Hakodate, squid fishing begins as early as June. Around Rebun Island, the season continues from August until the end of November, while Wakkanai generally sees catches from July through October. Around Rausu, squid can be caught until early December.
This regional variation means that fresh Surumeika can be enjoyed for much of the year somewhere in Hokkaido, with July through December being a particularly important period.
Hokkaido has a long history of squid fishing. Records from the Tenmei era (1781–1788) indicate that small quantities of squid were even exported to China via Nagasaki.
Squid fishing became increasingly important after the opening of Hakodate Port in 1859, when the city developed into an important international trading port. This history helped establish squid as one of the foods most closely associated with Hakodate and Hokkaido.
When Japanese people think of fresh Surumeika, Ika Sashimi and Ika Somen are among the first dishes that come to mind. Fresh squid with translucent flesh is cut into very thin strips, creating a texture and appearance reminiscent of somen noodles.
Ika Somen is often enjoyed with a dipping sauce, allowing the delicate sweetness and refreshing texture of the squid to stand out. Eating freshly prepared squid this way is one of the most memorable seafood experiences available in Hokkaido.
Surumeika is also widely used in processed seafood products. It can be dried to make surume, fermented and seasoned as ika shiokara, or incorporated into Matsumae-zuke, a traditional Hokkaido preserved food made with ingredients such as squid, kombu and vegetables.
From delicate raw sashimi to traditional preserved foods, Hokkaido squid showcases the region’s long-standing relationship with the sea and its seasonal seafood culture.
July, August, September, October, November and December