Seafood
Kisslip cuttlefish
紋甲イカ もんごういか mongouika
Also known asmongouika, mongoika, kaminariika
At its best in Jan, Feb, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sashimi
Cut thick, for its dense bite and strong sweetness.
Sushi
As a nigiri topping, scored with the knife to make it easier to eat.
Tempura
Fried in batter, which leaves it tender.
Stir-fried
Cooked quickly; overcooking turns it tough.
How to choose
Thick flesh with a translucent look, and an unbroken cuttlebone.
Storage
Remove the bone and innards before refrigerating. Sashimi-grade the same day. It also freezes.
Main areas
Good to know
Its formal name is kaminari-ika, named for the lightning-like markings on its back. A cuttlefish with thick flesh that stays tender through cooking. Imported European cuttlefish also circulates in Japan under the same market name.
