The Japanese word for squid that appears on many sushi menus is ika.
In Japanese food vocabulary, ika generally means squid, though menus may specify the species or preparation more precisely. It can be served as nigiri, sashimi, grilled seafood, or in dishes such as ika sōmen, in which raw squid is sliced into thin strands.
Ika is easy to confuse with tako, which means octopus. Other listed terms identify fish: tai means sea bream, while saba means mackerel. Sushi menus may also use compounds such as yari ika for spear squid or aori ika for bigfin reef squid.
Squid can be mildly sweet and firm when very fresh, but its texture varies with species, cutting technique, and preparation. Raw squid is also associated with anisakiasis risk if it has not been properly handled or treated.