Two types of squid commonly used in sushi restaurants are Toriika and Aoriika. Aoriika refers to the Oval Squid. When handled, it undergoes a colour change. The standard name for the striped squid in Japanese is 'Aoriika,' but it is known as 'Mizuiika' in the Kyushu dialect.

The Japanese kanji name for Aoriika is a bit complicated and written as '障泥烏賊' (あおりいか). '障泥' is a Japanese kanji term 'flipping up mud with lips.' As the name suggests, when animals run, mud splashes onto people, and to prevent this, something is extended laterally under the saddle. It resembles the fin-like structure on the side of the body of the striped squid. The striped squid is often called the king of squid. Hence it commands a higher price. Therefore, it is commonly used as an ingredient in upscale sushi establishments.

From late spring to midsummer, it's the perfect season to enjoy the white-patterned cuttlefish! This relatively expensive white cuttlefish, Aori-ika, is commonly called 'soft silk' in Taiwan and 'big-tail cuttlefish' in Hong Kong.

The term '障泥' in the Japanese kanji refers to the mudguard hanging on a horse's body under the saddle. Though the name may seem peculiar, it indirectly reflects its characteristics of being 'soft' and 'big.'

While Aori-ika is often seen in sushi bars at high prices, it is also a seafood that can be caught year-round in Taiwanese and Hong Kong waters (of course, there may be differences in size and quality!). This attracts many fishing enthusiasts to go squid fishing. Even if you don't go out to sea directly, Hong Kong residents can visit the Sai Kung seafood market, and Taiwanese people can find them in major markets. Remember, the brighter the eyes of the big-tail cuttlefish and the layer of greenish-blue eyeshadow surrounding them, the fresher they are. However, the presence of Aori-ika in general street markets and supermarkets in Hong Kong is extremely rare.

Sushi chefs usually create patterns on the snowy white cuttlefish meat under a film, briefly blanch it in hot water, and then brush it with sweet sauce. Its thick texture, intense sweetness, and lingering flavour, combined with its enormous size, have earned Aori-ika the title king of squid.