Our Japanese Mongo Ika (Cuttlefish) is wild-caught in Japanese waters and prepared in a traditional sushi-ready format, with the cuttlefish cleaned, marinated, and pre-sliced for immediate use. This product reflects how ika is served in Japan—precise, restrained, and texture-driven.

Unlike fatty fish such as tuna or salmon, mongo ika is prized for its firm, elastic bite and clean finish. The texture is intentionally springy and resilient, offering contrast and balance within a sushi meal. When high quality, ika should feel structured and crisp—not mushy or sticky.

This is a product for customers who appreciate traditional sushi craftsmanship, where texture is as important as flavor.

Understanding the Texture (Important)

Mongo ika has a distinct texture by design:

Firm and lightly chewy

Smooth, not slippery

Clean bite with gentle resistance

This texture is considered premium in Japanese sushi. It is not buttery or melt-in-your-mouth, and it should not be compared to toro, salmon, or hamachi.

If you enjoy textural contrast in sushi, mongo ika delivers a classic experience.

Best Handling for Sushi Enjoyment

Keep frozen until ready to use

Thaw slowly under refrigeration

Rinse briefly under cold water if desired

Pat completely dry before slicing or serving

Serve chilled, not icy

Avoid overhandling. Simplicity preserves texture and flavor.

How to Enjoy

Serve as sashimi or nigiri

Excellent brushed lightly with soy or citrus

Can be lightly scored for tenderness

Optional quick blanch or gentle grilling for those who prefer less chew

Minimal seasoning is recommended.

Product Details

Species: Cuttlefish (Mongo Ika)

Origin: Japan

Harvest Method: Wild-caught

Cut: Pre-sliced and scored, sushi-ready pieces

Preparation: Cleaned and traditionally marinated

Condition: Frozen

Packaging: Tray-packed and sealed

Storage Instructions

Keep frozen at 0°F (-18°C)

Thaw under refrigeration

Do not refreeze once thawed

Consume promptly after thawing