Local specialties
Yobuko Ika no Iki-zukuri
- 41Saga
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- 41Saga
Dish log
A specialty of Yobuko in Karatsu City, Saga, in which squid scooped from a tank is quickly prepared and served while its flesh is still translucent.
Dish profile
About this dish
- Main ingredients
- live squid (mainly swordtip squid)
- History and origin
- Coastal fishing is carried out on the Higashimatsuura Peninsula, with its ria coastline facing the Genkai Sea, and Yobuko squid is known as one of Saga's representative seafoods.
- When it is eaten
- In Yobuko the squid in season changes through the year: swordtip squid is considered in season from around mid-April to mid-October and bigfin reef squid (aori-ika) from around mid-October to mid-April, so it can be enjoyed year-round.
- How it is eaten
- Squid scooped from the tank after ordering is enjoyed as translucent sashimi, and at many restaurants the remaining tentacles can be salt-grilled or made into tempura after you finish.
Sources
- ケンサキイカ / 佐賀県 · Local government · Source checked 2026-10-12
- 旨みが詰まった新鮮な「呼子イカ活き造り」 | あそぼーさが（佐賀県観光連盟） · Tourism organization · Source checked 2026-10-12
- 旅Karatsu 唐津観光協会｜お食事 · Tourism organization · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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