Hakodate’s specialty with addictive texture of squid
Ika Somen refers to the sashimi of squid cut into thin strips that resemble thin somen wheat flour noodles. In Hokkaido, fresh Japanese flying squid landed at Hakodate Port, with beautifully transparent flesh, is used to make Ika Somen, for its distinctively chewy texture. While it is very popular to have it fresh, a-day-old mature Ika Somen brings out its natural sweetness, with a less chewy texture (the difference is more distinct with spear squid). Try Ika Somen fresh or mature, according to your taste.