Ika is one of the most common types of seafood served as sashimi after tuna. While the squid’s legs are usually reserved for other dishes, the translucent white flesh of the ika’s mantle has a firm texture and a mild flavor. Ika sashimi is sometimes served in a style called ika somen (as shown on the photo to the left), where the flesh is cut into thin strips that resemble noodles.
Tako is another typical item in Japanese cuisine; the tentacles are often thinly sliced and served as sashimi. Tako may be eaten raw, but is also commonly poached first which gives the flesh a sweeter flavor and firmer texture.
Of the various kinds of shrimps eaten in Japan, the one most commonly served raw is amaebi (sweet shrimp). Amaebi have a sweet, subtle flavor and are usually presented with most of the shell removed except for the tails, which some people eat. Some places that are famous for their amaebi include Niigata and Hokkaido.
Hotate are one of the more prized shellfish in Japanese cuisine. The best hotate have a firm texture and a sweet, almost creamy taste. While it is common to serve the scallop’s thick, white abductor muscle alone, some restaurants also serve its viscera, the sharp bitterness of which contrasts nicely with the smooth, mild meat. Hokkaido and Aomori produce some of the best hotate in Japan.