If you grew up in Hawaii, you know?ika. The Japanese word for squid or cuttlefish, ika has been a staple snack across the islands for generations ¡ª chewy, savory, and completely addictive. This is the smoked version: made in Japan, sliced paper-thin (not shredded), and seasoned to deliver that deep, smoky flavor locals compare to?smoked tako.
Each piece of cuttlefish is cut into a flat, thin slice ¡ª closer to a delicate sheet of smoked seafood than the strand-style shredded ika you might know from a bag of furikake popcorn mix. The result is a cleaner bite with bold smoke upfront, followed by a savory-sweet finish and that unmistakable briny depth that makes cuttlefish so satisfying.
Low in fat, high in protein, and shelf-stable, it's the kind of snack that disappears fast once you open the bag.
What you're getting
Asia Trans Smoked Cuttlefish (Ika):
- Made in Japan
- Paper-thin slices ¡ª not shredded, not jerky-style strips
- Smoky, savory flavor with a mild sweetness ¡ª tastes like smoked tako
- Low in fat, naturally high in protein
- No refrigeration needed
How to Enjoy Smoked Cuttlefish:
Eat it straight from the bag, paired with a cold beer or sake, or alongside a bowl of rice. Ika has been a go-to beach, bar, and road trip snack in Hawaii for decades, and once you try it, you'll understand why.
Frequently Asked Questions About Smoked Cuttlefish
What is ika?
Ika is the Japanese word for squid or cuttlefish, widely used in Hawaii to refer to dried and seasoned cuttlefish snacks. It's one of the most beloved grab-and-go snacks across the islands, popular at local grocery stores, fish markets, and convenience shops throughout Hawaii and the Pacific.
What does smoked cuttlefish taste like?
Smoked cuttlefish is savory, mildly sweet, and smoky with a natural ocean depth. Locals often compare it to smoked tako (octopus), another classic Hawaiian dried seafood snack. The smoke flavor is distinct but not heavy, and the thin slices give a lighter, more delicate chew than shredded squid products.
How is this different from dried shredded cuttlefish?
These are two distinct products. Dried shredded cuttlefish (also called ika squid) is torn into thin fiber-like strands and is often sweet-savory or spicy. This smoked cuttlefish is cut into flat, paper-thin slices and smoked, giving it a completely different texture and a deeper, smokier flavor. Neither is better ¡ª they just deliver a different experience.
What is smoked tako, and does this taste like it?
Tako is the Japanese and Hawaiian word for octopus. Smoked tako is a traditional island snack sold at local markets and delis across Hawaii. Cuttlefish and octopus are both cephalopods with a similar flavor that Hawaii locals immediately recognize when dried and smoked.
Where is smoked cuttlefish made?
Asia Tran's smoked cuttlefish is authentically made in Japan. Japan has a long tradition of crafting high-quality dried and smoked seafood, and that care comes through in the texture and flavor of each slice.
WARNING:?Consuming this product can expose you to mercury or lead, which are?known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, go to?www.P65Warnings.ca.gov/food