From the Sea to Restaurants and Shops
Misawa Hirui-ka is generally caught during the daytime. The squid is brought into Misawa Fishing Port from around 2:00 p.m. through the late afternoon, where it is unloaded and sold at auction.
After the auction, the fresh squid is quickly sent directly to restaurants and retail shops. Some of the catch is also transported by large refrigerated trucks to the Kanto region. By the following morning, it can be found at local markets in Tokyo, including the former Tsukiji market area, as well as at various retailers.
This rapid distribution from fishing port to market is a major reason why Misawa Hirui-ka has earned a reputation for both excellent flavor and outstanding freshness.
Why Is It Called “Akatonbo”?
Misawa Hirui-ka has another familiar name: “Akatonbo,” meaning “red dragonfly.” The nickname became popular among workers at the Tsukiji market in Tokyo.
The squid boxes were marked with stickers featuring the Miss Veedol, the aircraft that made the first successful nonstop trans-Pacific flight from Japan to the mainland United States. The aircraft flew from what was then Misawa Village to Washington State, creating a strong connection between Misawa and this historic aviation achievement.
The distinctive stickers on the squid boxes helped the product become recognizable in the market, and people working at Tsukiji came to affectionately call the squid “Akatonbo.”
The Ultimate Way to Enjoy Misawa Hirui-ka
For the fullest experience of Misawa Hirui-ka, one of the best choices is live squid sashimi, or ika-sashi. This special dish uses squid that is landed alive at Misawa Fishing Port in the late afternoon and served while it is still alive.
The squid is sliced into sashimi and is especially delicious when enjoyed with liver-based dipping sauce. The fresh squid has a distinctive firm and springy texture, while its natural sweetness and ocean flavor are particularly pronounced when eaten immediately after being caught.
Fresh Squid at Misawa Restaurants
Restaurants throughout Misawa City purchase live squid directly after it is landed and serve it as fresh sashimi. For visitors, this provides a rare opportunity to experience squid at the peak of freshness, just hours after it was brought ashore.
Misawa Hirui-ka is more than simply fresh seafood. Its rapid journey from the Pacific fishing grounds to the dining table, its connection to the history of the Miss Veedol, and its distinctive “Akatonbo” nickname all make it a fascinating part of Misawa’s food culture.