Translation guide
The dark liquid produced by squid, used in cooking for color and flavor. In Japanese, it is commonly referred to as イカ墨 (ika sumi) or イカスミ (ikasumi).
squid ink (as food)
squid ink (as secretion)
Referring to the ink of squid used in dishes like pasta, risotto, or as a flavoring/coloring agent.
The most common and natural way to refer to squid ink in a culinary context. Often written in katakana as イカ墨 or entirely in hiragana as いかすみ.
This pasta is colored black with squid ink.
Squid ink risotto is a specialty.
Katakana spelling often used in menus or product labels. Same meaning as イカ墨.
I ordered squid ink pasta.
Referring to the ink as a defensive secretion of the squid, not necessarily for eating.
In culinary contexts, イカ墨 is often written with イカ in katakana and 墨 in kanji, or entirely in katakana as イカスミ. Both are common and natural.
Squid ink contains unique components.