It is considered a specialty of Hokkaido, especially Hakodate, a fishing port where large catches of squid are hauled, though this regional notion has been challenged by availability in wider markets driven by commercialism.

Hokkaido native and author Junichi Watanabe remarked in Kore wo tabe nakya—watashi no shokumotsushi ("Gotta eat this, my food history", 1995) that the term ika sōmen came into popular use only recently, adding that it is "nothing more than thinly sliced squid sashimi".

[1][4] Even though some sources take this literally,[11] the description above likening it to "tokoroten" noodles[8] suggest thicker strips, as do recipes that call for "5 mm (0.20 in) widths".

[2] In Japan, the abundantly caught surume ika or Japanese flying squid, available from early summer onwards, is used to make this dish.

As with uncooked seafood in general (see Sashimi#Safety), eating this dish made from raw untreated squid poses some risk of contracting anisakiasis, since the parasite when present in the animal infests the flesh of its body (mantle).