This ink contains abundant umami (especially amino acid) when compared to that of a squid, but it is considered difficult to process and not fit for cooking since the ink has less viscosity and is easier to dissolve in water, in addition to the fact that the ink sac is difficult to take out.
この墨は、イカのそれと比べてうま味（特にアミノ酸）が豊富に含まれているが、粘性が低く水に溶けやすいという点と、墨汁嚢が取り出しにくいという点から、加工がしにくく料理には適さないとされる。