Todarodes pacificus, commonly known as the Japanese flying squid or Pacific flying squid, is a pelagic cephalopod mollusk in the family Ommastrephidae. It is native to the northwestern Pacific Ocean, particularly the waters surrounding Japan, Korea, eastern China, and the Russian Far East, and migrates seasonally through the Sea of Japan, East China Sea, and adjacent Pacific waters. The genus name Todarodes derives from Greek todarodes, meaning "resembling a leather bag”, referring to the mantle structure typical of squids. The species epithet pacificus refers to the Pacific Ocean, indicating its geographic distribution. The common name "flying squid" comes from their ability to glide above the water's surface to escape predators or increase travel efficiency.

Todarodes pacificus is one of the most economically important squid in East Asia. Historically and in modern times, it has been a central seafood in Japanese and Korean cuisines and a significant commercial fishery resource in the region. As a food source, Todarodes pacificus is consumed fresh, dried, fermented, grilled, simmered, and processed. The mantle and tentacles are the primary edible portions. In Japanese cuisine, it is used for sashimi (ika), sushi toppings, tempura, grilled skewers (ika-yaki), and dried snack products. It is also fermented into products such as shiokara, where the flesh is salted and mixed with its own viscera. In Korean cuisine, it is eaten grilled, stir-fried, dried as a snack (ojingeo), or used in soups and stews. Drying squid has historically been an important preservation method, producing a chewy, concentrated-flavor ingredient that stores well. Major ingredients derived from this food source include fresh squid mantle and tentacles, dried squid, fermented squid products such as shiokara, squid ink, and processed squid snacks. Squid ink is sometimes used as a culinary coloring and flavoring agent in sauces and noodle dishes.

Todarodes pacificus contains high-quality marine nutrients: taurine, omega-3 fatty acids such as EPA and DHA, vitamin B12 and minerals such as selenium and copper. Squid ink contains melanin pigments and small amounts of bioactive peptides with reported antioxidant properties. As with other seafood, improper storage can lead to the formation of biogenic amines such as histamine, but when handled correctly, Todarodes pacificus is a nutritionally dense and culturally significant marine food source in North Pacific gastronomic traditions.