So, I grew up in the middle of the United States (and sometimes along the East Coast) and salty snack foods were invariably cheese doodles, chips, or pretzels—or maybe peanuts or corn chips if you were somewhere fancy). This is why it was a huge revelation when my Korean-American friend introduced me to dried shredded squid—a favored bar food in Japan and Korea.
Perhaps unsurprisingly, dried shredded squid consists of squid which has been shredded, dried, and salted (although sometimes the dried cephalopod is actually cuttlefish). The flesh comes away in little strings which one then pops into ones mouth with mayonnaise or hot sauce (particularly at a bar or while drinking pre-dinner drinks like whiskey or beer). None of this sounds especially appealing—and indeed, at first glance, the salted dried squid does not inspire the casual snack enthusiast with much hope. Squid and cuttlefish dry to an unappealing color somewhere between bone, mummy, and woodear, while the aroma bears a faint hint of decaying estuaries (with perhaps a touch of Cthulhu).
Yet, when one actually eats the dried shredded squid, it goes through a wonderful metamorphosis: it is exactly the right combination of chewy, salty, and umami. In Japan, shredded dried squid is known as “atarime” and is considered a otsumami (a bar food) whereas in Korea it is regarded as a bar food or sometimes a banchan (a small side dish). Whatever the case, it is excellent as a before dinner snack (especially with a beer) and I heartily recommend it to everyone—even if you are a bit wary of eating dessicated sea creatures. Furthermore, the packaging tends to be very droll with all sorts of cute cartoon squids (as you can sea in some of these photos).
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June 18, 2014 at 5:31 AM
agnesashe
Oh my goodness – I absolutely love this and haven’t had any since I moved back to the UK from Germany. Weird you’re thinking, but I had Korean friends in Frankfurt who introduced me to this ‘perfect bar snack’ and my all time favourite kimchee. You New York living folks are so lucky having the world’s culinary diversity at your finger tips. Thank you for reminding me of these tasty foods.
June 18, 2014 at 1:39 PM
Wayne
Well, um, at least you have UK food specialties…and kimchee is easy to make. Still, maybe it is time for a gustatorial tour!
June 18, 2014 at 2:55 PM
agnesashe
I have made kimchee several times, but I just couldn’t get it to taste the same. My Korean friend told me they all have family recipes that are shared down the generations, but kept secret from outsiders! UK food specialities, well, um, online perhaps or live in London for a good choice – where I live, mmm, well we do have good samphire.
June 18, 2014 at 11:53 AM
Jasmin
Delicious, all right! Love noshing on them. I guess the smell and taste experience is somewhat akin to some of the more pungent cheeses that France or Germany has to offer. Smells god-awful, tastes like a dream. My family and I just gorge on these things whenever we get them from our Super H Mart in Fairfax, VA. BTW, have you tried natto? What is it? It’s fermented soybeans. It is an acquired taste, however. My husband says the smell and flavor are similar to Limburger cheese. Yum.
June 18, 2014 at 1:41 PM
Wayne
Pungent cheese is a good (but proximate) analogy. I’ll have to try natto… My (Japanese) ex-roommate told me about it, but he moved back to Japan before he brought any home.
June 19, 2014 at 8:13 AM
childrenofdemeter
Oh My and I’ve only just got to grips with rice cakes! Great post.
Bright Blessings
x
August 24, 2016 at 4:24 AM
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[…] Dried Fish in Korea Want to chase that icy cold pint with some dried shredded squid Head to South Korea, where the crunchy, savory snack is easy to pop in your mouth after a sip of […]
October 25, 2018 at 2:23 AM
Kimberley jiang
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