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Dried Shredded Squid

Dried Shredded Squid

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.

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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).

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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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Puce flea on pale puce background

Puce flea on pale puce background

There is a lot of misunderstanding about the color puce.  The American definition is a middle tone brownish purple-pink, however, in France, where the name originated, puce describes a much darker and sterner red-brown.  Other fashion sources occasionally also use the word puce to describe a murky shade of green horror created by mixing orange and blue (although I personally regard such a concept as misguided on many levels).

A Puce Sari

A Puce Sari

The dreadful sounding name has an equally vile origin.  The French word for a flea is “une puce”.  Puce was the term used for the brownish red dried blood stains left on sheets or clothing when a person was badly bitten by fleas:  so puce has its origin in bloodstains.  I suppose we are lucky it isn’t called “crime scene” or “parasite”.  Despite the confusion regarding the nature of the color, it has had periods of real popularity.  Marie Antoinette”s favorite color was said to be puce (although I can’t find any portraits of her wearing it).  The color seems to be favored by the great and powerful–it is also the boss’ favorite color in Dilbert.

French puce suede oxfords (from "Pointer" if you must have them)

French puce suede oxfords (from “Pointer” if you must have them)

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