Surume: How to Cook Japanese Dried Whole Squid
It is getting hotter day by day here in Japan. The season for beer has finally come! And this night I actually enjoyed a chilled beer with snacks.
By the way, have you ever heard of “Otsumami (おつまみ)”? It is the Japanese word for finger foods and nibbles eaten as accompaniments for alcoholic drinks, and when you think of such Japanese snack foods, what comes to your mind first?
It seems that the green soybeans, Edamame is fairly well recognized in some countries.
Although roasted, salted Edamame, with the shell removed, is popular in the United States, we usually have boiled, salted ones with the shell intact and only enjoy the beans inside.
Edamame is a standard Otsumami snack to us Japanese, and in fact, many people living in Japan will think of the salted green soybeans as one of the best matches for beer.
To get back to the main subject, with a chilled canned beer, this night I enjoyed a traditional Japanese dried squid snack called “Surume (スルメ)”, which is actually widely consumed in many Asian countries including Japan.
The Asian snack food, Surume, also known as “Atarime (アタリメ)“, is made of squid that has been gutted and dried in the sun, and typical species prepared include “Yari Ika (ヤリイカ: spear squid)”, “Kensaki Ika (ケンサキイカ: sword tip squid)”, and “Surume Ika (スルメイカ: Japanese flying squid)”.
How to prepare it? I actually cooked Surume today, so for those who are curious about the dried whole squid, this time let me share how it is cooked and eaten. First of all, here is a basic preparation method of Surume.
First, toast the dried unseasoned whole squid Surume for some minutes in the toaster oven until it is nicely curled up.
Then, take out and transfer the cooked squid to a large plate, and tear the whole squid into thin strips using both hands.
How to Eat
Dip a shred of Surume into the savory sauce and enjoy with a chilled beer!
(Reference Page: Wikipedia スルメ )