Surume: How to Cook Japanese Whole Dried 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 with alcoholic drinks, and when you think of such Japanese treats, what comes to your mind first?
In recent years, the green soybean, Edamame (枝豆), has gained popularity in some countries.
Although roasted Edamame, with the shell removed, is popular in the United States, we usually have shell-on boiled ones and only enjoy the beans inside.
Edamame is a standard Otsumami to us Japanese, and many will think of it as one of the best matches for beer.
As for me, I enjoyed a traditional Japanese dried squid snack called Surume (スルメ) this night with a canned beer.
Surume is actually widely consumed in many Asian countries.
The Asian snack food is also known as Atarime (アタリメ) in Japan, made of squid that’s been gutted and dried in the sun.
Typical species prepared for it 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).
I cooked Surume today. And here, I will share how I prepared it with photos for those interested in the Japanese whole dried squid.
First, toast Surume squid in the toaster oven until curled up (for some minutes).
Then, take it out and transfer it onto a large plate. To finish, tear the whole squid into thin strips with your hands.
How to Eat
Dip a shred into the sauce and enjoy with a chilled beer!
(Reference Page: Wikipedia スルメ )