3 Types of Japanese dried squid snacks (Surume, Noshi-ika, Saki-ika)
I think Surume (するめ) is one of the most famous Japanese squid snacks in the world.Surume is a dried squid that is commonly eaten in Japan as a finger food for alcoholic drinks.
In addition to the name, Surume, the dried squid snack has another name, Atarime (あたりめ), which has the same meaning as Surume.
As I wrote about Surume and Atarime in my past article, if you are curious about the difference between them, this post will perhaps help you.
Apart from Surume and Atarime, there are 2 more major types of dried squid snacks in Japan, namely, Noshi-ika (のしいか) and Saki-ika (さきいか).The Japanese word, Ika (いか), included in these food names means squid or cuttlefish, by the way.
The difference between 3 Types of Japanese dried squid snacks (Surume, Noshi-ika, Saki-ika)
However, what is the difference between Surume (Atarime), Noshi-ika and Saki-ika?
As you may already know, Surume is a Japanese snack food made drying the squid whose internal organs are removed as unneeded things after the body is cut open.Hence, the dried squid has almost the same shape as the original one.
We Japanese usually eat the Surume that is cut into strips with hands after broiling, dipping it into the sauce made mixing mayonnaise with soy sauce.
Noshi-ika (のしいか) is a Japanese snack food made flattening the dried squid that is heated and softened with iron rollers.
Thus the dried squid snack is very thin in thickness.As compared to Surume, it is soft in texture.
Speaking of the variety, there are 2 types of Noshi-ika, the unseasoned one and the sweet one seasoned with salt, sugar, starch syrup, honey and so on, like the one in the above photo.
As the Japanese term, Saki (裂き), included in the food name means to be shredded, Saki-ika (Amazon.com) is a shredded dried squid known as nibbles for alcoholic drinks.
Though, originally, this dried squid snack is made from broiled Surume, recently many Japanese Saki-ika products have been made using raw squid.As compared to the former, the latter is generally soft in texture.
In Japan, most of the original Saki-ika products are sold by the name of Surume Saki-ika (するめさきいか).On the other hand, most of those produced with raw squid are named Soft Saki-ika (ソフトさきいか).
Some Japanese Saki-ika products are seasoned with salt, sugar and so on, while others are unseasoned so that they can be eaten in the same way as Surume, dipping in mayonnaise or the mixture of mayo and soy sauce.