# Dried shredded squid

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Seafood product

Dried shredded squid Dried shredded squid in Shenzhen Alternative names Youyusi, youyupian, saki-ika, surume, ojingeo-chae Course Snack Main ingredients Squid Media: Dried shredded squid

Dried shredded squid Chinese name (by strand) Traditional Chinese 魷魚絲/鰇魚絲 Simplified Chinese 鱿鱼丝 Hanyu Pinyin yóu yú sī Jyutping jau4 jyu4*2 si1 Literal meaning squid strand Transcriptions Standard Mandarin Hanyu Pinyin yóu yú sī Yue: Cantonese Jyutping jau4 jyu4*2 si1 Southern Min Hokkien POJ jiû-hî-chhuì Chinese name (by slice) Traditional Chinese 魷魚片 Simplified Chinese 鱿鱼片 Hanyu Pinyin yóu yú piàn Jyutping jau4 jyu4*2 pin3 Transcriptions Standard Mandarin Hanyu Pinyin yóu yú piàn Yue: Cantonese Jyutping jau4 jyu4*2 pin3 Korean name Hangul 오징어채 Transcriptions Revised Romanization ojingeochae McCune–Reischauer ojingŏch'ae Japanese name Kanji 裂きイカ Kana さきいか Transcriptions Romanization saki ika Alternative Japanese name Kanji 鯣 (chiefly unshredded) Kana するめ Transcriptions Romanization surume

**Dried shredded squid** are dried and shredded [squid](/source/Squid) or [cuttlefish](/source/Cuttlefish) pieces commonly found in coastal [Asian](/source/Asia) countries, [Russia](/source/Russia), and [Hawaii](/source/Hawaii). The snack is also referred to as **dried shredded cuttlefish**.

## History and origins

Historically, squid is common in [Pacific](/source/Pacific_Ocean) coastal regions of [East Asia](/source/East_Asia) and [Southeast Asia](/source/Southeast_Asia). After the packaged form began shipping to English-speaking regions, the Japanese word *surume* and *yóu yú sī* in Chinese for this form of seafood was translated as "dried shredded squid" and imprinted on packages. The snack was popularized, sold, and consumed regularly in [Hong Kong](/source/Hong_Kong) during the 1970s. Shredded squid began being sold in [Macau](/source/Macau) as an addition to their [almond biscuit](/source/Almond_biscuit). In China, it is usually considered to be a light snack, sold in bags in many department stores in major cities. In Japan, dried shredded squid is popularly served as an *[otsumami](/source/Otsumami)* (snack consumed while drinking alcohol). In [Korean cuisine](/source/Korean_cuisine), dried shredded squid is eaten as *[anju](/source/Anju_(food))* (food to eat while drinking) and as *[banchan](/source/Banchan)* (small side dishes), such as the dish *[ojingeochae bokkeum](/source/Ojingeochae_bokkeum)*, which is made by [stir-frying](/source/Stir-frying) dried shredded squid seasoned with a mixture of *[gochujang](/source/Gochujang)* (chili pepper paste), garlics, and *[mullyeot](/source/Yeot)* (corn syrup-like condiment).[1] In [Singapore](/source/Singapore), it was also popular amongst the older generation when it was sold in a [mama shop](/source/Mama_shop). It was marketed as the [Chewing gum of the Orientals](/source/Chewing_gum_of_the_Orientals) by the food manufacturing company Ken Ken in the 1970s, before the [chewing gum ban in Singapore](/source/Chewing_gum_ban_in_Singapore) in 1992.[2]

## Preparation

Before shredding

Northern Pacific squid is separated into different parts and skinned; cooked at 65–80 °C for 3–5 minutes; and cooled, grated and seasoned at a temperature below 20 °C for more than four hours. Sugar, salt, [sorbitol](/source/Sorbitol), [sweeteners](/source/Sugar_substitute), [organic acid](/source/Organic_acid), and [MSG](/source/Monosodium_glutamate) are typical additives.[3] They are then dried at 40–45 °C for 12–20 hours until it reaches a moisture level of 40%. It is then aged in a cold room for two weeks or longer and dried at a higher temperature of 110–120 °C for 3–5 minutes.[3] It is then machine shredded and seasoned for a second time and dried again to a reduced moisture level of 25–27%. At this phase, the color is yellow or brownish. The [amino acids](/source/Amino_acid) on the squid are revealed by the increase in brown color over prolonged storage time. Vacuum packaging or nitrogen-filled packaging also increases browning. Consumers generally do not want excessive browning.[3]

## Packaging

The most common distribution method in today's Asian countries is the prepackaged format. The bags are usually sealed airtight to keep the squid chewy and tough. Depending on the company doing the packaging or preparation, each brand usually has its own ratio of [MSG](/source/Monosodium_glutamate) added.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

## Cultural significance

*[Ojingeochae bokkeum](/source/Ojingeochae_bokkeum)*, a [Korean](/source/Korean_cuisine) dried squid stir-fried in *[gochujang](/source/Gochujang)* chili paste

"Chewing gum of the Orientals" is the tagline for a Singaporean snack, Pon Pon, seasoned and prepared dried shredded squid.[4] It was sold in the early 1960s in [Singapore](/source/Singapore) as Pon Pon, and later as Ken Ken, before the ban on chewing gum in Singapore in 1992.[5] The concept stuck with Singaporeans. Many older Singaporeans grew up eating this cuttlefish snack before the advent of modern-day snacks such as chocolates and chips.[4] Ken Ken Cuttlefish is still available in all the major supermarkets in Singapore.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

The Ken Ken prepared cuttlefish "Chewing gum of the Orientals" is one of the nostalgic snacks that older Singaporeans remember, like [White Rabbit](/source/White_Rabbit_(candy)) and [haw flakes](/source/Haw_flakes).[6] The snack was sold in [*mamak* shops](/source/Mama_shop) along the streets in Singapore.[7] These were little provision stores that provided daily amenities and snacks to the community in olden Singapore. This was before the entrance of large chain supermarkets that caused rising competition towards the *mamak* shop's survival. Snacks like prepared cuttlefish that were popular amongst the older generation are slowly being phased out.[8] The younger generation of Singaporeans is more westernised and less likely to form a taste for the traditional snack. The snack with its iconic green and white packaging was showcased in the Images of Singapore museum in Sentosa.[9]

## Taste and texture

Joe Distefano from The Village Voice describes it as *“The fibrous bits are just chewy enough to give your jaws a slight work out. A goodly amount of sugar, chili pepper, and salt help round out the funky fishiness.”*[2]

## Alternate preparations

Not all dried squid products are shredded; some are prepared in rolled or flattened forms, often using different squid species. For example, Thai-style rolled squid is typically made from Loligo squid, which are smaller and more tender than the larger species commonly used for shredding. These variations offer distinct textures and are often enjoyed as snacks throughout East and Southeast Asia.[10]

## Contamination

News reports have claimed that [arsenic](/source/Arsenic) and other toxic metals have been found in dried shredded squid packaged in Hong Kong.[11]

## See also

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

- [Jerky](/source/Jerky)

- [List of dried foods](/source/List_of_dried_foods)

- [List of seafood dishes](/source/List_of_seafood_dishes)

- [Rousong](/source/Rousong)

- [Salted squid](/source/Salted_squid)

## References

1. **[^](#cite_ref-1)** ["오징어채 볶음, 무한변신 레시피"](https://web.archive.org/web/20090215050848/http://channel.patzzi.joins.com/article/article_dynamic.asp?aid=7514&Serv=food&Sect1=cook&Cont=). *channel.patzzi.joins.com*. Archived from [the original](http://channel.patzzi.joins.com/article/article_dynamic.asp?aid=7514&Serv=food&Sect1=cook&Cont=) on 15 February 2009. Retrieved 12 January 2022.

1. ^ [***a***](#cite_ref-DiStefano_2-0) [***b***](#cite_ref-DiStefano_2-1) DiStefano, Joe (2009-12-01). ["Strange Snacks of the World: "Chewing Gum of the Orientals""](https://web.archive.org/web/20150814051248/http://www.villagevoice.com/restaurants/strange-snacks-of-the-world-chewing-gum-of-the-orientals-6532993). *Village Voice*. Archived from [the original](http://www.villagevoice.com/restaurants/strange-snacks-of-the-world-chewing-gum-of-the-orientals-6532993) on August 14, 2015. Retrieved 2017-02-16.

1. ^ [***a***](#cite_ref-Doe_3-0) [***b***](#cite_ref-Doe_3-1) [***c***](#cite_ref-Doe_3-2) Doe, Peter E. [1998] (1998). Fish Drying and Smoking: Production and quality. CRC Press. [ISBN](/source/ISBN_(identifier)) [1-56676-668-0](https://en.wikipedia.org/wiki/Special:BookSources/1-56676-668-0)

1. ^ [***a***](#cite_ref-:0_4-0) [***b***](#cite_ref-:0_4-1) ["\[Local Brand\] Chewing-gum of the Orientals"](http://singapore-trails.blogspot.sg/2016/06/local-brand-chewing-gum-of-orientals.html). *singapore-trails.blogspot.sg*. 12 June 2016. Retrieved 2017-02-16.

1. **[^](#cite_ref-5)** Benedictus, Leo (2015-03-23). ["Gum control: how Lee Kuan Yew kept chewing gum off Singapore's streets"](https://www.theguardian.com/lifeandstyle/shortcuts/2015/mar/23/gum-control-how-lee-kuan-yew-kept-chewing-gum-off-singapores-streets). *The Guardian*. [ISSN](/source/ISSN_(identifier)) [0261-3077](https://search.worldcat.org/issn/0261-3077). Retrieved 2017-02-16.

1. **[^](#cite_ref-misstamchiak.com_6-0)** ["50 Childhood Snacks Singaporeans Love - Munch On These Snacks As We Celebrate #SG50"](https://www.misstamchiak.com/50-childhood-snacks/). *Miss Tam Chiak*. 2015-08-08. Retrieved 2017-02-16.

1. **[^](#cite_ref-The_Mama_Shop_3_7-0)** ["The Mama Shop (3)"](http://victorkoo.blogspot.sg/2008/06/mama-shop-3.html). *victorkoo.blogspot.sg*. 16 June 2008. Retrieved 2017-02-16.

1. **[^](#cite_ref-Amirah_8-0)** Amirah (2016-02-06). ["Mama shops in S'pore are disappearing, and here's why we all contribute to it"](http://goodyfeed.com/mama-shops-in-spore-are-disappearing-and-heres-why-we-all-contribute-to-it/). *Goody Feed*. Retrieved 2017-02-16.[*[permanent dead link](https://en.wikipedia.org/wiki/Wikipedia:Link_rot)*]

1. **[^](#cite_ref-What_is_Images_of_Singapore_LIVE_9-0)** ["What is Images of Singapore LIVE?"](http://www.imagesofsingaporelive.com/explore/what-is-images-of-singapore-live.aspx). *www.imagesofsingaporelive.com*. Retrieved 2017-02-16.

1. **[^](#cite_ref-10)** Suykens, S. (1985). "Squid snack food production in Thailand." *Marine Fisheries Review*. 42(7–8): 37–44. U.S. National Marine Fisheries Service. [\[1\]](https://spo.nmfs.noaa.gov/sites/default/files/pdf-content/MFR/mfr427-8/mfr427-813.pdf)

1. **[^](#cite_ref-11)** News Sina. "[香港抽检发现多款鱿鱼丝含有砒霜](http://news.sina.com.cn/c/h/2007-04-18/013912802497.shtml)." *Hong Kong shredded squid has arsenic.* Retrieved on 2007-06-08.

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Adapted from the Wikipedia article [Dried shredded squid](https://en.wikipedia.org/wiki/Dried_shredded_squid) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Dried_shredded_squid?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.