{{short description|Seafood product}} {{Infobox food | name = Dried shredded squid | image = SZ 深圳 Shenzhen 龍崗 Longgang 龍崗大道 Longgang Avenue 沃爾瑪超市 Walmart Supermarket Dried shredded squid October 2023 R12S.jpg | image_size = 300 | caption = Dried shredded squid in [[Shenzhen]] | alternate_name = ''Youyusi'', ''youyupian'', ''saki-ika'', ''surume'', ''ojingeo-chae'' | country = | course = [[Snack]] | served = | main_ingredient = [[Squid]] | variations = | other = }} {{Infobox Chinese | collapse = yes | title = Dried shredded squid | name1 = Chinese name (by strand) | t = {{linktext|魷|魚|絲}}/{{linktext|鰇|魚|絲}} | s = {{linktext|鱿|鱼|丝}} | altname = Chinese name (by slice) | t2 = {{linktext|魷|魚|片}} | s2 = {{linktext|鱿|鱼|片}} | p = yóu yú sī | p2 = yóu yú piàn | poj = jiû-hî-chhuì <!-- (鰇魚絲) --> | j = jau4 jyu4*2 si1 | j2 = jau4 jyu4*2 pin3 | l = squid strand | place_of_origin = [[Hong Kong]], [[China]] | showflag = pj | kanji = 裂きイカ | kana = さきいか | romaji = saki ika | kanji2 = 鯣 (chiefly unshredded) | kana2 = するめ | romaji2 = surume | hangul = 오징어채 | rr = ojingeochae | mr = ojingŏch'ae }} '''Dried shredded squid''' are dried and shredded [[squid]] or [[cuttlefish]] pieces commonly found in coastal [[Asia|Asian]] countries, [[Russia]], and [[Hawaii]]. The snack is also referred to as '''dried shredded cuttlefish'''.

==History and origins== Historically, squid is common in [[Pacific Ocean|Pacific]] coastal regions of [[East Asia]] and [[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]] during the 1970s. Shredded squid began being sold in [[Macau]] as an addition to their [[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]]'' (snack consumed while drinking alcohol). In [[Korean cuisine]], dried shredded squid is eaten as ''[[anju (food)|anju]]'' (food to eat while drinking) and as ''[[banchan]]'' (small side dishes), such as the dish ''[[ojingeochae bokkeum]]'', which is made by [[stir-frying]] dried shredded squid seasoned with a mixture of ''[[gochujang]]'' (chili pepper paste), garlics, and ''[[Yeot|mullyeot]]'' (corn syrup-like condiment).<ref>{{cite web |url=http://channel.patzzi.joins.com/article/article_dynamic.asp?aid=7514&Serv=food&Sect1=cook&Cont= |title=오징어채 볶음, 무한변신 레시피 |website=channel.patzzi.joins.com |access-date=12 January 2022 |archive-url=https://web.archive.org/web/20090215050848/http://channel.patzzi.joins.com/article/article_dynamic.asp?aid=7514&Serv=food&Sect1=cook&Cont= |archive-date=15 February 2009 |url-status=dead}}</ref> In [[Singapore]], it was also popular amongst the older generation when it was sold in a [[mama shop]]. It was marketed as the [[Chewing gum of the Orientals]] by the food manufacturing company Ken Ken in the 1970s, before the [[chewing gum ban in Singapore]] in 1992.<ref name="DiStefano"/>

==Preparation== [[File:Organ squid slices.jpg|thumb|Before shredding]] Northern Pacific squid is separated into different parts and skinned; cooked at 65–80&nbsp;°C for 3–5 minutes; and cooled, grated and seasoned at a temperature below 20&nbsp;°C for more than four hours. Sugar, salt, [[sorbitol]], [[Sugar substitute|sweeteners]], [[organic acid]], and [[Monosodium glutamate|MSG]] are typical additives.<ref name="Doe">Doe, Peter E. [1998] (1998). Fish Drying and Smoking: Production and quality. CRC Press. {{ISBN|1-56676-668-0}}</ref> They are then dried at 40–45&nbsp;°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&nbsp;°C for 3–5 minutes.<ref name="Doe" /> 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 acid]]s 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.<ref name="Doe" />

==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 [[monosodium glutamate|MSG]] added.{{Citation needed|date=November 2009}}

==Cultural significance== [[File:Korean cuisine-Ojingeochae bokkeum-01.jpg|thumb|''[[Ojingeochae bokkeum]]'', a [[Korean cuisine|Korean]] dried squid stir-fried in ''[[gochujang]]'' chili paste]] "Chewing gum of the Orientals" is the tagline for a Singaporean snack, Pon Pon, seasoned and prepared dried shredded squid.<ref name=":0">{{Cite web|url=http://singapore-trails.blogspot.sg/2016/06/local-brand-chewing-gum-of-orientals.html|title=[Local Brand] Chewing-gum of the Orientals|website=singapore-trails.blogspot.sg|date=12 June 2016|access-date=2017-02-16}}</ref> It was sold in the early 1960s in [[Singapore]] as Pon Pon, and later as Ken Ken, before the ban on chewing gum in Singapore in 1992.<ref>{{Cite news|url=https://www.theguardian.com/lifeandstyle/shortcuts/2015/mar/23/gum-control-how-lee-kuan-yew-kept-chewing-gum-off-singapores-streets|title=Gum control: how Lee Kuan Yew kept chewing gum off Singapore's streets|last=Benedictus|first=Leo|date=2015-03-23|newspaper=The Guardian|access-date=2017-02-16|language=en-GB|issn=0261-3077}}</ref> 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.<ref name=":0"/> Ken Ken Cuttlefish is still available in all the major supermarkets in Singapore.{{Citation needed|date=July 2021}}

The Ken Ken prepared cuttlefish "Chewing gum of the Orientals" is one of the nostalgic snacks that older Singaporeans remember, like [[White Rabbit (candy)|White Rabbit]] and [[haw flakes]].<ref name="misstamchiak.com">{{Cite news|url=https://www.misstamchiak.com/50-childhood-snacks/|title=50 Childhood Snacks Singaporeans Love - Munch On These Snacks As We Celebrate #SG50|date=2015-08-08|newspaper=Miss Tam Chiak|access-date=2017-02-16|language=en-US}}</ref> The snack was sold in [[Mama shop|''mamak'' shops]] along the streets in Singapore.<ref name="The Mama Shop 3">{{Cite web|url=http://victorkoo.blogspot.sg/2008/06/mama-shop-3.html|title=The Mama Shop (3)|website=victorkoo.blogspot.sg|date=16 June 2008|access-date=2017-02-16}}</ref> 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.<ref name="Amirah">{{Cite news|url=http://goodyfeed.com/mama-shops-in-spore-are-disappearing-and-heres-why-we-all-contribute-to-it/|title=Mama shops in S'pore are disappearing, and here's why we all contribute to it|last=Amirah|date=2016-02-06|newspaper=Goody Feed|access-date=2017-02-16|language=en-US}}{{Dead link|date=December 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> 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.<ref name="What is Images of Singapore LIVE">{{Cite web|url=http://www.imagesofsingaporelive.com/explore/what-is-images-of-singapore-live.aspx|title=What is Images of Singapore LIVE?|website=www.imagesofsingaporelive.com|language=en|access-date=2017-02-16}}</ref>

==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.”''<ref name="DiStefano">{{Cite news|url=http://www.villagevoice.com/restaurants/strange-snacks-of-the-world-chewing-gum-of-the-orientals-6532993|archive-url=https://web.archive.org/web/20150814051248/http://www.villagevoice.com/restaurants/strange-snacks-of-the-world-chewing-gum-of-the-orientals-6532993|url-status=dead|archive-date=August 14, 2015|title=Strange Snacks of the World: "Chewing Gum of the Orientals"|last=DiStefano|first=Joe|date=2009-12-01|newspaper=Village Voice|access-date=2017-02-16}}</ref>

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

==Contamination== News reports have claimed that [[arsenic]] and other toxic metals have been found in dried shredded squid packaged in Hong Kong.<ref>News Sina. "[http://news.sina.com.cn/c/h/2007-04-18/013912802497.shtml 香港抽检发现多款鱿鱼丝含有砒霜]." ''Hong Kong shredded squid has arsenic.'' Retrieved on 2007-06-08.</ref>

==See also== {{portal|Food}} * [[Jerky]] * [[List of dried foods]] * [[List of seafood dishes]] * [[Rousong]] * [[Salted squid]]

==References== {{Reflist}}

{{Hong Kong cuisine}} {{Macanese cuisine}} {{Dried fish}} {{Taiwanese cuisine}} {{Cantonese cuisine}}

[[Category:Dried fish]] [[Category:Snack foods]] [[Category:Squid dishes]] [[Category:Chinese cuisine]] [[Category:Japanese cuisine]] [[Category:Korean cuisine]] [[Category:Taiwanese cuisine]] [[Category:Macanese cuisine]] [[Category:Hong Kong cuisine]] [[Category:Russian seafood dishes]] [[Category:Cuisine of Hawaii]]