Surume

This is whole squid opened up and dried, and is one of a number of delicacies served to accompany drinks. It is normally grilled (broiled) whole, torn crossways with the fingers into fine shreds, and eaten sprinkled with a little shoyu. Kensaki-ika (swordtip squid) with its fine, tender flesh, is the best. It is available, whole or shredded in packets, from Japanese supermarkets and the Chinese version is generally available from Asian supermarkets.