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Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About
This is raw squid, marinated in its own ink and salt. It is served with drinks or rice and is available in jars.

Surume, dried squid, is made from kensaki-ika (swordtip squid), and is ranked first in terms of quality.

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