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Salted squid is one of the traditional Japanese fermented foods. It has strong saltiness and umami, a sticky texture and characteristic flavor. The Japanese eat it as an appetizer and on rice.
A popular method to prepare salted squid: Cut the squid in round slices with the skin still on. Add its innards and 10~20% salt. Mix them well. Cover them up in a container and keep at room temperature for about one month to ferment. Enzymes in innards autolysis (ferment) amino acids and increase free amino acids, thus making them delicious. With such a high saltiness, the enzymes are active and advance autolysis.

Furthermore, thanks to the high saltiness, decomposition is prevented even at room temperature. The latest trend, in which less saltiness is preferred, makes producers modify the activeness of the water and so forth and keep it in cold storage to decrease the risk of decomposition.

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  • Title: Salted squid

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