Marinated Smoked Dried Squid Salad


If you live in Japan, or have access to some of the more common Japanese snack foods, you have certainly seen– and probably eaten– some of the huge variety of dried squid products that are usually packaged in small quantities as a jerky-type snack to accompany alcoholic beverages. I’m a great lover of squid myself, especially since I live where it’s easy to buy for dinner squid that has been caught early that same morning. There’s nothing like fresh seafood…unless, of course, it’s dried and smoked, which is a whole ‘nuther taste experience. I am not a drinker, but I love dried squid, especially if it has been smoked. With minimal effort, it can be turned into something more substantial than snack food. I used smoked squid rings for the following main dish salad, for example. You can probably come up with more tasty ideas, so be sure to share them with me.


1 package smoked squid rings

1 red onion

2~4  Japanese cucumbers (thin, with minimal seeds)

olive oil, apple cider vinegar (to taste)


Peel the cucumbers, leaving some streaks of the green skin. Cut the cucumbers into thin diagonal slices. Remove the papery and tougher layers of the onion; cut the rest into thin rings or half-rings. Put cucumber slices, onion slices, and dried squid rings into a medium-sized bowl and toss with olive oil and vinegar. (The smoked squid will provide plenty of salt, so don’t add any at this stage.) Put contents of bowl in a plastic bag and marinate in the refrigerator for an hour or overnight. Serve in desired portions as is, or stir some mixed greens into it for a fuller main dish salad.

Add any other fresh veggies you like for added color, texture, and nutrition.


2 Responses to “Marinated Smoked Dried Squid Salad”

  1. 1 Deb Eisenbraun

    wagashi-style imo-mochi

    Dear Debbie,
    This evening one of my daughter in laws was helping prepare a birthday supper for my youngest son, Robert. I have had the pleasure of cooking Dave’s family recipe for potstickers with Anna. She is good at shaping food with her hands, so when Dave printed your recipe of January 12, I saved this recipe to make with Anna. We tripled the recipe and the 12 of us thoroughly enjoyed it. Thank you for sharing this with us.
    I hope you and your family are doing well.
    Deb Eisenbraun

  2. Debbie, it’s great to hear from you! It’s always encouraging to get feedback on a post. (It’s good to know someone noticed the recipe at all.) My wagashi recipes are on a different blog from this one: I hope you find more that you like.

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