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 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 mullyeot (corn syrup-like condiment).

[2] Northern Pacific squid is separated into different parts and skinned; cooked at 65–80 °C for 3–5 minutes; and cooled, grated and seasoned at a temperature below 20 °C for more than four hours.

[citation needed] Unpackaged versions are much rarer than traditionally available in certain specialty shops, usually sold next to beef jerky.

This was before the entrance of large chain supermarkets that caused rising competition towards the mamak shop's survival.

[9] 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.”[2] News reports have claimed that arsenic and other toxic metals have been found in dried shredded squid packaged in Hong Kong.