All right, stay tuned because I'm going to share with you the next big thing in food.

May not happen this year, may not happen the following year, but at some point it's going to fucking happen.

And it's dried squid.

Welcome to the Dave Chang Show, part of the Ringer podcast network, presented by Major Doma

Media.

We are on Spotify and also Netflix.

All right here, I have a bunch of dried squid.

It's dried.

It's seasoned with a little bit of salt.

And I have a long love-of-hate relationship, mostly love with what we have right here. And in and of itself, you know, different forms, you get little ribbons, you get bigger chunks, you get different threads. This is a great snack. Again, I think I've explained my grandfather used to love eating this with peanuts. This is something you'll see in Japan. I don't know if the Chinese eat this as much, maybe on the coast, but being on the peninsula,

this Ojing-o is what squid is called, dried squid.

They love fresh squid as well.

This is something my parents, my grandparents, uncles, aunts, they would all nibble on this.

But this is not the form that I ate the most as a kid. And even my mother-in-law

now when she comes over and stays with us, she now makes Ojingomuchin, which is probably

like one of my favorite things. And this would be more of an anju, like a beer snack. When we

dress it up in this Gucci-Jong flavored, syrupy, sticky, almost cloying sauce,

it becomes more of a banchan, something that is like the sprouts, the namu, the spinach,

the other sort of small bites you would get with rice when you eat at a Korean

restaurant, the kimchi's, sometimes you get this.

And it's always been one of my favorites.

And I stopped eating this because it became weirdly uncool to me because it wasn't just me.

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