Fried Squid (Nori Flavor)

AI Gourmet Analysis

Fried Squid (Seaweed Flavor)

Fried squid is a dish in which squid is cut into bite-sized pieces, coated with batter, and deep-fried. It is widely loved throughout East Asia, especially in countries such as Japan, Korea, China, and Taiwan, with many different variations. At Ningxia Night Market in Taipei, Taiwan, food stalls that serve freshly fried, large pieces of squid attract great popularity. Considered a quintessential night market food, it is locally known as "韓炸大魷魚" (Korean-style fried big squid) or simply "炸魷魚" (fried squid). A characteristic technique of these stalls is to sprinkle a variety of flavored powders over the squid after frying, with seaweed flavoring being especially popular.

Night Market Culture and Squid Dishes in Taiwan

Taiwan's night markets are renowned for a diverse range of street foods, among which fried squid ("炸魷魚") is a favorite enjoyed by both children and adults alike. Along Taiwan's coasts, fresh seafood is abundantly available, and squid has become an important ingredient. In recent years, influenced by Korean and Japanese food cultures, the fried style of squid has quickly become widespread in night markets of urban areas like Taipei. Particularly at Ningxia Night Market, the whole squid is fried in a bold and impressive style. Subtle adjustments in cooking time and batter mixture are made so that the outside remains crispy while the inside retains a tender texture.

Cooking Method and Flavor Characteristics

For fried squid, the body and tentacle (geso) parts are prepared and coated in batter, then quickly deep-fried at high temperature so that the surface becomes pleasantly crisp while the inside remains moist and tender. Batter mixtures use wheat flour, potato starch, and at some stalls rice flour, with texture varying according to their ratio. Various seasoning powders are enjoyed, with seaweed flavor created by delicately dusting green seaweed powder to bring out the aroma and savoriness of the sea. Taiwanese food stalls often also use salt and spice blends, and enjoying squid with the local sea breeze is especially delightful.

Features and History of Seaweed Flavor

Seasoning with seaweed powder began with Japanese fried foods and snack culture that uses "aonori" (green seaweed), and has become a standard flavor at fried food stalls in Taiwan, China, and other parts of Asia. The amino acids and umami contained in seaweed help enhance the natural flavor of the squid, resulting in a unique aroma of the sea and a lighter overall taste. While there are no definitive records, it is believed that the popularity of seaweed flavor spread with the Japanese street food boom into other parts of Asia in the 1970s and 1980s and was eventually localized. Owing to its popularity, seaweed flavor is almost always included in the seasoning lineup at Taiwanese night market stalls.

Fried Squid at Ningxia Night Market

Ningxia Night Market (Datong District, Taipei) is a historic night market dating back to the 1940s and has evolved alongside the local food culture. Here, fried squid is prepared right in front of customers, with its generous portions being especially popular among tourists. Because it is fried after ordering, the squid's freshness, the aroma of the fried coating, and the spreading seaweed flavor with each bite are distinct features. With reasonable prices and hearty servings, the market bustles with visitors on weekends and at night. For those visiting Taiwan, tasting fried squid at Ningxia Night Market is an essential experience for learning about the local food culture.