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Quantity
1
Description
It is said that they would take dried squid (the current Hokkai Surume), remove the fins and legs, leaving only the body, grill it over a charcoal stove, then manually roll the hot, grilled squid thin, cut it into easy-to-eat pieces, coat each piece, and fry them one by one. This is how "Onomichi Ika Ten" began.
Perfect as a snack, appeti...
