Jiao yan you yu or salt-and-pepper squid is a traditional dish originating from Guangzhou. This Cantonese dish is usually made with a combination of squid, potato flour, scallions, Shaoxing wine, garlic, oil, hot peppers, Sichuan pepper or white pepper, and salt.

The surface of the squid is cross-hatched and the body is cut into bite-sized pieces. It's mixed with Shaoxing wine, drained, dredged in flour, and deep-fried in hot oil until lightly golden. The squid is removed from the pan. The garlic, scallions, and hot peppers are stir-fried in the same oil, and the squid is placed back into the pan with a mixture of Sichuan pepper and salt. 

The small, round takoyaki are one of the most famous Japanese snacks, made with a simple egg batter that is enriched with diced octopus pieces. These tiny balls get their signature shape from the traditional iron pan in which they are grilled. The pan is filled with small round molds in which the batter is poured and swirled until the traditional round shape has been developed.

The creamy egg mix consists of wheat flour, soy sauce, and dashi stock, and after it has been poured into the sizzling molds it is topped with tender octopus pieces. Sliced scallions, pickled ginger, crispy fried tenkasu pieces, and dried fish flakes are often incorporated to elevate the flavors of the dish. 

Asari no sakemushi is a traditional and seasonal Japanese dish that's usually prepared in springtime. This simple dish is made with a combination of clams, sake, and green onions (aonegi). The clams are first placed into saltwater for a while, and they are then taken out and placed into a pan with sake.

The pan is covered with a lid, and the clams simmer over medium or high heat until the shells open. Before serving, the clams are garnished with chopped green onions. If desired, the flavors of asari no sakemushi can be elevated with the addition of ginger, butter, or red chili peppers. 

Ika sōmen is a traditional dish originating from Hakodate, Hokkaido. Although the word ika means squid and the word sōmen refers to the famous wheat flour noodles, this is actually a seafood dish in which raw squid is thinly sliced and cut into the shape of noodles, as a type of sashimi.

Once prepared, it's served with grated ginger and soy sauce on the side. There are also variations that replace the soy sauce with a combination of uni and soy sauce or wasabi and soy sauce. When eating ika sōmen, it's recommended to slurp up the sliced squid, just like noodles should be eaten.

Oyster omelette originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people - Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. The dish consists of small oysters added to a mixture of potato starch and egg batter.

Depending on the region, cooks will sometimes add a dash of spicy chili sauce mixed with lime juice to intensify the taste of the whole dish. The city of Tainan in Taiwan is even unofficially called the snack city, especially because it offers one of the best oyster omelettes in the region - unsurprisingly so, because its coastal location ensures that it is never in lack of fresh oysters. 

Stir-fried octopus is a classic Korean banchan (side dish). It is usually prepared with a small-sized octopus that is sliced and then fried in a flavorful combination of garlic, ginger, and gochujang chili paste, while other additions include sliced vegetables such as onions, scallions, cucumbers, chili peppers, or zucchinis.

The dish is usually served sprinkled with roasted sesame seeds and goes exceptionally well with hearty Korean soups and stews.

One of the favorite Japanese street food varieties is a serving of tender grilled squid known as ikayaki. It can employ different types of squid in varying sizes. Serving styles usually range from chopped squid rings to skewered whole pieces. Squid tentacles can be left out or incorporated into the dish, and occasionally they even make the central part of ikayaki.

Usual accompaniment to the dish is soy or teriyaki sauce, or a traditional Japanese marinade which typically includes rice wine, miso paste, ginger, and soy sauce. The squids are prepared quickly, which leaves them tender and plump. The squids should be served immediately once they are off the grill. 

Japanese deep-fried oysters are a seasonal specialty usually enjoyed during fall and winter when oysters are in season. The dish is commonly prepared in restaurants or at home, and it consists of shucked oysters that are dusted with flour and dipped in beaten eggs before they are coated in panko breadcrumbs and finally deep-fried until crispy and golden.

They are usually served with lemon wedges, fresh vegetables, and various sauces and condiments such as tonkatsu or tartar sauce.

Ika nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of squid. The dish has a rich flavor and a texture that is firm and slimy, slightly chewy but not rubbery. Traditionally, this type of sushi is eaten by hand in a single bite.

It's usually accompanied by soy sauce or pickled ginger (gari) on the side, and it's often served with a shiso leaf in order to elevate the flavors. Interestingly, tourists find this type of sushi difficult to eat, especially raw, but in Japan it's one of the most popular types of nigiri sushi.