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. Sugar, salt, sorbitol, sweeteners, organic acid, and MSG are typical additives.[3] They are then dried at 40–45 °C for 12–20 hours until it reaches a moisture level of 40%.