Himono

The Japanese term himono encompasses various types of dried fish products. It is usually prepared with smaller fish varieties such as mackerel or sardines, which are typically butterflied, cleaned, occasionally marinated, and then sun-dried or refrigerated. The technique grew out as a preservation method that enabled longer shelf life. In the past, salt was mainly used as a preservative, but modern day varieties mostly use it as a seasoning. When dried, the fish can be stored or eaten immediately, when it is usually grilled and brushed with a flavorful soy-based sauce. Himono is typically served for breakfast and lunch or as a late night snack at popular izakaya eateries. It is usually paired with rice and soy sauce.