Tag Archives: Dried Fish

Japanese Gastronomy: Himono-Dried Fish-干物-Recipe

How many people outside Shizuoka Prefecture know that half (yes, half!) of all dried fish are caught and processed in our Prefecture, notably along the shores of the Izu Peninsula?
When will I convince everyone that Shizuoka Prefecture is THE true gastronomic region of Japan? LOL
To those guys living in Tokyo, may I remind them that Mount Fuji, Izu Peninsula and wasabi are all in Shizuoka Prefecture? Please someone stop me!

Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard) Himono in Mochimune, Shizuoka City.

Actually if you walk around the fishing cities of Numazu City, Yaizu City, Omaezaki City, Shimoda City, Shimizu & Yui & Mochimune in Shizuoka City you will discover all varieties of fish drying in front of shops or homes!

Saba/鯖/mackerel in Mochimune drying across the street!

Tai/鯛/Seabream form Mochimune. A bit extravagant for a dried fish.

Aji/鯵/Horse Mackerel from the Suruga Bay. You can eat them all. Great source of calcium!

BASIC RECIPE

I chose a fish called “isaki” or “Chicken Grunt” (who came up with that English name?) that is quite common on our shores.
The recipe naturally applies to loads of fish!

CLEANING THE FISH:

Using a strong short sharp knife (the Japanese use the same knife to cut and gut medium size fish), first get rid of the scales as much as possible.
Wash once under running clear cold water.
Cut along the back (not the belly! very important) from the tail to the head as shown on above picture deeply enough to reach the main bone.

Once the knife has cut all along the back and reached the head, cut the head in half along the same cutting line.
The head of a isaki being small it is quite easy. It might require some strength for bigger head fish like seabreams. Call the MOTH then! (not the moths, the “Man”! LOL).

Open the fish and continue cutting in half all the way through.

Take out innards carefully so as not having them getting in contact with the flesh!
Depending upon the season, you might be lucky to get male sperm sacks (shirako). Don’t throw that away. They are great simmered with soy sauce, mirin/sweet sake, japanese sake and chili pepper! (see pic below).

Open the fish and clean it under running clear cold water.
Take water off with some kitchen paper or a clean piece of cloth.
Sprinkle with salt and dry outside under the sun until it has reached a nice aspect. You could also smoke it.
It can be preserved insde an airtight plastic bag and frozen, although eaten quickly it will taste so much better!

The Japanese grill their himono/dried fish pasted with a little soy sauce or tare. Beautiful with beer, Good Beer and Country Boys!

Great also grilled with a little salt!

If grilled with salt don’t forget the freshly grated daikon (and lemon juice, and soy sauce…)

The male sperm sacs (shirako) make for a great snack with your beer or sake once simmered in soy sauce, mirin/sweet sake and Japanese sake (and a little chili pepper)!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Gastronomy: Himono/干物-Dried Fish

How many people outside Shizuoka Prefecture know that half (yes, half!) of all dried fish are caught and processed in our Prefecture, notably along the shores of the Izu Peninsula?
When will i convince everyone that Shizuoka Prefecture is THE true gastronomic region of Japan? LOL
To those guys living in Tokyo, may I remind them that Mount Fuji, Izu Peninsula and wasabi are all in Shizuoka Prefecture? Please someone stop me! (Would you belive I have been challenged on the veracity of the last?)

I chose a fish called “isaki” or “Chicken Grunt” (who came up with that English name?) that is quite common on our shores.
The recipe naturally applies to loads of fish!

CLEANING THE FISH:

Using a strong short sharp knife (the Japanese use the same knife to cut and gut medium size fish), first get rid of the scales as much as possible.
Wash once under running clear cold water.
Cut along the back (not the belly! very important) from the tail to the head as shown on above picture deeply enough to reach the main bone.

Once the knife has cut all along the back and reached the head, cut the head in half along the same cutting line.
The head of a isaki being small it is quite easy. It might require some strength for bigger head fish like seabreams. Call the MOTH then! (not the moths, the “Man”! LOL).

Open the fish and continue cutting in half all the way through.

Take out all innards carefully so as not having them getting in contact with the flesh!
Depending upon the season, you might be lucky to get male sperm sacks (shirako). Don’t throw that away. They are great simmered with soy sauce, mirin/sweet sake, japanese sake and chili pepper! (see pic below).

Open the fish and clean it under running clear cold water.
Take water off with some kitchen paper or a clean piece of cloth.
Sprinkle with salt and dry outside under the sun until it has reached a nice aspect. You could also smoke it.
It can be preserved inside an airtight plastic bag and frozen, although eaten quickly it will taste so much better!

The Japanese grill their himono/dried fish pasted with a little soy sauce or tare. Beautiful with beer!

Great also grilled with a little salt!

If grilled with salt don’t forget the freshly grated daikon (and lemon juice, and soy sauce…)

The male sperm sacs (shirako) make for a great snack with your beer or sake once simmered in soy sauce, mirin/sweet sake and Japanese sake (and a little chili pepper)!

RECOMMENDED RELATED WEBSITES

Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Fish: Shizuoka Marine Products from the Ocean; Dried Fish/Himono/干物 at Mochimune!

Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard) Himono

Mochimune is known all over Japan for its fishing harbor whose main catch is shirasu/白子/Whitebait. The fishing for the latter will come into full gear in Spring, but that is for another article.

The signs for shirasu/しらす will be floating everywhere soon!

Mochimune is also a fine touristic spot known for its large black pebble beach and great views of the Izu Peninsula on clear days!
Quite a few interesting shops and restaurants (one coming soon!) are to be discovered among the narrow streets.

“Marukai”, a small fish shop

Of course one can discover all the fish and the processed goods at the fish Market beside the harbor, but it is also great fun to wander away along narrow avenues to look at the small shops processing and selling seafood from the Suruga Bay.
One typical product, and Shizuoka Prefecture produces 50% of the total in Japan, is “himono”!
Himono is sun-dried fish that Japanese (and foreigners) are very fond of grilling any time of the day or the year.
Each shop has its own recipes and they are all worth a second and third look!

Saba/鯖/mackerel from Marukai drying across the street!

For a closer view!
I consider it the best way to appreciate mackerel. Perfect snack with a good beer!

You will also find orange trees everywhere (I don’t think their owners will really mind if you pick one to taste!LOL)

These are Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard), a true specialty fish from Mochimune.
Also great fresh and prepared at the local Italian restaurants!

Tai/鯛/Seabream form Mochimune. A bit extravagant for a dried fish.

Aji/鯵/Horse Mackerel from the Suruga Bay. You can eat them all. Great source of calcium!

Koshiotai/a small seabream variety from Mochimume. Can also be eaten whole.

Look forward to my next visits and reports!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
sake, shochu and sushi

Japanese Cuisine: Himono-Dried Fish

How many people outside Shizuoka Prefecture know that half (yes, half!) of all dried fish are caught and processed in our Prefecture, notably along the shores of the Izu Peninsula?
When will I convince everyone that Shizuoka Prefecture is THE true gastronomic region of Japan? LOL
To those guys living in Tokyo, may I remind them that Mount Fuji, Izu Peninsula and wasabi are all in Shizuoka Prefecture? Please, someone stop me!

Soon the season for preparing died fish will start anew, although it lasts almost all year round in some parts of Izu peninsula. i take the opportuity to re-publish this posting. The Spanish in particular are good at making the same thing, and the basic recipe can be applied alost worldwide.

I chose a fish called “isaki” or “Chicken Grunt” (who came up with that English name?) that is quite common on our shores.
The same recipe naturally applies to loads of fish!

CLEANING THE FISH:

Using a strong short sharp knife (the Japanese use the same knife to cut and gut medium size fish), first get rid of the scales as much as possible.
Wash once under running clear cold water.
Cut along the back (not the belly! very important) from the tail to the head as shown on above picture deeply enough to reach the main bone.

Once the knife has cut all along the back and reached the head, cut the head in half along the same cutting line.
The head of a isaki being small it is quite easy. It might requires some strength for bigger head fish like seabreams. Call the MOTH then! (not the moths, the “Man”! LOL).

Open the fish and continue cutting in half all the way through.

Take out innards carefully so as not having them getting in contact with the flesh!
Depending upon the season, you might be lucky to get male sperm sacks (shirako). Don’t throw that away. They are great simmered with soy sauce, mirin/sweet sake, japanese sake and chili pepper! (see pic below).

Open the fish and clean it under running clear cold water.
Take water off with some kitchen paper or a clean piece of cloth.
Sprinkle with salt and dry outside under the sun until it has reached a nice aspect. You could also smoke it.
It can be preserved insde an airtight plastic bag and frozen, although eaten quickly it will taste so much better!

The Japanese grill their himono/dried fish pasted with a liuttel soy sauce or tare. Beautiful with beer, Good Beer and Country Boys!

Great also grilled with a little salt!

If grilled with salt don’t forget the freshly grated daikon (and lemon juice, and soy sauce…)

The male sperm sacs (shirako) make for a great snack with your beer or sake once simmered in soy sauce, mirin/sweet sake and Japanese sake (and a little chili pepper)!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church

Please check the new postings at:
sake, shochu and sushi

Japanese Cuisine: Himono-Dried Fish

How many people outside Shizuoka Prefecture know that half (yes, half!) of all dried fish are caught and processed in our Prefecture, notably along the shores of the Izu Peninsula?
When will i convince everyone that Shizuoka Prefecture is THE true gastronomic region of Japan? LOL
To those guys living in Tokyo, may I remind them that Mount Fuji, Izu Peninsula and wasabi are all in Shizuoka Prefecture? Please someone stop me!

I chose a fish called “isaki” or “Chicken Grunt” (who came up with that English name?) that is quite common on our shores.
The recipe naturally applies to loadsof fish!

CLEANING THE FISH:

Using a strong short sharp knife (the japanese use the same knife to cut and gut medium size fish), first get rid of the scales as much as possible.
Wash once under running clear cold water.
Cut along the back (not the belly! very important) from the tail to the head as shown on above picture deeply enough to reach the main bone.

Oncethe knife has cut all along the back and reached the head, cut the head in half along the same cutting line.
The head of a isaki being small it is quite easy. It might requires some strength for bigger head fish like seabreams. Call the MOTH then! (not the moths, the “Man”! LOL).

Open the fish and continue cutting in half all the way through.

Take out innards carefully so as not having them getting in contact with the flesh!
Depending upon the season, you might be lucky to get male sperm sacks (shirako). Don’t throw that away. They are great simmered with soy sauce, mirin/sweet sake, japanese sake and chili pepper! (see pic below).

Open the fish and clean it under running clear cold water.
Take water off with some kitchen paper or a clean piece of cloth.
Sprinkle with salt and dry outside under the sun until it has reached a nice aspect. You could also smoke it.
It can be preserved insde an airtight plastic bag and frozen, although eaten quickly it will taste so much better!

The Japanese grill their himono/dried fish pasted with a liuttel soy sauce or tare. Beautiful with beer, Good Beer and Country Boys!

Great also grilled with a little salt!

If grilled with salt don’t forget the freshly grated daikon (and lemon juice, and soy sauce…)

The male sperm sacs (shirako) make for a great snack with your beer or sake once simmered in soy sauce, mirin/sweet sake and Japanese sake (and a little chili pepper)!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

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