Dried fish is a food product made by marinating fresh fish in salt and drying it in the sun or wind. It has been eaten in Japan since ancient times, and each region has its own unique production method and flavorings. Dried fish has the advantages of preservation, high nutritional value, and increased umami flavor. Dried fish can be enjoyed in a variety of ways, such as baked and served as a side dish with rice, in simmered dishes or soups, or as a snack. This article introduces the history of dried fish, its varieties, and how to eat it.
History of Dried Fish
Dried fish has a long history and was already being made as early as the Jomon period. In those days, people had two choices: eat the fish immediately after catching it, or dry it and preserve it. Dried fish was an important preserved food in preparation for food shortages and natural disasters. In the Heian period, dried fish was offered to the Imperial Court, the Court, and the Shogunate, as well as a snack at banquets. Dried fish offered from various regions was prized as a valuable marine product. During the Edo period (1603-1867), dried fish became widely available to the common people. Dried fish was popular because it was cheap, nutritious, and tasty. Dried fish was also adapted to Japan’s four seasons and climate in a variety of ways. For example, in kanpu-higashi, fish are dried by exposing them to the cold winter winds, which makes the fish plump and fluffy. In ash-drying, fish are wrapped in paper and buried in volcanic ash to dry, preserving their flavor. Today, with the advancement of preservation technology, dried fish does not necessarily serve as a preserved food, but it is popular as one gourmet genre to enjoy the unique taste of dried fish.
Types of Dried Fish
There are various types of dried fish depending on the type of fish, drying method, and seasoning. Typical examples are as follows
- Aji-Aji (horse mackerel): Aji is opened, cured in salt, and dried. The meat is thin and easy to grill, and is savory and juicy.
- Sanma-no-Akira: Sanma opened, cured in salt, and dried. This fish is in season in autumn and has a sweet taste with a lot of fat.
- Grilled salted mackerel: Salted and dried mackerel is grilled. The meat is so tender that it falls apart and can be eaten all the way down to the bones.
- Fillet of yellowtail: Fillet of yellowtail that has been cured in salt and dried. The meat is thick and firm with concentrated flavor.
- Dried whole sardines: Whole sardines are pickled in salt and dried. It is small, easy to eat, and rich in calcium.
- Hoshi Abalone: Thinly sliced, salted and dried abalone. It is crunchy and flavorful, and is a high-end dried fish.
How to Eat Dried Fish
Eating dried fish is simple and delicious. Basically, it is grilled in a frying pan or grill and eaten with rice or miso soup. When grilling, grill slowly over low heat to get a crispy surface and fluffy inside. Be careful not to grill it too long or it will become tough. Freshly grilled dried fish is fragrant and juicy, and is a great accompaniment to rice. Dried fish tastes even better with soy sauce, ponzu (Japanese sauce made from citrus juice), or lemon juice. Dried fish is also delicious in simmered dishes or soups. After returning the dried fish in water, simmer it in broth, soy sauce, mirin, or other seasonings to bring out the flavor of the dried fish and give it a wholesome taste. Dried fish is also a great snack with sake. When eaten with sake or beer, the saltiness of dried fish enhances the flavor of the alcohol. Dried fish is a traditional Japanese food. If you know the history of dried fish, the types of dried fish, and how to eat dried fish, you will love dried fish even more. If you travel to Japan from abroad, please try dried fish.
