Japan’s Dried Fish Dishes: Whet Your Appetite with a Wide Variety of Himono

Hokke no hiraki, dried Atka mackerel. (© PhotoAC)

Karei ichiyaboshi, flounder that has been dried overnight, from Fukui Prefecture. (Courtesy the Ministry of Agriculture, Forestry, and Fisheries)

Iwashi mirinboshi, sweetly simmered sardine jerky. (© Pixta)

Sanma maruboshi, whole dried Pacific saury, from Mie Prefecture. (Courtesy the Ministry of Agriculture, Forestry, and Fisheries)

Yakimezashi, grilled small whole fish on a skewer. (© Pixta)

Niboshi (© PhotoAC)

Migaki-nishin, on the left (© Pixta), and nishin soba from Hokkaidō, on the right. (Courtesy the Ministry of Agriculture, Forestry, and Fisheries)

Bōdara on the left (© Pixta) and bōdara-ni, simmered cod, from Yamagata Prefecture, on the right. (Courtesy the Ministry of Agriculture, Forestry, and Fisheries)

Saketoba from Hokkaidō. (Courtesy the Ministry of Agriculture, Forestry, and Fisheries)

Yaki-surume, grilled dried squid. (© PhotoAC)

Matsumaezuke from Hokkaidō. (Courtesy the Ministry of Agriculture, Forestry, and Fisheries)