Discovering Himono: Japan’s Traditional Dried Fish

When it comes to Japanese cuisine, sushi and ramen often steal the spotlight. But beyond these well-known dishes lies a rich world of preserved foods, including Himono, or dried fish. Whether you’re a seasoned foodie or a curious traveler, understanding the tradition of Himono can open up a whole new perspective on Japan’s culinary heritage.

What is Himono?

Himono (干物) refers to fish that has been salted and dried under the sun. This age-old preservation method dates back to ancient times when refrigeration was unavailable. Drying fish not only extends its shelf life but also enhances its flavor, giving it a more concentrated taste that many find irresistible.

The process is simple yet effective. Freshly caught fish, such as mackerel, horse mackerel, or sardines, are gutted, salted, and then laid out to dry in the sun. Depending on the fish’s size and weather conditions, this can take anywhere from a few hours to a day. The result? A fish with a firm texture and a rich umami taste.

How is Himono Eaten?

In Japan, Himono is often served grilled for breakfast, accompanied by rice, miso soup, and pickles. The grilling brings out a deliciously smoky flavor, and the crispy skin contrasts perfectly with the tender flesh. It’s a simple dish, but one that showcases the quality and freshness of the fish.

While Himono might seem like a humble meal, it holds a special place in Japanese households, especially in coastal regions. In some areas, you can find small family-run shops that have been producing Himono for generations, following traditional methods passed down over centuries.

Where to Try Himono in Japan

If you’re visiting Japan, trying Himono is a must. You can find it in many local restaurants, especially in regions known for their fishing industries, such as Shizuoka and Kanagawa. Some traditional inns (ryokan) also serve Himono as part of their breakfast sets, offering travelers a chance to experience authentic Japanese cuisine.If you’re feeling adventurous, you can even buy Himono at local markets and grill it yourself.

Why You Should Try Himono

For those new to Himono, it might seem like a simple dish, but it’s a window into Japan’s long-standing relationship with the sea. The care taken in preserving and preparing fish is a testament to Japan’s respect for nature and its resources. Plus, it’s a sustainable way to enjoy seafood, reducing waste and making the most of every catch.

So, on your next trip to Japan, don’t just stop at sushi or tempura. Give Himono a try—you might discover a new favorite dish that connects you to Japan’s culinary roots.