Himono is a traditional Japanese technique of drying and preserving fish in the sun and wind. The string method is often used for fatty fish such as mackerel, sardines, and horse mackerel. Dried fish can be stored for a long time, so it is useful as an ingredient in various dishes. In this article, we will take a closer look at the manufacturing process of the string and introduce recipes that bring out the deliciousness of the string.

Dried fish process:

String making is a simple process that can be done at home using a few basic materials and tools.

1. Clean the fish:
Rinse the fish with cold water and remove the scales, head and entrails.

2. Salt the fish:
Sprinkle salt evenly on both sides of the fish. The salt draws water out of the fish and helps it dry faster.

3. Hang the fish.
Hang the fish outdoors in a cool, dry place out of direct sunlight. The fish is hung by its tail or a string is tied in the middle of the fish. It's important to make sure the fish isn't touching anything and that it has enough space to dry evenly.

4. Check the fish.
After a day or two, make sure the fish are evenly dry. Sprinkle salt over any areas that are still wet.

5. Save the fish.
Once the fish is completely dry, you can store it in an airtight container or ziplock bag.It will keep for months at room temperature.

recipe:

Strings can be used in a variety of dishes, from simple salads to stews and soups. Here are some recipes to get you started:

1. String Potato Stew:

material:

• 2 strings (dried mackerel)

• 4 peeled and diced potatoes

• 2 finely chopped onions

• 2 carrots, minced

• 2 cloves of minced garlic

• 4 cups of chicken or vegetable broth

• 1 tablespoon vegetable oil

• salt and pepper to taste

procedure:

1. Soak the string in water for about 30 minutes to soften it.

2. Put salad oil in a large pot and put it on medium heat. Add the onion and garlic and fry until the onion is soft and translucent.

3. Add the potatoes and carrots to the pot and mix.

4. Add chicken or vegetable broth and bring to a boil.

5. Reduce heat and simmer the stew for about 30 minutes or until the potatoes are tender.

6. Remove the skin and bones from the string and put the meat in the pot.

7. Season the stew with salt and pepper.

String Salad:

material:

• 2 strings (dried mackerel)

• 1 cucumber, sliced

​​1 peeled and grated carrot

• 2 cups mixed greens

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• Salt and pepper taste

procedure:

1. Soak the string in water for about 30 minutes to soften it.

2. Put soy sauce, rice vinegar and sesame oil in a small bowl and mix.

3. In a large bowl, combine mixed greens, sliced ​​cucumber and grated carrot.

4. Remove the skin and bones from the string, and tear the meat into bite-sized pieces.

5. Place the string into the bowl with the mixed greens, cucumbers and carrots.

6. Pour the dressing over the salad and mix.

7. Season the salad with salt and pepper.

String fried rice:

material:

• 2 strings (dried mackerel)

• 2 cups rice

• 1 chopped onion 


• 1 carrot (peeled and diced)

• 1 chopped bell pepper

• 2 cloves of minced garlic

• 2 beaten egg pieces

• 2 tbsp soy sauce

• 1tbsp vegetable oil

• salt and pepper to taste

procedure:

1. Soak the string in water for about 30 minutes to soften it.

2. Heat vegetable oil in a large pot over medium-high heat. Add the onions, carrots and peppers and sauté until the vegetables are tender.

3. Add the garlic to the skillet and heat for an additional minute.

4. Remove the skin and bones from the string, and cut the meat into chunks.

5. Move the vegetables to the side of the pot and add the beaten egg. Scramble the eggs until cooked.

6. Add the rice and dried fish to the pot and mix.

7. Add soy sauce to the pot, mix, and coat the rice and vegetables.

8. Season fried rice with salt and pepper.

Conclusion:

Himono is a traditional Japanese technique for preserving fish, making it a delicious and versatile ingredient. The string making process is simple and can be made at home with only a few materials and tools. Himono can be used in a variety of dishes such as simmered dishes, soups, salads, and fried rice. Enjoy the unique flavor and texture of string.