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.

Roasted corn salad is a delicious and healthy summer dish that's perfect for backyard barbecues, picnics, and potluck. This simple salad combines roasted corn with other vegetables, herbs, and spices to create a vibrant, flavorful dish that everyone can enjoy.

This article will walk you step-by-step through the process of making a grilled corn salad, with some tips and variations to make it your own.

Ingredients:

• 6 fresh corn

• 1 red bell pepper, diced

• 1 bell pepper, diced

• 1 diced red onion

• 1/2 cup fresh coriander, chopped

• 1/4 cup of olive oil

• 1/4 cup lime juice

• 1 teaspoon cumin

• 1 teaspoon chili powder

• salt and pepper to taste

procedure:

1. Preheat grill to medium-high heat. Remove the husk and silk from the corn and brush each ear with olive oil. Season with salt and pepper.

2. Place corn on grill and cook, turning occasionally, for 10-12 minutes or until kernels are slightly charred and tender. Remove from grill and let cool.

3. When the corn has cooled, use a sharp knife to cut the kernels off the cobs and place them in a large bowl.

4. Add the diced red and green bell peppers, red onion, and chopped coriander to a bowl with the corn.

5. In a small bowl, mix olive oil, lime juice, cumin, chili powder, salt and pepper. Pour the dressing over the salad and mix.

6. Serve salad at room temperature or chilled. Garnish with additional coriander, if desired.

Tips:

• Frozen corn can be used in place of fresh corn to save time. Thaw the corn and grill for a few minutes until browned.

• If you don't have a grill, you can also cook the corn in a skillet over medium-high heat for 10 to 12 minutes, turning occasionally until slightly charred and tender.

• You can also add other vegetables to your salad, such as cherry tomatoes, cucumbers, and avocados.

• If you prefer a spicier salad, add chili powder or diced jalapeno peppers to the dressing.

• You can also add canned black beans or cooked quinoa to salads for more protein and fiber.

variations:

Grilled corn salad is a versatile dish that can be tweaked to your liking .

1. Grilled Corn and Avocado Salad:

This variation adds creamy avocado to the mix for a rich and satisfying salad.

material:

• 6 fresh corn 


• 1 diced red bell pepper 


• 1 diced avocado

• 1/2 cup fresh chopped coriander

• 1/4 cup olive oil

• 1/4 cup lime juice

• cumin 1 tsp

• salt and pepper to taste

procedure:

1. The method of grilling corn is the same as the basic recipe.

2. When the corn has cooled, cut the kernels off the cobs and place them in a large bowl.

3. Place the diced red paprika, diced avocado, and chopped cilantro into the bowl with the corn.

4. Put olive oil, lime juice, cumin, salt and pepper in a small bowl and mix well. Pour the dressing over the salad and mix.

5. Serve salad at room temperature or chilled.

6. Baked Corn and Tomato Salad:

In this variation, juicy cherry he tomatoes are added to the mix for a sweet and tangy salad.

material:

• 6 fresh corn

• 1 pint halved cherry tomatoes

• 1 diced red onion  


•  1/2 cup chopped fresh basil

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• Garlic 1 teaspoon powder

• salt and pepper to taste

procedure:

1. The method of grilling corn is the same as the basic recipe.

2. When the corn has cooled, cut the kernels off the cobs and place them in a large bowl.

3. Add the halved cherry tomatoes, diced red onion, and chopped basil to the corn bowl.

4. Put olive oil, balsamic vinegar, garlic powder, salt and pepper in a small bowl and mix. Pour the dressing over the salad and mix.

5. Serve salad at room temperature or chilled.

6. Grilled Corn and Quinoa Salad:

This variation adds cooked quinoa to the filling and protein-packed salad mix.

material:

• 6 fresh corn

• 1 diced red bell pepper

• 1/2 cup cooked quinoa

• 1/4 cup fresh chopped parsley

• 1/4 cup lemon juice

• 2 tablespoons honey

• 2 tablespoons Dijon mustard

• 1/4 cup olive oil

Salt and pepper to taste

procedure:

1. The method of grilling corn is the same as the basic recipe.

2. When the corn has cooled, cut the kernels off the cobs and place them in a large bowl.

3. Add the diced red pepper, cooked quinoa, and chopped parsley to the bowl with the corn.

4. Put lemon juice, honey, Dijon mustard, salt and pepper in a small bowl and mix well. Gently stir in the olive oil until the dressing emulsifies.

5. Pour the dressing over the salad and mix.

6. Serve salad at room temperature or chilled. 










Bottom line: 


Grilled corn salad is a delicious and nutritious dish that can be customized to your taste. Whether you prefer a sweet and tangy salad with tomatoes and balsamic vinegar, a creamy salad with avocado, or a protein-packed salad with quinoa, there's a grilled corn salad variation to meet your cravings . 


When the time comes, pick up a fresh ear of corn and try this delicious salad.Your taste buds will thank you!

Soy sauce ramen is a standard ramen that features soy sauce-based richness and saltiness. of the season.

This recipe article provides step-by-step instructions on how to make shoyu ramen at home.

material:

For soup:

• 8 cups of water

• 2 cups chicken broth

• 1 onion, peeled and cut in half

  1 carrot, coarsely chopped

• 2 cloves of garlic (peeled and crushed)

  3 inches ginger (peeled and sliced)

• 1/4 cup soy sauce

• 2 tbsp mirin

• 1 tablespoon sake

• 1 tablespoon vegetable oil

For toppings:

• Ramen for 4 people

• 4 soft-boiled eggs

• 8 slices of roasted pork belly or char siu

• 1 cup bamboo shoots

• 4 sheets of seaweed

• 4 thinly sliced ​​scallions

procedures:

1. Put salad oil in a large pot and put it on medium heat. Add the onions, carrots, garlic and ginger and sauté until slightly browned.

2. Put water and chicken soup stock in a pot and bring to a boil. Reduce heat and simmer for 30-40 minutes.

3. Remove vegetables and add soy sauce, mirin and sake. Simmer for another 10-15 minutes.

4. Make the toppings while the broth is boiling. Cook the ramen according to package directions and divide among 4 bowls.

5. Put pork belly or char siu, bamboo shoots, and a soft-boiled egg on top of the noodles.

6. When the soup is ready, strain it through a fine sieve and divide it into 4 bowls.

7. Serve seaweed and chopped green onions.

8. Enjoy the piping hot soy sauce ramen!

Tips:
• If you prefer a thicker soup, you can add 1 tablespoon of cornstarch while the soup is boiling.

• For a vegetarian version, chicken broth can be replaced with vegetable broth and pork belly can be replaced with tofu or mushrooms.

• To make soft-boiled eggs, bring water to a boil in a pot and add the eggs. Cook for 7 minutes, transfer to a bowl of ice water to cool, then peel.

conclusion:
In conclusion, shoyu ramen is a delicious and comforting noodle that is perfect for any occasion. With this recipe, you can easily make homemade soy sauce ramen with your favorite ingredients. fun!