Before Japan ate raw fish, there was himono

The Japan Times ^ | Nov 20, 2015 | Makiko Itoh

[WhiskeyX]

Japan is famous as a nation that loves raw seafood. But dried fish has a much longer history here and has played an important role in Japanese society for hundreds of years. There are basically two kinds of dried fish products in Japan. The first, which goes by various names, is dried (sometimes after fermenting) for a long period until it’s rock-hard and keeps very well, such as katsuobushi, fermented and dried skipjack tuna or bonito that is shaved like wood and used in dashi stock. The other type is usually called himono (roughly translates as “dried things”), which is typically grilled and eaten as-is.

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Knowing how to make your own ichiya-boshi (overnight himono) is very useful if you have a fishing enthusiast in the house or you buy your fish on sale at a fishmonger — and it’s quite easy too.

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Recipe: Overnight himono (Ichiya-boshi)

[goodwithagun]

I’ve been vegan since July 9th, two days after my cancer diagnosis. I don’t really miss meat or dairy, but sushi and sashimi are a different story!

[martin_fierro]

katsuobushi, sushi, kimono
When offered I simply can’t say, “ no”
Yeah, sure, it’s raw fish
But completely delish
I no longer can fit my kimono.

[martin_fierro]

Bah dang iPad keyboard

[American in Israel]

Be sure to include shitaki mushrooms in your diet, and turkey tail mushroom tea. Both are cancer fighters.

[goodwithagun]

I’ve been making veggie soup with shiitakes and I love it! Onions, carrots, celery, bok choy, and shiitakes. For broth I use mushroom stock made from the stems. I finish it with brown rice noodles, hot sauce, and fresh lime juice. It’s quickly turned into my comfort food!