Dry Fish in Sun, Marinate, Grill, Freeze; Add Two Chefs with Microwave Oven

摘要

Himono-style miso marinated seabream fillets, sanma mirin, butterflied Pacific saury and other traditional regional fish dishes are now easy to prepare and enjoy at home, thanks to Kihoku Japan brand microwaveable retail packs from Gyorme-sha Foods Co. The Japanese have an ancient tradition of enjoying dried, grilled fish, a himono-style cuisine that dates back at least to the Nara Era (710-784). We know this because documents stored in the Shosoin Imperial Depository for Treasures and Cultural Artifacts, built during that era, illustrate how small fish were salted and naturally dried in the sun before being offered to the gods above as well as a number of fortunate mortals below.