Japanese Dishes from the Sea

1 Dried Seafood

supervised by Fish Consumption Promotion Centre, Japan Fisheries Association

text and photos by Hideki Abe

Fish and seafood have always been central to the traditional Japanese diet, and this series looks at how fish and seafood has been processed and consumed over time. The first edition in the series focuses on dried seafood, or himono in Japanese. Popular examples of brined and dried fish include horse mackerel, sardines, and saury – enjoyed at either breakfast or dinner. Each book looks at the history and culture behind these products, as well as the practical ways the fish are caught and processed.

29 x 24cm cm, 40 pages, Full-colour photographs
First published January 2024