by Elizabeth Andoh | Dec 7, 2022 | Kitchen Culture, Year-Round
Ichiya-Boshi: Overnight-Dried FISH In the days before refrigeration, bountiful catches of fish were traditionally gutted, either split down the back or butterflied (belly-split), and dipped in sea water before being set out to dry in well ventilated spaces. This would...
by Elizabeth Andoh | Dec 7, 2022 | Kitchen PROJECTS, Year-Round
Making a Home-Style Meal featuring ichiya-boshi Traditionally, bountiful catches of fish were gutted, salted, and set out to dry in order to extend their shelf life. The generic term for these sorts of fish is himono, literally “the dried thing,” though these...
