Himono

Himono is a Japanese culinary method of preparing dried and salted fish. The term literally translates to dried fish. The method generally involves taking either the whole fish or slicing it length-wise, soaking it in brine, and then drying it overnight.

Himono is made with smaller varieties of fish, including Pacific saury, sardines, and horse mackarel. It is usually served during breakfast or a late dinner with rice and soy sauce.