Himono refers to a method of food preservation that has existed since the Jomon Period (14,000-300 BC). This method is excellent and convenient as it allows many types of fish to be preserved for consumptions all year round. Himono values the process of “drying” where the umami of the fish is extracted by exposure to the sun’s rays.
Contents:
- The History of Himono
- Nutrients of Himono
- Himono Recipes
- Himono Ratatouille Recipe
- Himono-no-Sunomono Recipe
- Himono Mixed with Grated Daikon Recipe
- Chirashi Sushi with Himono Recipe
- Fried Dried Fish Recipe
The History of Himono
Sakana-no-himono is now widely available in the supermarket. The method of preserving fish as himono has apparently been practiced since the Jomon Period (14,000-300 BC): fossils of dried fish and mollusks have been discovered from that period. During the Nara Period (710-794), himono appears to have been used as an offering. The products of the sea harvested in various regions of Japan were preserved inorder to be offered as gifts for travel to Nara where the Court resided. Manuscripts collected in the Shosoin Treasure House, an eighth century repository on the grounds of the Todaiji temple in Nara, records that fish was preserved by salting and drying after boiling. This method is not too different from the processing method of today. In addition, during the Heian Period
(794-1185), himono was highly desired as appetizers at the feasts of the nobility. It was not untill the Edo Period (1603- 1868), however, that himono became available to the masses, when the diet of common people improved. Himono today is now lighter in salt consisting mainly of fish dried overnight or nam- aboshi (lightly salted and semi-dried).
Nutrients of Himono
Himono is processed simply by slicing open a fish to dry under the sun. Ultraviolet rays sterilize the fish, and umami is intensified as the surface decomposes protein into amino acids.
Himono contains a lot of DHA, essential to the human body but which we are unable to produce on our own. DHA appears to benefit brain activity and purification of the blood. In addition, himono increases the amounts of calcium, phosphorus, iron, and potassium available from fish. Calcium works to strengthen the bones and stabilize the mental state. Phosphorus build bones and aids in metabolizing fats. Iron produces red blood cells, and potassium releases unnecessary sodium.
How to Cook Himono
Himono Ratatouille Recipe
Ingredients (Serves 1)
- 1 himono
- 1/2 onion
- 1 can tomatoes
- 1 bell pepper
- 2 consomme cubes
- 1 pack shimeji
- 2 tsp. honey
- 1 eggplant
- 3 Tbsp. olive oil
- 2 Tbsp. white wine
- Salt and pepper as desired
- A clove of garlic
Cooking Directions
- hinly slice the vegetables.
- Cut the himono at a 1-inch thickness diagonally.
- Put olive oil in a skillet and grill the garlic over low heat.
- When aroma begins to rise, insert the himono with the skin side down and grill till golden brown.
- Add the white wine and release any fishy smell.
- Turn over the fish and add the vegetables and grill lightly.
- Add the tomato can, consommes, honey stirring in and cook for 5 minutes over medium to low heat covering it.
- Once the sauce has thickened to half. adjust the flavor by adding salt and pepper as desired.
Himono-no-Sunomono Recipe
Ingredients (Serves 1)
- 1 himono
- 2 cucumbers
- 3 Tbsp. chirimen-jako
- 6 pieces kani-kama
Sanbaizu (mixture of vinegar, soy sauce and sugar):
- 0.8 cup broth
- 5 Tbsp. vinegar
- 2 Tbsp. sugar
- 1 Tbsp. soy sauce
- 1/2 tsp. salt
Cooking Directions
- Slice the cucumber and rub salt onto cucumber.
- Grill the himono and shred the flesh off the bone.
- Restore chirimen-jako in hot water and drain in a colander.
- Shred the kani-kama by hand.
Make sanbai-zu:
- Combine the broth, sugar, salt and soy sauce in a pan and once boiled, stir in the vinegar and after that boils again. remove the pan from the heat and cool.
- Squeeze moisture from the cucumbers and place in a bowl and mix in the himono. kani-kama. chirimen-jako and pour the sanbaizu over the top and sprinkle with sesame seeds.
Himono Mixed with Grated Daikon Recipe
Ingredients (Serves 1)
- 1 himono
- 1 cucumber
- 2 Tbsp. ponzu
- 2 green shiso leaves
Cooking Directions
- Grill the himono and flake the flesh off the bone.
- Grate the cucumber.
- Combine the grated cucumber and himono by adding ponzu and dish up on a plate by mixing and garnish with finely-chopped green shiso leaves.
Chirashi Sushi with Himono Recipe
Ingredients (Serves 4)
- 2 pieces himono
- 4 cups sushi rice
- 3 Tbsp. sushi ginger
- 4 green shiso leaves
- 2 Tbsp. sesame seeds
Cooking Directions
- Grill the himono and shred by scraping off the skin and removing the small bones.
- Finely chop the sushi ginger and green shiso leaves.
- Sprinkle with green shiso leaves by adding the sesame seeds.
Fried Dried Fish Recipe
Ingredients (Serves 4)
- 4 himono pieces
- Flour as needed
- Frying oil as needed
Cooking Directions
- Thinly dredge both sides of himono with flour.
- Heat oil up to 338″F (170″C) and fry slowly till it turns golden brown (till the emerging bubbles turn smallish).
- Thoroughly drain the oil; serve by spraying kabosu and/or lemon, etc. as desired.
