静岡県·特産品
Dried Fish (Himono)
When grilled to a golden brown, a fragrant steam rises softly. As you break into it with your chopsticks, the succulent flesh releases a burst of savory juices. The drying process concentrates the umami, creating a flavor that makes you want endless bowls of rice. The production of dried fish in Numazu began when fishermen started preserving fish for their own use, and it developed into a full-scale industry around the Taisho era. Today, its production volume is among the highest in the country. Fresh horse mackerel and splendid alfonsino caught in Suruga Bay—the deepest bay in Japan—are slowly dried under abundant sunlight and the dry sea breezes brought by the mountains of Mt. Fuji and Hakone. From classic horse mackerel to splendid alfonsino, the joy of choosing your favorite is part of the feast. Please enjoy a freshly grilled piece for your breakfast.
Record it after reading
