Dried horse mackerel from Yamaroku Dried Fish Store
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Twice a year, people in Japan give gifts to those who have taken care of them.
Every year, I look forward to these dried horse mackerels.
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In Izu, where my mother grew up, the specialties are tangerines and fish.
In Izu, dried fish is always served for breakfast when staying at a ryokan.
Dried fish is made by removing the guts from the fish, opening it, sprinkling salt on it, and drying it.
Surprisingly, this is not a long term storage.
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Place dried horse mackerel in a paper-lined frying pan over medium heat.
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Very tasty with oil on it!
I've never made my own dried fish, but I'm always up for some!
I am afraid that if I make my own dried fish, I will hate dried fish.