Himono facts for kids

Himono is a special Japanese way of preparing fish. It means "dried fish." To make himono, people usually take a whole fish or slice it open. They soak it in brine (salty water). Then, they let it dry, often overnight. This method helps keep the fish fresh for a long time.

Himono is often made with smaller types of fish. These include Pacific saury, sardines, and horse mackerel. People usually eat himono for breakfast or a late dinner. They often enjoy it with rice and soy sauce.

A Look Back: The Story of Himono

Himono is a very old and traditional way to prepare dried fish in Japan. Long ago, before modern refrigerators and easy ways to move food, people needed methods to keep food from spoiling. Drying fish was a perfect solution! This method became very popular across the country.

Himono in Ancient Japan

Scientists have found old clues, like fossils of dried fish and shellfish. These clues suggest that people were making himono a very long time ago. This was during a period called the Jōmon period (about 14,500 to 300 BC).

Later, during the Nara period (710-794 CE) and the Heian period (794-1185), himono became a special food. Important people like kings and queens, and rich families, enjoyed it. It even became part of the special meals served at the royal court in Kyoto.

Himono for Everyone

Over the next few centuries, especially during the Edo period (1603-1868), life got better for many people. Rich people who lived away from the coast started eating himono as a fancy meal. Fish dried in coastal towns was sold in big cities like Edo (now Tokyo). People there began to eat it as part of their regular meals.

Around the same time, people also started offering dried fish to their gods at local temples. Today, himono is still offered to the Shinto sun goddess, Amaterasu Omikami. This happens at the Ise Grand Shrine in Mie Prefecture.