How to Freeze and Preserve Dried Fish and How to Bake Delicious Dried Fish│An Introduction to Reinan's Specialty, Soy Sauce Dried Fish
Dried fish is a staple of Japanese cuisine. If well frozen, dried fish can be stored for up to one month, and if it is grilled properly, it will not become dry. Here, we introduce the proper way to freeze dried fish, how to bake dried fish for best taste, and famous dried fish from the Reinan area (Tsuruga and Wakasa) of Fukui Prefecture. We will also introduce stores where dried fish can be purchased, so please check them out.
How to freeze/refrigerate dried fish to keep it tasty
Dried fish keeps longer than fresh fish, but if you are not going to eat it right away, freeze it to prolong its goodness. If you plan to eat it within a few days, refrigeration is recommended.
How to freeze and store
When freezing, wrap each piece of dried fish in plastic wrap and then wrap in newspaper or aluminum foil. Wrapping the dried fish tightly prevents odor leakage, oxidation, and freezing and burning, and ensures that the fish tastes good. Place the dried fish in a freezer bag, remove as much air as possible, place the bag on an aluminum tray if available, and place the bag in the freezer. If you place them in the back of the freezer or in a place where cold air comes out, the temperature will not change.
When frozen, it will last from two weeks to a month, and is recommended when you do not plan to eat it soon.
Refrigerated Storage Method
To refrigerate, wrap each dried fish in plastic wrap and place in an airtight storage bag. The key is to remove air from the storage bag to create as close to a vacuum as possible. Place in a chilled room to keep fresher.
If kept refrigerated, the shelf life is about 5 days.
Famous dried fish in Tsuruga and Wakasa
If you visit the Reinan area (Tsuruga and Wakasa), why not take some of the famous dried fish as a souvenir? Here we introduce you to Wakasa flatfish dried overnight and fish dried in soy sauce.
Wakasa flounder dried overnight
Dried flatfish called "Yanagimushi-Karei" caught in Wakasa Bay is one of the most famous dried fish. This large flounder, measuring 20-25 cm in length, is also called "ama-garei" (sweet flounder) because its clear white flesh has a slight sweet taste.
The fish is landed in the two months beginning in September and dried overnight to condense its umami. The moderate amount of moisture left in the fish gives it a soft texture, and when grilled, the meat peels off easily, making it easy to eat. Especially from fall to winter, before the spawning season, the meat is thick and fatty, and you can enjoy its exceptional taste.
wakasa obama soy sauce dried
Salt or mirin-dried fish is the standard dried fish, but soy sauce-dried fish has long been a favorite of families in the Reinan area (Tsuruga and Wakasa). The fresh fish caught in Wakasa Bay is marinated in soy sauce and sake and dried overnight. When grilled, the savory aroma is appetizing, and the soy sauce brings out the flavor of the fish.
Delicious way to grill frozen dried fish
The secret to fluffing up frozen dried fish is not to defrost it. We also introduce tips for grilling by cookware.
Once frozen, avoid thawing and bake as is.
When thawed, the umami elements of dried fish will dissolve out along with the water. Therefore, for best flavor, it is recommended to cook the dried fish in the frozen state. If it is difficult to cook frozen fish, you can shorten the cooking time by transferring it to the refrigerator for 3 to 4 hours and cooking it in a semi-thawed state. However, if you defrost it at room temperature, it will release a lot of water, so do not take it out of the refrigerator until you are ready to bake it.
Grilling method by cookware｜Grill, pan, toaster
It is best to remember that dried fish is basically grilled with the meat first, then the skin. Here are the procedures for grilling dried fish, according to the cooking utensils used.
How to grill
- Coat the wire rack with oil and preheat.
- Place the dried fish with the skin side facing down.
- Cook for 5 minutes over medium heat, then flip and cook for another 3 minutes.
How to bake in a frying pan
- Add 1 tablespoon of salad oil and heat.
- Grill the frozen dried fish, skin side up, for about 10 minutes.
- After flipping it over, add 1 tablespoon of sake for each piece of dried fish and steam-fry for about 4 minutes.
Toasting method
- Place aluminum foil on a baking sheet.
- Place the dried fish skin side down.
- Bake at 200 degrees for 10-12 minutes and it’s done.
Stores where you can eat/buy dried fish in Tsuruga/Wakasa
In the Reinan area (Tsuruga and Wakasa), there are plenty of stores where dried fish can be eaten or purchased. Why not stop by when you visit the area?
A wide variety of umami-rich dried fish｜Osawa Goemon Shoten Co.
Located in the Wakasa Obama Fish Center, Osawa Goemon Shoten operates three restaurants: a fresh fish store, a sashimi restaurant "Goemon", and a sushi restaurant "Goemon". The fresh fish store offers seasonal fish landed at Obama Port, and a wide variety of dried fish with plenty of concentrated umami flavor.
| Address | Wakasa Obama Fish Center, 2-5-1 Kawasaki, Obama, Fukui 917-0081, Japan |
|---|---|
| Telephone number | 0770-52-4666 |
| Business hours | 7:00 - 13:00 |
| Closed | Irregular Wednesdays and New Year's holidays *Please confirm details in advance. |
| Reference site | Osawa Goemon Shoten |
The amount of salt and the amount of drying are carefully checked to bring out the true flavor of the fish.
Tamuracho's dried fish is characterized by a manufacturing method that maximizes flavor through the careful use of salt and the amount of salt used. Fresh fish is dried on the same day, and the amount of salt and drying is adjusted according to the size and type of fish.
Dried barracuda and sasagarei are available in winter, but the most popular product all year round is Hama Shio Wakasa Ama-Tai (Guji). This traditional Wakasa dried fish is made by splitting the sea bream and salting it, intentionally leaving the scales on the surface. The tenderness of the flesh and the delicious flavor are superb! Please enjoy the traditional taste of this product that has been carefully selected with a lot of time and effort.
| Address | 14 Obama Hiromine, Obama City, Fukui 917-0084, Japan |
|---|---|
| Telephone number | 0770-52-0310 |
| Business hours | Monday through Saturday 9:00-17:00 Sunday, Holidays 9:00-16:00 |
| Closed | Wednesdays and New Year's holidays: 12/30 - 1/6 Temporary closing Please confirm details in advance. |
| Reference site | Tamuracho |
The largest sales floor in the Fish Center｜Masuya Shoten Co.
Masuya Shoten, which boasts the largest space in the Wakasa Obama Fish Center, offers a wide selection of fresh fish, and its homemade dried fish is also popular. A wide variety of dried fish is available, including salt-dried, soy-sauce-dried, and miso-marinated fish.
| Address | 2-5-1 Kawasaki, Obama City, Fukui 917-0081, Japan (Market Sales Office) |
|---|---|
| Telephone number | 0770-52-2333 |
| Business hours | 7:00 - 13:00 |
| Closed | Irregular Wednesdays, New Year's holidays *Please confirm details in advance. |
| Reference site | Masuya Shoten |
Try the rare dried volcanic ash｜Shimaya
Located in the Nihonkai Sakana Machi, Shimaya sells many popular products that have many repeat customers. One of its signature products is “volcanic ash dried fish,” which is made by burying fish in volcanic ash instead of drying it in the sun and using the ash's water-absorbing power to make dried fish. The fat is less oxidized, and the grilled fish is full of umami (flavor) and plump.
| Address | 1-1531 Wakaba-cho, Tsuruga-shi, Fukui 914-0125 |
| Telephone number | 0120-137-408 |
| Business hours | Weekdays 10:00-18:00
Weekends and holidays: 10:00-18:00
Closes at 17:00 on 12/31.
|
| Closed | Closed on the same days as Nihonkai Sakana Gai
*Please confirm details in advance.
|
| Reference site |
Shimaya http://www.shimaya-wakasa.com/ |
After enjoying a meal with a view of the sea, choose souvenirs｜UMIKARA
The "Fish and Traveling Market" UMIKARA, located in Takahama Town and adjacent to the fishing port, is a facility where visitors can taste local fresh and dried fish as well as fish swimming in a tank, cooked on the spot. The dried fish sold here, processed by ash-drying or drying overnight, are plump and make great souvenirs. After enjoying a meal with a view of the ocean, why not visit the market?
| Address | 5-1 Shiodome, Yamahama-cho, Toshii-gun, Fukui 919-2228, Japan |
|---|---|
| Telephone number | 0770-72-3528 |
| Business hours | 9:00-19:30 Summer: 9:00-20:00 Winter: 9:00-19:00 |
| Closed | Open all year round (closed only on 1/1) *Please confirm details in advance. |
| Reference site | UMIKARA https://umikara.co.jp/kau/ |
Continuing to make traditional dried fish for about 200 years｜Kigo Shoten
Kigo Shoten, which has a store in the Wakasa Obama Fish Center, has been passing down the traditional taste of dried fish for about 200 years since the Kansei period in the Edo period.
Dried fish available year-round at the store include mackerel dried in soy sauce and "egarei" dried in salt. In addition, dried sea bream is sometimes available. Edegarei is one of the representative flounder of the Sea of Japan, and Edegarei caught in Wakasa Bay is characterized by its fatness. It has a light flavor of white meat, with a rich umami taste.
You can purchase dried mackerel with salted malted rice, dried karausu flounder with soy sauce, etc. at our online store, which has a wide selection of products.
Dried fish available year-round at the store include mackerel dried in soy sauce and "egarei" dried in salt. In addition, dried sea bream is sometimes available. Edegarei is one of the representative flounder of the Sea of Japan, and Edegarei caught in Wakasa Bay is characterized by its fatness. It has a light flavor of white meat, with a rich umami taste.
You can purchase dried mackerel with salted malted rice, dried karausu flounder with soy sauce, etc. at our online store, which has a wide selection of products.
| Address | 2-5-1 Kawasaki, Obama City, Fukui 917-0081, Japan |
|---|---|
| Phone number | 0770-52-2900 |
| Business hours | 8:00am-12:00pm |
| Closed | Wednesdays Please confirm details in advance. |
| Reference site | Kigo Shoten |
The "sea" logo is the landmark｜Wakasa Obama Marukai Obama Main Store
Wakasa Obama Marukai is a store marked by the "sea" logo that offers a variety of products, including seasonal seafood, pickled fish, dried fish, fish paste, hishio, and canned goods. It sells dried sea bream, dried mackerel in soy sauce, and dried Wakasa flounder. In addition to the main store in Reinan, there is also a store in front of Tsuruga Station.
| Address | 9-21 Otemachi, Obama City, Fukui 917-0078 |
|---|---|
| Phone number | 0120-52-3744 |
| Business hours | 8:00-18:00 |
| Closed | Dec. 31 and Jan. 1 Please confirm details in advance. |
| Reference site | Wakasa Obama Marukai Obama Honten |
Dried fish that can be frozen and preserved is available at Tsuruga and Wakasa stores!
Dried fish, which is made from the umami of fresh fish landed in Wakasa Bay, can be purchased at stores in the Reinan area (Tsuruga and Wakasa). Be sure to try the fresh dried fish overnight or the famous dried fish in soy sauce. Dried fish brought home should be frozen to prolong its life. Please refer to the preservation and baking methods introduced in the article.
Selected as the nation's first "Premium" Japanese Heritage Site! Enjoy a variety of cultures
In July 2024, Obama City and Wakasa Town, centered on the Saba Road, were selected by the Agency for Cultural Affairs as the first Japanese Heritage site in Japan to be designated as a Special Priority Support Area (Japanese Heritage Premium).
Blessed with a rich harvest from the sea and mountains, Wakasa has supported the food culture of the Imperial Court since ancient times, and for more than 1,500 years, the road that brought seafood from Wakasa to Kyoto has been called "Saba Kaido," or mackerel road, and has a history of traffic of various cultures. Along the Saba Kaido, which connects Wakasa and Kyoto, there are Kumagawa-juku, shrines, temples, buildings, festivals, and other cultural assets, so be sure to take the time to visit Tsuruga and Wakasa.
The information is current as of November 2024. Information is subject to change without notice.