Toshimitsu and Sanae Kushibiki are two of only a small number of producers who make dried sardines and anchovies the old-fashioned way, eschewing electric ovens to first sun-dry and then grill the fish over a charcoal fire. The full process is, of course, much more involved than just those steps, and the couple perform it all by hand, bagging thousands of the tiny fish each day from late summer to early December.
When done right, the Kushibikis tell us, the dried product will keep for several years. The method, known as yakiboshi, differs from the more common niboshi, by which the fish are first simmered before they are dried.“It yields a very rich stock,” they say. “Some customers report getting five times more dashi from fish cured this way. And yakiboshi makes a great snack, too—try it with mayonnaise!”
◎Wakinosawamura Fishermen’s Cooperative
Wakinosawa Honson, Mutsu-shi, Aomori
（The Cuisine Magazine /February 2019）