塩干物(しおひもの)

しおひもの
noun
salted dried fish; salt-preserved dried seafood
food
1. salted dried fish; salt-preserved dried seafood
Seafood that has been preserved by salting and then drying. A traditional Japanese food preservation method that produces ingredients with concentrated flavor, commonly used in everyday cooking.
塩干物(しおひもの)を焼(や)いて食(た)べる。
I grill salted dried fish and eat it.
この店(みせ)は塩干物(しおひもの)の品揃(しなぞろ)えが豊富(ほうふ)だ。
This shop has a wide selection of salted dried seafood.
日本(にほん)の沿岸部(えんがんぶ)では、昔(むかし)から塩干物(しおひもの)が保存食(ほぞんしょく)として重宝(ちょうほう)されてきた。
In Japan's coastal areas, salted dried seafood has long been valued as a preserved food.

Composed of 塩(しお) (salt), 干(ひ) (dried), and 物(もの) (thing). A category of preserved seafood products that includes items like 干物(ひもの) (dried fish) that have been additionally salted. Common examples include salted and dried horse mackerel, sardines, and squid.

Common collocations

Similar words

  • 干物(ひもの): dried fish — may or may not be salted; the broader category
  • 塩鮭(しおざけ): salted salmon — a specific type of salted fish
  • 燻製(くんせい): smoked food — preserved by smoking rather than salt-drying

Related Words

Compare: 燻製(くんせい) (smoked food)
general
Added 2026.5.5 1:18 · Revised 2026.9.2 13:02
26500/26758_shiohimono