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1.Preserved grains

Japan’s representative grain is rice.
There are various ways to preserve rice and you can eat it over the course of the year as meals or as sweets.

Hoshii (dried boiled rice)

Rice is boiled once then dried.
If you add hot water it becomes like freshly cooked rice. This is what samurai troops and ninjas always carried.

Sōmen () are very thin—less than 1.3 mm in diameter—white Japanese noodles made of wheat flour. The noodles are usually served cold.

en.wikipedia.org

It’s a Japanese summer food that is still eaten today.

2. Preserved side dishes

Kouya Tofu (freeze-dried tofu)

www.flickr.com; photo by [puamelia]

This is tofu that was taken outside in the winter to freeze, then dried. It’s a convenient preserved food that can be both boiled or stir-fried. Since it’s made from soy beans, it’s a very healthy food full of protein.

Kiriboshi daikon

Daikon is cut into long strips then dried. After it’s been put in water it’s boiled or stir-fried. It’s convenient in the winter when there are no vegetables.

Umeboshi

Japanese plums are pickled in salt then dried in the sun. The sourness becomes addicting and there are many Japanese people who could eat many of these in one sitting.

Shiokara

www.flickr.com; photo by ayustety

This is made from pickling fish innards. Squid is also frequently used. It goes extremely well with Japanese liquor

Tsukudani

www.flickr.com; photo by [puamelia]

It’s usually small fish but sometimes they use grasshoppers too.
Its slightly salty flavor goes perfectly with rice.

3.Preserved sweets

Hoshigaki (dried persimmon)

Japan’s representative dried fruits is dried persimmon. The astringent fruit turns sweet after it’s dried.

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