dried stretched abalone flesh
A traditional Japanese food made by thinly slicing abalone, stretching it, and drying it. Often used in celebratory dishes or as a decorative element in osechi cuisine.
There was dried stretched abalone in the osechi dishes.
Compound of 鮑 (awabi, 'abalone') and 熨斗 (noshi, originally 'stretched abalone', now also a decorative paper strip). The word refers to the traditional preparation method.