fish salted and dried overnight
A traditional Japanese preservation method where fish is salted and left to dry for one night, resulting in concentrated umami and a firm texture. Often grilled before eating.
This morning I grilled and ate the overnight-dried fish I bought at the market.
Overnight-dried fish is moister and softer than regular dried fish.
Standard kanji spelling with okurigana.
Abbreviated spelling without okurigana, also seen in product names and menus.
Compound of 一夜 (one night) and 干し (drying), from the verb 干す (to dry).