Himono refers to dried mollusks and fish. The term kambutsu refers to dried wild plants, seaweed, kinoko mushrooms and other dried vegetables. Drying helps to preserve various seasonal foods for later use.
Various varieties of Himono include suboshi (fish left to dry naturally in the sun); niboshi (fish that is boiled then dried); shioboshi (fish, salted and dried); yakiboshi (fish, broiled and dried), and choomiboshi (dried fish seasoned with mirin-sweet sake-or soy sauce). Shioboshi is the most popular of these.
Shioboshi usually consists of dried sardines and a variety of mackerel that is broiled or grilled and eaten with soy sauce and grated giant radish.