in the cities dried and salted fish prevailed and the traditional 
Japanese cuisine rested upon these products and fresh fish. 
/ 
Drying included several different techniques: plain drying, 
boiling and drying, and the steaming and drying of fish meat ("fushi"). 
Some of the dried fish was flavored before being marketed. These 
drying methods were used for numerous species including sardines, cod, 
mackerel, tuna and bonito, cuttlefish and abalone and other shellfish. 
The Japanese production of salted fish is classified as "salt- 
cured" and as "salted and dried." Salting-curing was used for salmon, 
trout, sardines, cod, yellowtail, mackerel and other species. A com¬ 
bination of salting and drying was also in common use, especially for 
sardines, mackerel and cod. 
Smoking of fish was less common than drying and salting, but 
was locally important. In a district near Otaru, Hokkaido, for example, 
salmon was smoked in considerable quantities. 
These methods of processing were widespread throughout Japan — 
from Hokkaido to southernmost Kyushu. Most of the processing was done 
by those engaged in fishing whether large companies or individuals. 
In the Soviet waters, Nichiro Gyogyo K. K. salt cured salmon, but 
thousands of small fishermen who worked the coastal waters also salted 
and dried fish. The "factory" in some cases was no more than the beach 
where fish were laid out to dry; sun-diying was characteristic of the 
smaller fishing villages throughout Japan. 
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16-031 P15 X bu 
