"Aji" is "horse mackerel" in Japanese. Soaking in brine and drying in the sun is known as the "Himono" preparation method. This is very old method and part of Japanese traditional food culture. It is savory and has lots of flavor.I bought "aji no himono" at Mitsuwa market place, 2 for $4. I don't have a grille so I used a fry pan this time. Spray oil on the pan. Cook both sides for about 5 minutes, open side first. I ate with daikon oroshi (shredded daikon) with soy sauce. That was pretty good :)
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