干物

素干し (suboshi)

whole wind dried fish

平子(まいわし)の素干し

生干し (namaboshi) （若干し）/一夜干し (ichiyaboshi)

half dried dish / fish salted and dried overnight

生干しカレイ

あじの一夜干し

丸干し (maruboshi)

whole dried fish

秋刀魚(さんま)丸干し

開き干し (hirakihoshi)

dried butterflied-fish

アジの開き干物

調味干し (choumihoshi)

fish marinated in seasoning and dried

味醂干し (mirinboshi)

fish sliced open, seasoned with mirin, soy sauce, etc. and dried in the sun

いわし味醂干し干物

寒風干し (kanpuuboshi)

drying in a salt breeze

鮭の寒風干し

塩干し (shioboshi)

salted dried fish

さば塩干し

焼き干し (yakiboshi)

fish broiled over charcoal

鮎の焼き干し

凍干し (kouhoshi)

freeze dry

煮干し (niboshi)

boiled and dried sardines

煮干しいわし