edori

Edori refers to a traditional Japanese method of preserving fish by salting and pressing it between wooden boards. This technique results in a firm, dry, and flavorful product that can be stored for extended periods. The process typically involves cleaning the fish, salting it generously, and then placing it in a specially designed wooden press. Weights are added to the press, squeezing out excess moisture and consolidating the fish's flesh. The duration of pressing varies depending on the type and size of the fish, as well as the desired level of preservation. Once pressed, the fish is often further dried, either naturally or through artificial means. Edori fish, once prepared, is known for its intense umami flavor and a texture that is less flaky than fresh fish. It is often used in Japanese cuisine, particularly in bento boxes and as an ingredient in various dishes where a concentrated fish flavor is desired. While less common today due to modern refrigeration and preservation methods, edori remains a significant part of Japanese culinary heritage.