My friends brought sun dried horse mackerels (aji no himono) from Ajiro, a fishing village in Atami in Shizuoka. Making good sun dried fish require good fish (of course), good salt, good water, beautiful sunlight, and a nice sea breeze. It seems like this fish had everything. The fish was soft and quite meaty, just opposite from the one we can get in a supermarket. I enjoyed this fish with miso soup and rice (and natto) for lunch. I used to think this is an old people's menu and I couldn't have any appetite, but these days I really enjoy this kind of very very Japanese dishes.