干物 (kanbutsu) refers to dried fish or seafood, a traditional Japanese method of preserving food. This technique involves salting and air-drying fish, which enhances its flavor and extends its shelf life. Common types of干物 include sardines, mackerel, and squid, often enjoyed as a side dish or snack. In Japanese cuisine, 干物 is typically grilled or pan-fried before serving, bringing out its rich taste. It is often paired with rice and miso soup, making it a popular choice for breakfast or lunch. The practice of making 干物 dates back centuries, reflecting Japan's deep connection to the sea and its resources.