Namaribushi (raw dried fish) - Namaribushi

Japanese: なまりぶし(生節) - なまりぶし

A semi-finished product made from dried bonito, made by boiling and drying dried bonito. As stated in Boukaen Manroku (1809), the word is thought to be derived from namaboshibushi. In the Kansai region, it is called namabushi. It can be simmered or simply shredded and added to cucumber paste. It is not dried sufficiently, so it contains a lot of moisture and cannot be stored for long periods. Dried bonito [Hashimoto Toshiko]

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

鰹（かつお）節の半製品で，節どりしたカツオを煮て火力乾燥させたもの。《卯花園漫録（ぼうかえんまんろく）》(1809)がいうように〈生干し節〉の転じた語と思われる。関西では〈なま節〉と呼ぶ。煮つけにしたり，そのままほぐしてキュウリもみに加えたりする。乾燥が十分でないので水分が多く，長期間の保存はできない。鰹節【橋本寿子】

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