Japanese dried ohba anchovies: help!

A Chinese friend recently gave me a one-pound bag of these suckers. While this was very thoughtful of her as a follow-up to a general discussion on anchovies, I am mystified about what to do with them and am too embarrassed to ask her. They are in a still-unopened clear plastic bag, so I can see that they are the whole fish -- heads, tails, and all.

There are a product of Japan without rehydrating instructions on the label, and I rather fear them. Please help me get over my anxiety by suggesting a plan for their consumption! Thank you in advance.


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