The expression noshi awabi originally referred to thinly sliced pieces of abalone, which were half-dried until they took on an amber tint, then flattened with a bamboo stick to be washed in water and dried, and treated by repeating these processes many times.
元来、熨斗鮑とはアワビの肉を薄く削ぎ、干して琥珀色の生乾きになったところで、竹筒で押して伸ばし、更に水洗いと乾燥、押し伸ばしを交互に何度も繰り返すことによって調製したものを指した。