Effect of blanching and/or $CaCl_2$ addition on the quality characteristics of Oiji prepared by dry salting method, which has been used for industry, was investigated. Control$(15\%;salt),;CAO(15\%;salt;+;0.04\%;CaCl_2)$ and BCO $(15\%;salt;+;0.04\%;CaCl_2+blanching;at;60^{circ}C;for;20;min)$ for 165 days. Acidity was lower, but pH was higher in BCO than in the control or CAO. During the whole period of storage, greenness(-a) of BCO was maintained in Hunter color system, compared with the other groups. The numbers of total microbes, lactic acid bacteria and yeast were the lowest in BCO, while the highest in control. Moreover, texture profile analysis exhibited that fracturability and hardness maintained the highest in BCO during storage, compared with the other groups. Based on these results, combination of blanching and $CaCl_2$ addition is favorable to extend the shelf life and to maintain the good quality.