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It is known as shiyu (鰤魚) in China, bang'eo (방어) in Korea, and buri or hamachi in Japan. Although it is frequently listed on menus as "yellowtail tuna", it is a fish of an entirely different family, the Carangidae, rather than the family Scombridae that includes tunas , mackerels , and bonitos .
A kusarigama (Japanese: 鎖鎌, lit. "chain-sickle") is a traditional Japanese weapon that consists of a kama (the Japanese equivalent of a sickle or billhook) on a kusari-fundo – a type of metal chain (kusari) with a heavy iron weight (fundo) at the end. The kusarigama is said to have been developed during the Muromachi period.
A yellowtail may be any of several different species of fish.Most commonly the yellowtail amberjack Seriola lalandi is meant. In the context of sushi, yellowtail usually refers to the Japanese amberjack, Seriola quinqueradiata.
The story features Hamachi, a boy fascinated by the Japanese monsters called yokai. When one of these monsters steals his grandmother's soul, he travels into their world to retrieve it. The first volume was published on November 18, 2008, [1] and as of November 24, 2009, two volumes were released. [2]
Hamachi may refer to: Hamachi (fish), a Japanese amberjack or buri /yellowtail commonly used in sushi; Hamachi (software), a virtual private network (VPN) application; Hamachi, an uncommon Japanese family name written as 濱地 or 浜地; Hamachi, a fictional character in the manga Yōkaiden
Robatayaki Robataya Ginmasa Shinjuku Nomura Building. In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"), often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food are cooked at varying speeds over hot charcoal.
When drinking at home sakana can be more modest. A bachelor or someone living alone might open a can of mackerel (sanma or saury) in miso or soy sauce or simply use a pre-packaged form of sakana like pickles or Japanese potato salad bought at a supermarket or convenience store.
The specific term for a kama used in the Japanese tea ceremony is chagama (茶釜, "tea kettle"). Kama are made of cast iron or copper and are used to heat the water used to make tea. The ro (sunken hearth) is used during autumn and winter when it is cold. In the Tatami flooring of the tea rooming a hole is created to put the kama in, over the ...