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Katsuobushi is in wood-like blocks.. The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off.The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on their size.
Kusaya (くさや) is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming. [1] Bottled kusaya from Niijima island
Pressed and fermented fish eaten in Burmese cuisine: Ngapi: Myanmar (Burma) a fermented paste made of either fish or shrimp, commonly used as a seasoning or sauce in Burmese cuisine: Ngari Manipur, India Ngari is a traditional fermented food of Manipur. It is prepared by fermenting smaller freshwater fishes with mustard oil and salt.
Funazushi is a typical type of nare-zushi, an ancient Japanese type of sushi. It is a local dish of Shiga Prefecture (formerly Ōmi Province ), where it has been made since ancient times using Lake Biwa 's nigorobuna ( Carassius auratus grandoculis ) and other fish as the main ingredients.
During the Muromachi period (1336–1573), the Japanese invented a style of sushi called namanare or namanari (生成、なまなれ、なまなり), which means "partially fermented". The fermentation period of namanare was shorter than that of the earlier narezushi , and the rice used for fermentation was also eaten with the fish.
Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.
Himono (干物): dried fish, often aji (Japanese jack mackerel, 鯵). Traditionally served for breakfast with rice, miso soup and pickles. Hiyayakko (冷奴): chilled tofu with garnish; Nattō (納豆): fermented soybeans, stringy like melted cheese, infamous for its strong smell and slippery texture. Often eaten for breakfast.
During the Muromachi period (1336–1573), the Japanese invented a style of sushi called namanare or namanari (生成、なまなれ、なまなり), which means "partially fermented". The fermentation period of namanare was shorter than that of the earlier narezushi , and the rice used for fermentation was also eaten with the fish.