Ad
related to: fermented japanese fish crossword puzzle clue housing for pigeons and cats
Search results
Results From The WOW.Com Content Network
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 is often eaten with Japanese sake or shōchū, particularly a local drink called Shima Jiman (literally island pride). The brine used to make kusaya, which includes many vitamins and organic acids such as acetic acid , propionic acid and amino acids , contributes much nutritional value to the resulting dried fish.
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.
Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage. [1] Shizuo Tsuji , chef and author, recommends using the Japanese name in English, [1] similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide.
' salty-spicy ', [1] is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. [2] The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month.
The Japanese name nigorobuna (ニゴロブナ) has been ascribed various etymologies. One has it that it earned the name ni-gorō-buna (Japanese: 似五郎鮒) meaning "gorō-buna's look-alike", because once it attains sizes of approximately 1.2–1.3 shaku (≈feet), it begins to look confusingly similar to the gengorō-buna (源五郎鮒) (C. cuvieri, the wild form of the Japanese crucian ...
Karashi is often served with fish tempura dishes, with tonkatsu, oden, nattō, and gyōza. [6] It is almost always served with karashinasu, pickled japanese eggplant (茄子). Depending on the meal, karashi may be the only condiment served, or it may be served alongside wasabi.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more