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.
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.
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.
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.
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 ...
Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden. [5] [6] More recent examples include garum, a fermented fish sauce made by the ancient Greeks and Romans, and Worcestershire sauce, which also contains fermented ...
' 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.
Taking this one stage further, the clue word can hint at the word or words to be abbreviated rather than giving the word itself. For example: "About" for C or CA (for "circa"), or RE. "Say" for EG, used to mean "for example". More obscure clue words of this variety include: "Model" for T, referring to the Model T.