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Tuvalu: ika mata; Wallis and Futuna: ika ota; New Caledonia: salade tahitienne, poisson cru; The dish is otherwise known as coconut fish in Nauru, kokoda in Fiji and Papua New Guinea, oka in Samoa, ika mata in the Cook Islands and New Zealand, oraora in Kiribati, and simply poisson cru on the French islands. [1]
Goma-ae (胡麻和え), sometimes also spelled Gomaae or Gomae is a Japanese side dish. It is made with vegetables and sesame dressing ( goma meaning sesame and ae meaning sauce in Japanese). One of the most common versions, often found at Japanese restaurants in the West, is served in the form of a spinach salad , mixed with sesame sake sauce ...
Yamaimo – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the suribachi. Also the tubercle (mukago) used whole. Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam.
Essentially, the salad consists of three main parts: the noodles, the vinegar-based sauce, and the garnish. Some recipes include chicken broth , lemon juice, or sesame oil for mixing in the broth. The variety of garnish ranges from shredded lettuce , scallions , sesame seeds , slivered char siu or ham to scrambled eggs .
There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as awasezu or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing. Rice vinegar can be mixed with salt and ...
Wafu dressing (和風ドレッシング, wafū doresshingu), literally “Japanese-style dressing”, is a vinaigrette-type salad dressing based on tosazu (a kind of Japanese vinegar), popular in Japan. [1] The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar, mirin, and vegetable oil.
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Moisten and soften the cut squid, and blend with other ingredients in a marinade made from sake, soy sauce, and mirin heated to boil and cooled off. Keep refrigerated, stirring several times per day. Ready to serve after about 3 days. Although use of carrots [11] is not universal, some dictionary references list carrot or [12] or daikon radish.