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Unagi (ウナギ) is the Japanese word for freshwater eel, particularly the Japanese eel, Anguilla japonica (日本鰻, nihon unagi). [1] Unagi is a common ingredient in Japanese cooking, often as kabayaki .
Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item [1] [2] [3] [5] Oshi sushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi"), is formed by molding the rice and toppings in a rectangular box, then slicing into blocks.
The Japanese eel (Anguilla japonica; nihon unagi (日本鰻) [2]) is a species of anguillid eel found in Japan, Korea, Taiwan, China, and Vietnam, [3] as well as the northern Philippines. Like all the eels of the genus Anguilla and the family Anguillidae, it is catadromous, meaning it spawns in the sea but lives parts of its life in freshwater.
Nigiri from Love Makoto. Love Makoto/Yelp. What to order: Spicy tuna, shrimp tempura. ... I 100% recommend the unagi/caviar add-on for those who are fans. Pairings offered, too (we passed). ...
Most nigiri sushi will have completely raw toppings, called neta. [ 111 ] Other seafoods such as squid ( ika ), eel ( anago and unagi ), pike conger ( hamo ), octopus ( tako ), shrimp ( ebi and amaebi ), clam ( mirugai , aoyagi and akagai ), fish roe ( ikura , masago , kazunoko and tobiko ), sea urchin ( uni ), crab ( kani ), and various kinds ...
Unagi (鰻, うなぎ), including kabayaki (蒲焼): grilled and flavored eel; Yakiniku ("grilled meat" 焼肉) may refer to several things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper are usually grilled together. Grilled ingredients are dipped in a sauce known as tare before being eaten.
The word “onigiri” became part of the Oxford English Dictionary this year, proof that the humble sticky-rice ball and mainstay of Japanese food has entered the global lexicon. The rice balls ...
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.