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The fugu (河豚; 鰒; フグ) in Japanese, bogeo (복어; -魚) or bok (복) in Korean, and hétún (河豚; 河魨) in Standard Modern Chinese [a] is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish. Fugu possesses a potentially fatal poison ...
Takifugu, also known by the Japanese name fugu (河豚, lit. "river pig"), is a genus of pufferfish with 25 species, most of which are native to salt and brackish waters of the northwest Pacific, but a few species are found in freshwater in Asia or more widely in the Indo-Pacific region.
Takifugu rubripes, commonly known as the Japanese puffer, Japanese pufferfish, Tiger puffer, or torafugu (Japanese: 虎河豚), is a pufferfish in the genus Takifugu. It is distinguished by a very small genome that has been fully sequenced because of its use as a model species and is in widespread use as a reference in genomics.
The furtive bidding, a relic of a time when fish traders wore kimonos whose sleeves obscured their hands as they signaled their bids, is part of the insular world of Japanese pufferfish, or fugu ...
The grass puffer (Takifugu niphobles), or Kusa-fugu (Japanese: 草河豚), is a species of fish in the pufferfish family (Tetraodontidae). This common to abundant species is found in the northwest Pacific Ocean in China (including Hong Kong and Taiwan ), Japan , Korea , the Philippines and Vietnam . [ 1 ]
Japanese instant noodle giant Nissin Foods released the new pufferfish flavor on Monday, expanding its massive lineup. The noodles sell for a recommended price of 298 yen ($1.90).
Takifugu snyderi, [1] known as shōsai-fugu in Japanese, is a species of pufferfish in the family Tetraodontidae. It is a marine species native to Japan , the Yellow Sea , and the South China Sea .
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.