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Chikuwa
is a Japanese fishcake product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa ("bamboo ring") comes from the shape when it is sliced. Variants of surimi products such as kamaboko and satsuma age are popular. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept. As it is cheap and a relatively low-fat source of protein, chikuwa is popular as a snack. Chikuwa should not be confused with '' chikuwabu'', which is an altogether different food product. Composition Choice of fish The white fish used to make surimi (Japanese: 擂り 身, literally "ground meat") include: * Alaska pollock ('' Theragra chalcogramma'') * Various shark species ('' Selachimorpha'') * Various flying fish species (''Exocoetidae'') * Okhotsk a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chikuwabu
is a wheat-based Japanese food item that is frequently eaten as an ingredient in '' oden''. Similar to the process used to make udon, dough is made by kneading flour with salt and water and then formed into a thick cylindrical shape with a hollow tube through its center and steamed. It is particularly popular as an ingredient in Tokyo, but it can generally be found across Japan in supermarkets and specialty stores. Amongst non-Japanese, ''Chikuwabu'' is sometimes confused with the fish-based ''chikuwa'', as they are similar in shape and name and are both common ingredients in ''oden''. Unlike ''chikuwa'', ''chikuwabu'' is rarely eaten on its own. See also * Hanpen, another ''oden'' ingredient * Konyaku Konjac (or konjak, ) is a common name of the East and Southeast Asian plant ''Amorphophallus konjac'' (syn. ''A. rivieri''), which has an edible corm (bulbo-tuber). It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, sn ..., another ''oden'' ingredien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishcake
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication '' Book of Household Management'', her recipe for fishcakes calls for "leftover fish" and "cold potatoes". More modern recipes have added to the dish, suggesting ingredients such as smoked salmo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nemipterus Virgatus
''Nemipterus virgatus'', the golden threadfin bream, is a species of threadfin bream native to the western Pacific, from southern Japan south to northwest Australia including the Arafura Sea. It inhabits areas with mud or sand substrates and the young can be found at depths from while the adults can be found down to . This species can reach a length of , though most are only around . It is one of the most important species of commercial fisheries in the East China Sea and northern South China Sea. See also *Chikuwa is a Japanese fishcake product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chiku ... References virgatus Fish described in 1782 Taxa named by Martinus Houttuyn {{Perciformes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kamaboko
is a type of cured , a processed seafood product common in Japanese cuisine. is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of , named after the well-known tidal whirlpool near the Japanese city of Naruto. There is no precise English translation for . Rough equivalents are ''fish paste'', '' fish loaf'', '' fish cake'', and ''fish sausage''. , chef and author, recommends using the Japanese name in English, similar to English usage of the word ''sushi''. The Ashkenazi Jewish dish gefilte fish has some similarity.Mouritsen, Ole (2017). ''Mouthfeel: How Texture Makes Taste''. Columbia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surimi
is a paste made from fish or other meat. The term can also refer to a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel or shellfish. The most common surimi product in the Western market is imitation crab meat. Such a product often is sold as ''krab,'' ''imitation crab'' and ''mock crab'' in the United States, and as ''seafood sticks'', ''crab sticks'', ''fish sticks'', ''seafood highlighter'' or ''seafood extender'' in Commonwealth nations. In Britain, the product is sometimes known as ''seafood sticks'' to avoid breaking Trading Standards rules on false advertising. History Fish pastes have been a popular food in East Asia. In China, the food is used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as " Geng" (羹) common in Fujian cuisine. In Japan, the earliest surimi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satsuma Age
is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan. The paste is made from fish and seasoned with salt, sugar, and other spices and molded into several shapes. It is made not only from ground fish but can include wood ear, beni shōga, onion, Welsh onion and other vegetables, squid, octopus, shrimp and other sea foods, and some spices. In fishing villages, it is made from local fishes, for example sardines, shark, bonito or mackerel. it is often made by mixing two or more kinds of fish. People eat Satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or nimono (stewed dishes). Composition Commonly Satsuma-age used cod as a filling; however, as cod stocks have been depleted other varieties of white fish a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flying Fish
The Exocoetidae are a family of marine fish in the order Beloniformes class Actinopterygii, known colloquially as flying fish or flying cod. About 64 species are grouped in seven to nine genera. While they cannot fly in the same way a bird does, flying fish can make powerful, self-propelled leaps out of the water where their long wing-like fins enable gliding for considerable distances above the water's surface. The main reason for this behavior is thought to be to escape from underwater predators, which include swordfish, mackerel, tuna, and marlin, among others, though their periods of flight expose them to attack by avian predators such as frigate birds. Barbados is known as "the land of the flying fish", and the fish is one of the national symbols of the country. The Exocet missile is named after them, as variants are launched from underwater, and take a low trajectory, skimming the surface, before striking their targets. Etymology The term Exocoetidae is both t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Exocoetidae
The Exocoetidae are a family of marine fish in the order Beloniformes class Actinopterygii, known colloquially as flying fish or flying cod. About 64 species are grouped in seven to nine genera. While they cannot fly in the same way a bird does, flying fish can make powerful, self-propelled leaps out of the water where their long wing-like fins enable gliding for considerable distances above the water's surface. The main reason for this behavior is thought to be to escape from underwater predators, which include swordfish, mackerel, tuna, and marlin, among others, though their periods of flight expose them to attack by avian predators such as frigate birds. Barbados is known as "the land of the flying fish", and the fish is one of the national symbols of the country. The Exocet missile is named after them, as variants are launched from underwater, and take a low trajectory, skimming the surface, before striking their targets. Etymology The term Exocoetidae is both ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pleurogrammus Azonus
The Okhotsk atka mackerel (''Pleurogrammus azonus''), also known as the Arabesque greenling, is a mackerel-like species in the family Hexagrammidae. It is commonly known as hokke in Japan and imyeonsu in Korean. The primary population of the fish is found off the Sea of Okhotsk. According to legend, it was discovered by Nichiji. Distribution and habitat The Okhotsk atka mackerel is found in the northwest Pacific Ocean occurring in Primorskii Krai in Russia, the Sea of Okhotsk east to the Kuril Islands south to Ibaraki Prefecture and Tsushima in Japan and the Yellow Sea. It is an oceanodromous, demersal fish found at depths from the surface to . Taxonomy The Okhotsk atka mackerel was first formally described in 1913 by the American ichthyologists David Starr Jordan and Charles William Metz with its type locality given as Nampo in North Korea. This species is occasionally considered synonymous with the Atka mackerel, ''P. monopterygius'' (Nelson 1994). However, it is probabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no conse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shark
Sharks are a group of elasmobranch fish characterized by a cartilaginous skeleton, five to seven gill slits on the sides of the head, and pectoral fins that are not fused to the head. Modern sharks are classified within the clade Selachimorpha (or Selachii) and are the sister group to the rays. However, the term "shark" has also been used to refer to all extinct members of Chondrichthyes with a shark-like morphology, such as hybodonts and xenacanths. The oldest modern sharks are known from the Early Jurassic. They range in size from the small dwarf lanternshark (''Etmopterus perryi''), a deep sea species that is only in length, to the whale shark (''Rhincodon typus''), the largest fish in the world, which reaches approximately in length. Sharks are found in all seas and are common to depths up to . They generally do not live in freshwater, although there are a few known exceptions, such as the bull shark and the river shark, which can be found in both seawater ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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