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Kamaboko Nikki
is a type of cured , a processed seafood product common in Japanese cuisine. It was initially made in the year 1115. Production and uses 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''. has been made in Japan since the 14th century and is now available ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parapristipoma
''Parapristipoma'' is a genus of marine ray-finned fish, sweetlips belonging to the subfamily Plectorhinchinae of the family Haemulidae. The species within the genus are native to the eastern Atlantic Ocean and the western Pacific Ocean. Species The currently recognized species in this genus are: * '' Parapristipoma humile'' ( S. Bowdich, 1825) (Guinean grunt) * '' Parapristipoma macrops'' ( Pellegrin, 1912) * '' Parapristipoma octolineatum'' (Valenciennes Valenciennes (, also , , ; ; or ; ) is a communes of France, commune in the Nord (French department), Nord Departments of France, department, Hauts-de-France, France. It lies on the Scheldt () river. Although the city and region experienced ..., 1833) (African striped grunt) * '' Parapristipoma trilineatum'' ( Thunberg, 1793) (chicken grunt) References Plectorhinchinae {{Haemulidae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silurus Asotus
''Silurus asotus'', commonly called the Amur catfish, Japanese common catfish, Far Eastern catfish, and Chinese catfish, is a carnivorous catfish species belonging to the Siluridae family. It lives in widespread distribution in freshwater habitats across East Asia and has a high aquaculture. As a freshwater species, it can be found only in the catchments of rivers, ponds, and lakes located in China, Japan, the Korean Peninsula, Taiwan, the Russian Amur Basin and northern Vietnam. ''S. asotus'' features are characteristic of a huge silurid catfish, featuring a white stomach and sporadic white spots on its sides. Fish have one pair of mandibular barbels and one pair of maxillary barbels, which are longer than the head, in both immature and adulthood. The young of this species have an additional pair of mandibular barbels. This species may reach a maximum length of 130 cm, although its typical length is between 30 and 60 cm, and its maximum weight is 30–40 kg. Ta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and '' ćevapi''. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried ('' menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies such as shepherd's pie and '' böreks'', and also as stuffing. It may be cooked and served as a hash or loosemeat. It may be made into mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miyagi Prefecture
is a Prefectures of Japan, prefecture of Japan located in the Tōhoku region of Honshu. Miyagi Prefecture has a population of 2,265,724 (1 August 2023) and has a geographic area of . Miyagi Prefecture borders Iwate Prefecture to the north, Akita Prefecture to the northwest, Yamagata Prefecture to the west, and Fukushima Prefecture to the south. Sendai is the capital and largest city of Miyagi Prefecture, and the largest city in the Tōhoku region, with other major cities including Ishinomaki, Ōsaki, Miyagi, Ōsaki, and Tome, Miyagi, Tome. Miyagi Prefecture is located on Japan's eastern Pacific coast and bounded to the west by the Ōu Mountains, the longest mountain range in Japan, with 24% of its total land area being designated as List of national parks of Japan, Natural Parks. Miyagi Prefecture is home to Matsushima, Matsushima Islands, a group of islands ranked as one of the Three Views of Japan, near the town of Matsushima, Miyagi, Matsushima. History Miyagi Prefectur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jakoten
is made from small fish that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture. Jakoten has a long history, having been eaten since the Edo period. History According to the ''Jakoten Book'', jakoten was invented in 1614. Originally Date Hidemune made his craftsman make steamed fish pastes in 1615.Yasuhiro Oka, ''Jakoten Book'' (Matsuyama: Ehime Shinbunsha, 2007) The craftsmen made steamed pastes of Uwajima fish. Hidemune was a ''daimyō'' of Uwajima. He loved steamed fish pastes when he was in Sendai so he wanted to eat them in Ehime. Process Hotarujako, which are small white fish, are good for making jakoten. Hotarujako is the Japanese name for '' Acropoma japonicum'', a member of the bioluminescent fish family Acropomatidae, called glowbelly or lanternbelly in English. Hotarujako is also called haranbo in Uwajima. First, the heads, viscera and scales of the fish are removed. Then, the remaining parts are minced includi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
