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Shiokara
, is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. ''Shiokara'' is sold in glass or plastic containers. The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture. One of the best-known '' chinmi'' ("rare tastes"), it is quite strong and is considered something of an acquired taste even for the native Japanese palate. It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration. It continued to be eaten as a condiment for rice and in bars. One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straight whisky. Some bars in Japan specialize in ''shiokara''. Some types of ''shiokara'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shiokara 001
, is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. ''Shiokara'' is sold in glass or plastic containers. The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture. One of the best-known '' chinmi'' ("rare tastes"), it is quite strong and is considered something of an acquired taste even for the native Japanese palate. It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration. It continued to be eaten as a condiment for rice and in bars. One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straight whisky. Some bars in Japan specialize in ''shiokara''. Some types of ''shiokara'' * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeotgal
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid pieces to clear, broth-like liquid. Solid ''jeotgal'' are usually eaten as ''banchan'' (side dishes). Liquid ''jeotgal'', called ''aekjeot'' () or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews ('' guk'', '' jijimi'', '' jjigae''). As a condiment, jeotgal with smaller bits of solid ingredients such as '' saeu-jeot'' (shrimp ''jeotgal'') is commonly served as a dipping sauce with pork dishes ('' bossam'', ''jokbal'', '' samgyeopsal''), ''sundae'' (Korean sausage), ''hoe'' (raw fish), and a number of soups and stews. History Fermented foods were widely available in Three Kingdoms of Korea, as '' Sānguózhì'', a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. __TOC_ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bekasang
Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago. The main component of this food is the stomach of fish that is fermented just like shrimp pasteLee CH, Steinkraus KH, Reilly PJA. 1993. ''Fish Fermentation Technology''. Tokyo: United Nations University. One manner of preparation uses salt and is fermented for about a month. Another way from Ternate, uses only the stomachs of tuna. There, it is customary to eat with Sago, garnished with lemon and bird's eye chili. See also * Dayok, a similar Filipino preparation *Shiokara , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, ..., a similar Japanese preparation References Indonesian cuisine Fermented foods {{Indonesia-cuisine-stub Fermented fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dayok
Dayok is a Philippine condiment originating from the islands of Visayas and Mindanao in the Philippines. It is made from fish entrails (usually from yellowfin tuna), excluding the heart and the bile sac. It is fermented with salt, and sometimes rice wine (pangasi) and various herbs. It has a sharp umami and salty flavor very similar to patis (fish sauce) and bagoong. They are sold in sealed glass bottles. See also *Bekasang, a similar Indonesian preparation *Shiokara, a similar Japanese preparation *Bagoong *Shrimp paste *Fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, La ... References Fermented fish Fish sauces Philippine condiments {{Philippines-cuisine-stub ... [...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] |
Anchovies As Food
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable, with more slender fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish '' boquerones en vinagre'', are milder, and the flesh retains a white color. For domestic use, anchovy fillets are sometimes packed in oil or salt in small tins or jars, someti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shutō (seafood)
is a specialty ''shiokara'' of Odawara,_Kanagawa, Odawara, Kanagawa Prefecture, in Japan.New York Magazine -Vol. 22, No. 37 - Magazine 18 Sep 1989 - Page 62 "Fiercely fragrant shuto — bonito liver pickled in sake." It is made by pickling the entrails of bonito (''katsuo''), fermenting them for more than six months, then chopping them up and sometimes adding a mixture of ''sake'', honey, and ''mirin'' to them. There is also a tuna (''maguro'') type that has a milder character. The name of the dish means "sake thief" and is derived from the fact that it is a good side dish for ''sake''. There are variations of shuto, such as hot pepper, green onions and others. The combination of the ''shutō'' and Japanese ''sake'' creates a wonderful culinary match. Although this dish is quite salty, the sake and honey add a depth to the flavor that may take several samplings to fully appreciate. As a result of the saltiness, a favored method for savoring this dish is to savor a small bite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayu Sweetfish
The ayu sweetfish (''Plecoglossus altivelis''), or sweetfish, is a species of fish. It is the only species in the genus ''Plecoglossus'' and family Plecoglossidae. It is a relative of the smelts and other fish in the order Osmeriformes. Native to East Asia, it is distributed in the northwestern Pacific Ocean along the coast of Hokkaidō in Japan southward to the Korean Peninsula, China, Hong Kong and northern Vietnam. It is amphidromous, moving between coastal marine waters and freshwater lakes and rivers. A few landlocked populations also exist in lakes in Japan such as Biwa. Original wild populations in Taiwan became extinct in 1968 due to pollution and present extent populations were reintroduced from Japan in the 1990s. The name "sweetfish" was inspired by the sweetness of its flesh. In reference to its typical one-year lifespan, it is also written as ("year-fish"). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chum Salmon
The chum salmon (''Oncorhynchus keta''), also known as dog salmon or keta salmon, is a species of anadromous salmonid fish from the genus '' Oncorhynchus'' (Pacific salmon) native to the coastal rivers of the North Pacific and the Beringian Arctic, and is often marketed under the trade name silverbrite salmon in North America. The English name "chum salmon" comes from the Chinook Jargon term ''tzum'', meaning "spotted" or "marked"; while ''keta'' in the scientific name comes from Russian, which in turn comes from the Evenki language of Eastern Siberia. In Japan, chum salmon is also known as the , or simply , while historically it was known in ''kun'yomi'' as up until the Meiji period. In Greater China, it is known academically as the " hook-snout salmon" ( zh, 钩吻鲑), but is more often called the ''damaha'' fish (), which is borrowed from ''dawa ịmaχa'', the Nanai name of the fish used by the Hezhe minority in northern Northeast China. Description The bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mefun
is a local delicacy from Hokkaidō, Japan. It consists of the kidney of chum salmon The chum salmon (''Oncorhynchus keta''), also known as dog salmon or keta salmon, is a species of anadromous salmonid fish from the genus '' Oncorhynchus'' (Pacific salmon) native to the coastal rivers of the North Pacific and the Beringian ... pickled in a salt solution until a dark brownish black. It is often served with alcohol or as a side dish. References Japanese seafood Hokkaido {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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