|
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 wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Satsumaage
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 wh ... [...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 wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surimi
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, 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 Crab stick, 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 of Nations, 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 ... [...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] |
Surimi
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, 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 Crab stick, 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 of Nations, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haddock
The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus ''Melanogrammus''. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie. Description The haddock has the elongated, tapering body shape typical of members of the cod family. It has a relatively small mouth which does not extend to below the eye; with the lower profile of the face being straight and the upper profile slightly rounded, this gives its snout a characteristic wedge-shaped profile. The upper jaw projects beyond the lower more so than in the Atlantic cod. There is a rather small barbel on the chin. There are three dorsal fins, the first being triangular in shape and these dorsal fins have 14 to 17 fin rays in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sara Udon
Sara udon in Nagasaki.jpg, Served with thick noodles in Nagasaki 餃子の王将 皿うどん (4580922222).jpg, ''sara-udon''( Gyoza no Ohsho) リンガーハット (51281316427).jpg, Ringer Hut , literally "plate noodles" is a dish native to Nagasaki prefecture, Japan.『ちゃんぽんと長崎華僑』、P101 Consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc. There are two main varieties of noodles, thinner crispy noodles fried in oil (called pari pari, bari bari, or bari men); as a result this variation is reminiscent of Cantonese-style Chow Mein. Another variation uses thicker Chinese noodles (called chanpon noodles). The style and thickness of noodles varies between restaurants. Many restaurants outside Nagasaki prefecture serve only thin noodles which has led to the common misconception that the dish is only ever served with thin noodles. If many people are eating togeth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nimono
is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in ''shiru'' stock & seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredient for a nimono is typically a vegetable, fish, seafood, or tofu, or some combination of these. The ''shiru'' stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored by mirin, sugar, salt, vinegar, miso, or other condiments. Types 235px, Boiled seaperch with ginger, soy sauce, mirin, sugar, sake, and water. * , also : fish, but sometimes vegetables, simmered in a mixture of miso and dashi * : beef and potato stew, flavoured with sweet soy * : fish poached in a broth of sweetened dashi, sometimes with miso, also referred to as . The dish first appears in cookbooks in the early 18th century * : chunks of pork ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cod As Food
This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock, and whiting, regarded as food. Cod Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod can be easily turned into various other products, such as cod liver oil, omega pills, etc. Other cod-like fish Haddock Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, and, to a small extent, canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips. Fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whitefish (fisheries Term)
Whitefish or white fish is a fisheries term for several species of demersal fish with fins, particularly Atlantic cod (''Gadus morhua''), whiting (''Merluccius bilinearis''), haddock (''Melanogrammus aeglefinus''), hake (''Urophycis''), pollock (''Pollachius''), and others. Whitefish ( Coregonidae) is also the name of several species of Atlantic freshwater fish. Whitefish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live away from the seafloor. Whitefish do not have much oil in their tissue, and have flakier white or light-coloured flesh. Most of the oil found in their bodies is concentrated in the organs, e.g. cod liver oil. Whitefish can be divided into benthopelagic fish (round fish which live ''near'' the sea bed, such as cod and coley) and benthic fish (which live ''on'' the sea bed, such as flatfish like plaice). Whitefish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi ... [...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 consen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whiting (fish)
A number of Actinopterygiian fish have been given the common name whiting. Gadiformes (cod-like) * The fish originally known by the name "whiting" in English is ''Merlangius merlangus'', in the family Gadidae. This species inhabits the eastern Atlantic Ocean and the Mediterranean Sea, as well as the North Sea on the East Coast of Britain. In the United States, it is commonly known as the English whiting. * In Canada, it is used for the Alaska pollock, ''Theragra chalcogramma''. * In the Southern Ocean, it is used for the southern blue whiting. * In the US, the name whiting on its own is often used for various species of hake in the genus ''Merluccius''. Sciaenidae * Species ''Menticirrhus americanus'' (also known as the Carolina whiting, king whiting, sea mullet, southern kingcroaker, and southern kingfish) found along the Atlantic and Gulf Coasts of the United States. Smelt-whitings * In Australia, India, and throughout the Indo-Pacific, the name whiting is used for fish in the fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
