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Kusaya
is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming. Taste Though the smell of kusaya is strong, its taste is quite mellow. Kusaya is often eaten with Japanese sake or shōchū, particularly a local drink called ''Shima Jiman'' (literally ''island pride''). The brine used to make kusaya, which includes many vitamins and organic acids such as acetic acid, propionic acid and amino acids, contributes much nutritional value to the resulting dried fish. History Kusaya originated in the Izu Islands, probably on Niijima, where, during the Edo period The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was character ... people used to earn a living through salt making. Villagers paid taxes ... [...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] |
Niijima Kusaya
is a volcanic Japanese island administered by the Tokyo Metropolitan Government. It is one of the Izu Seven Islands group of the seven northern islands of the Izu archipelago, and is located approximately south of Tōkyō and south of Shimoda Shizuoka Prefecture. The island is the larger inhabited component of the village of Niijima Village, Ōshima Subprefecture of Tokyo Metropolis, which also contains the neighboring island of Shikine-jima and the smaller, uninhabited Jinai-tō. Nii-jima is also within the boundaries of the Fuji-Hakone-Izu National Park. On the southern tip of Nii-jima, there was formerly a launch site for experimental and sounding rockets. Geography Nii-jima is unusual amongst the Izu Islands in that it has an elongated shape. Measuring approximately long by wide, it has a land area of 23.87 km2. The island is made of eight rhyolitic lava domes in two groups at the northern and southern ends of the island, separated by a low, flat isthmus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niijima
is a volcano, volcanic Islands of Japan, Japanese island administered by the Tokyo Metropolitan Government. It is one of the Izu Seven Islands group of the seven northern islands of the Izu Islands, Izu archipelago, and is located approximately south of Tōkyō and south of Shimoda, Shizuoka, Shimoda Shizuoka Prefecture. The island is the larger inhabited component of the village of Niijima, Tokyo, Niijima Village, Ōshima Subprefecture (Tokyo), Ōshima Subprefecture of Tokyo Metropolis, which also contains the neighboring island of Shikine-jima and the smaller, uninhabited Jinai-tō. Nii-jima is also within the boundaries of the Fuji-Hakone-Izu National Park. On the southern tip of Nii-jima, there was formerly a launch site for experimental and sounding rockets. Geography Nii-jima is unusual amongst the Izu Islands in that it has an elongated shape. Measuring approximately long by wide, it has a land area of 23.87 km2. The island is made of eight Rhyolite, rhyolitic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surströmming
Surströmming (; ) is lightly salted fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. Surströmming or fermented herring should not be confused with the common dish fried herring or typically preserved pickled herring. Known as in Swedish, the Baltic herring is smaller than the Atlantic herring, found in the North Sea. Traditionally, is defined as herring fished in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for surströmming are caught just prior to spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish a characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean '' hongeohoe' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Propionic Acid
Propionic acid (, from the Greek words πρῶτος : ''prōtos'', meaning "first", and πίων : ''píōn'', meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates or propanoates. History Propionic acid was first described in 1844 by Johann Gottlieb, who found it among the degradation products of sugar. Over the next few years, other chemists produced propionic acid by different means, none of them realizing they were producing the same substance. In 1847, French chemist Jean-Baptiste Dumas established all the acids to be the same compound, which he called propionic acid, from the Greek words πρῶτος (prōtos), meaning ''first'', and πίων (piōn), meaning ''fat'', because it is the smallest H(CH2)''n''COOH acid that exhib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Fish
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying (food), Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food."Historical Origins of Food Preservation." Accessed June 2011. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen food, frozen and then the water is removed by sublimation (chemistry), sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. Fish are Food preservation, preserved through such traditio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sakana
In Japan, it is customary to serve alcoholic drinks with snacks called , , or . These are usually quite salty and served in relatively small portions. Sakana are usually more substantial than tapas, although they are not considered a meal since they are not accompanied by rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. Sakana are served in drinking establishments known as izakaya. When first seated in an izakaya, an ''otoshi'' (お通し) or appetizer is placed on the table before any drinks are ordered. This ''otoshi'' is covered in the otoshi fee or seating charge on the bill. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common to ... [...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 the scie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mackerel Scad
The mackerel scad (''Decapterus macarellus''), or speedo, is a species of fish of the family, Carangidae. While mackerel scad can be considered gamefish, they are usually used as bait. They are popular for consumption in Hawai'i, the Philippines and the U.A.E. In Hawai'i, mackerel scad are called ʻopelu. In the Philippines they are called galunggong. Description The largest mackerel scad recorded was 46 cm long.Jiménez Prado, P. & P. Béarez, 2004. Peces Marinos del Ecuador continental. Tomo 2: Guía de Especies / Marine fishes of continental Ecuador. Volume 2: Species Guide. SIMBIOE/NAZCA/IFEA Their elongated bodies look somewhat circular when viewed head on. They are distinguishable by a small, detached fin, located between the dorsal and caudal fins. Mackerel scad have 9 spines and 31–36 rays on their dorsal fins, while there are seven spines and 27–30 rays on their anal fins. The mackerel scad's fins are black metallic to blue-green and its belly is white. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edo Period
The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characterized by economic growth, strict social order, isolationist foreign policies, a stable population, perpetual peace, and popular enjoyment of arts and culture. The period derives its name from Edo (now Tokyo), where on March 24, 1603, the shogunate was officially established by Tokugawa Ieyasu. The period came to an end with the Meiji Restoration and the Boshin War, which restored imperial rule to Japan. Consolidation of the shogunate The Edo period or Tokugawa period is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's regional '' daimyo''. A revolution took place from the time of the Kamakura shogunate, which existed with the Tennō's court, to the Tok ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amino Acid
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha amino acids appear in the genetic code. Amino acids can be classified according to the locations of the core structural functional groups, as Alpha and beta carbon, alpha- , beta- , gamma- or delta- amino acids; other categories relate to Chemical polarity, polarity, ionization, and side chain group type (aliphatic, Open-chain compound, acyclic, aromatic, containing hydroxyl or sulfur, etc.). In the form of proteins, amino acid '' residues'' form the second-largest component (water being the largest) of human muscles and other tissues. Beyond their role as residues in proteins, amino acids participate in a number of processes such as neurotransmitter transport and biosynthesis. It is thought that they played a key role in enabling life ... [...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] |
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