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Tobiko is a type of roe used in Japanese cuisine, especially in sushi. It has a natural red-orange color, a mild smoky or salty taste, and a crunchy texture. It can also be colored with other ingredients to change its appearance.
Learn about the various types, styles, wrappings, and seafood of sushi and sashimi, a Japanese cuisine of raw fish and rice. Find out the names, characteristics, and sources of different sushi and sashimi ingredients in English and Japanese.
Roe is the term for the internal or external egg masses of fish and some marine animals. It can be eaten cooked or raw, and is a source of omega-3 fatty acids and vitamin B12. Learn about different kinds of roe, such as salmon, sturgeon, shrimp, sea urchin, and caviar.
himono (non-salted dried fish) - some products are bone dry and stiff, incl. ei-hire (skate fins), surume (dried squid), but often refer to fish still supple and succulent. kamaboko, satsuma age, etc., comprise a class of food called nerimono, and are listed under surimi products. niboshi; shiokara of various kinds, made from the guts and other ...
Sashimi is a Japanese delicacy of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Learn about the meaning, history, types and cutting styles of sashimi, as well as the dangers of eating certain fish raw.
Kamaboko is a type of fish cake made from pureed white fish and various additives, steamed and sliced. It is a common ingredient in Japanese cuisine, especially at celebratory meals, and has different regional and international variations.
Unadon is a type of donburi, a bowl of rice topped with various ingredients. It consists of unagi, or eel, grilled in a sweetened soy sauce, and served with sanshō pepper. Learn about its history, variations, and popularity.
Donburi is a type of Japanese dish that consists of various ingredients simmered in a sauce and served over rice. Learn about the different varieties of donburi, such as gyūdon, unadon, katsudon, and more, and their regional and seasonal variations.