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The masu salmon (Oncorhynchus masou), also known as masu (Japanese: マス, lit. 'salmon trout') or cherry trout (桜鱒, サクラマス, sakura masu) in Japan, [1] [2] is a species of salmonid belonging to the genus Oncorhynchus, found in the North Pacific along Northeast/East Asian coasts from the Russian Far East (Primorsky, Kamchatka Peninsula, Sakhalin and Kuril Islands) to south through ...
The variety of Japanese miso is difficult to classify but is commonly done by grain type, color, taste, and background. mugi (麦): barley; tsubu (粒): whole wheat/barley; genmai (玄米): brown rice; moromi (醪): chunky, healthy (kōji is unblended) nanban (南蛮): mixed with hot chili pepper for dipping sauce; taima (大麻): hemp seed
It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chūka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It is also not uncommon for Japanese to use mayonnaise in place of tomato sauce on ...
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[2] [3] Other ingredients, such as katsuobushi (sometimes indicated on the package as bonito), okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, or vegetables, are often added. [3] Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring ...
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...
Amazon. Another fermented sauce, this British condiment usually contains a blend of malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract and ...
It may be used as a substitute for kombu, which is a traditional source of free glutamate; Japanese-style Worcestershire sauce, often known as simply "sauce", thicker and fruitier than the original, is commonly used as a table condiment for okonomiyaki (お好み焼き), tonkatsu (トンカツ), croquette ("korokke", コロッケ) and the like.