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Salmon sashimi: Japan Sliced raw salmon served with garnishes. Usually eaten by dipping in soy sauce and wasabi. Salmon sushi: Norway, [19] Japan Sliced raw salmon rolled with rice and sometimes nori (seaweed) as makizushi or placed on top of rice as nigiri sushi, served with garnishes. Usually eaten by dipping in soy sauce and wasabi.
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]
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 ...
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 ...
Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest. [1] Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process.
Salmon head, milt, and remains from filleting are placed on a cutting board-like round piece of wood sliced from a tree trunk (itatani). The meat is chopped and beaten with a sharp heavy object, such as a hatchet. The resulting paste is flavored with minced spring onion, pukusa, or long-stamen chive.
Shottsuru (塩魚汁) is a pungent regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known as hatahata ( Arctoscopus japonicus or sailfin sandfish ), and its production is associated with the Akita region.
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