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Gyotaku eventually evolved into an art form with three different approaches: The direct method (直接法, chokusetsu-hō) is the closest to the original method. The fish is cleaned, prepped, supported, and then inked. At this point, dampened washi ("rice" paper) is applied to the fish, and an image is created by careful hand rubbing or pressing.
A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [ 1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
Cured fish. Cured fish is fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite [1] or sugar, can involve smoking and flavoring the fish, and may include cooking it.
Jewish cuisine - Wikipedia ... Jewish cuisine
Fillet (cut) - Wikipedia ... Fillet (cut)
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
List of cooking techniques
Kashmiri cuisine