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The Japanese butterfish has a compressed body, somewhat oval-shaped, and is whitish to grayish in colour; in the young fish, the colour is darker: a pale brown or blackish brown. Some other features of this fish are a robust snout, a relatively small mouth, and the upper jaw extending to below the anterior margin of the eye.
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 ...
It has been banned for consumption in Japan since 1977, as the Japanese government considers it toxic. [ 13 ] [ 14 ] In 1999, the Swedish and Danish national food administrations informed fish trade associations and fish importing companies about the problems escolar and related fish could cause if not prepared properly and issued recommendations.
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1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Pacific rudderfish (Psenopsis anomala), also as Japanese butterfish and simply butterfish, found in the Western Pacific, near Japan, in the Taiwan Strait and in the East China Sea; Pentapodus nagasakiensis, also known as Japanese butterfish or Japanese whiptail, found in the Western Pacific. Escolar is sometimes fraudulently labelled as butterfish.
Pentapodus nagasakiensis, the Japanese whiptail or Japanese butterfish, is a species of marine fish in the coral bream family (Nemipteridae) of order Perciformes. It is native to the western Pacific Ocean .