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A fine kind of the fish called papalina thrives in the island's wide bay of Kalloni, and ouzo production has been a long tradition in the area of Plomari. A handful of manufacturers of Lesvos produce and export canned sardines, considered a local delicacy.
The Kirikuchi char (Salvelinus leucomaenis japonicus) is a freshwater fish in the family Salmonidae.It is endemic to the Kii Peninsula of central Honshu in Japan.It is the southernmost population of the char genus Salvelinus and is considered a relict in its region.
Kimagure Cook (Japanese: きまぐれクック, romanized: kimagure kukku, lit. 'Whimsical Cook') is a YouTube channel established in 2016 by Japanese YouTuber Kaneko, focused on cleaning, cutting, and cooking a wide variety of seafood with humorous narration from Kaneko. [2] [3] [4]
Sardinella zunasi (Japanese sardinella or Japanese scaled sardine) is a species of ray-finned fish in the family Clupeidae, the herrings and sardines. It is native to the northwestern Pacific Ocean, where it occurs near shore along the Asian coastlines from southern Japan to Taiwan. [1] This fish is usually around 10 centimeters long at maturity.
It is eaten in Japanese cuisine, where it is known as hamo (ハモ, 鱧). [7] In the Kansai Region, hamo no kawa (pickled conger skins) is a traditional delicacy, [citation needed] and pike conger is a common ingredient in some types of kamaboko (fish cake). [8] [9]
Himono is a Japanese culinary method of preparing dried and salted fish.The term literally translates to dried fish.The method generally involves taking either the whole fish or slicing it length-wise, soaking it in brine, and then drying it overnight.
Salvelinus leucomaenis, the whitespotted char, is an East Asian trout in the genus Salvelinus, called iwana in Japanese and kundzha (кунджа) in Russian. Both landlocked and ocean-run forms occur. The landlocked form typically grows up to 35 cm (1 ft 2 in), and prefers low-temperature streams. The seagoing fish typically grows to 70 cm (28 ...
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish , but octopus , shrimp , and lobster may also be used. [ 2 ]