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Some types of canned corned meat in Japan include horse as one of the ingredients. [133] [134] Aside from raising local draft horses for meat, [135] [136] Japan imports living horses (from Canada and France) and meat from several countries — the five largest horse meat exporters to Japan are Canada, Mexico, Italy, Argentina, and Brazil. [137 ...
Fugu cuisine - various dishes made from fugu, such as sashimi and nabemono (Yamaguchi Prefecture, northern Kyūshū and Osaka) Botan nabe - a wild boar nabemono dish. (Various locales, but especially the Tanzawa region in Kanagawa Prefecture and Tanba region in Kansai.) Basashi - horse meat sashimi (Kumamoto area, Matsumoto area and rural Tōhoku.)
Basashi (馬刺し): horse meat sashimi, sometimes called sakura (桜), is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto. Basashi features on the menu of many izakayas, even on the menus of big national chains.
In Japan, horse mackerel is often deep-fried with panko Japanese jack mackerel are used in a few ways once caught and are generally canned for use in various dishes or turned into fish meal. [ 5 ] Some traditional Japanese dishes use jack mackerel as a key ingredient; it is commonly prepared as a form of furai ( aji-furai あじフライ), salt ...
Tsuma is used as sashimi's accompaniment and Oroshi is frequently used as a garnish. The pink spicy momiji-oroshi (もみじおろし, literally "autumn-leaf-red grated (daikon)") is daikon grated with chili pepper. It is often called "Mizore" means soft snow in Japanese when Oroshi covers a part of dish.
In the first tataki method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). [1]
The Shimōsa Sakura Aburada ranch (下総佐倉油田牧跡, Shimōsa Sakura Aburada maki ato) was a government-operated horse ranch during Edo Period of Japan, which operated to supply cavalry mounts for the Tokugawa shogunate. It was located in what is now part of the city of Katori, Chiba Prefecture in the Kantō region of Japan.
Japan, Bōsō Peninsula: Finely chopped raw fish mixed with spices and spread thin 'Ota 'ika: Tonga Raw fish dish typically made with coconut cream, tomatoes, lemon and spring onions. Poke: Hawaii Raw fish salad Sashimi: Japan Sliced raw seafood. Dipped in soy sauce and wasabi before eating. Soused herring (maatjes) Netherlands