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Ohaw or rur is a savory soup of Ainu cuisine, a dish of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock. Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce in their soups. [1]
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth .
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2. Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over the pot and run the soup through the food mill. Bring the soup to a simmer. Stir in the Pernod and season with salt and pepper. Ladle the soup into bowls and serve.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
A rarely seen deep sea fish resembling a serpent was found floating dead on the ocean surface off the San Diego coast and was brought ashore for study, marine experts said. The silvery, 12-foot ...