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Common izakaya (居酒屋) food, also often available in convenience stores. Nanbanzuke (南蛮漬け): marinated fried fish. Korokke (croquette コロッケ): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food.
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]
Seaweed, onions, limpets, shrimp, tomatoes, and chili are optional. Namerō: 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.
17 Cheap and Easy Seafood Recipes to Make During Lent. Lacey Muszynski. March 4, 2025 at 12:00 PM ... miso, mirin, and sesame oil. If you cook Japanese food regularly, you probably have those ...
Surimi (Japanese: 擂り身 / すり身, 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster , crab , grilled ...
Food portal; List of Japanese dishes#Deep-fried dishes (agemono, 揚げ物) Ebi furai: a Japanese dish of breaded and deep-fried shrimp. Karaage: a Japanese cooking technique in which various foods – most often chicken, but other meat and fish – are coated with flour and deep-fried in oil.
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 ...
Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.