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The scuppernong is a large variety of muscadine (Vitis rotundifolia), [1] a species of grape native to the southern United States. It is usually a greenish or bronze color and is similar in appearance and texture to a white grape, but rounder and larger.
A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. [2] A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe , the Japanese kusaya or the Icelandic hákarl ...
In Korea, sea pineapple is mostly eaten raw as meongge-hoe with vinegared gochujang, but it is also often pickled (meongge-jeot) or used to add flavor to kimchi.. In Japan, sea pineapple is most commonly eaten raw as sashimi, simply by slicing the animal vertically, removing the internal organs and serving them with vinegared soy sauce.
Kusaya is often eaten with Japanese sake or shōchū, particularly a local drink called Shima Jiman (literally island pride). The brine used to make kusaya, which includes many vitamins and organic acids such as acetic acid , propionic acid and amino acids , contributes much nutritional value to the resulting dried fish.
Kabayaki is a typical preparation of the unagi eel in Japan., [12] sometimes extended to preparation of other fish, [13] [14] where the fish is split down the back [13] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before broiled on a grill. Unadon
Pacific saury is known as sanma (さんま/サンマ) or saira (さいら/サイラ) in Japanese. The kanji used in the Japanese name of the fish (秋刀魚) literally translates as "autumn knife fish," as its body shape resembles a katana. Saury is one of the most prominent seasonal foods representing autumn in Japanese cuisine.
2. El Yucateco Hot Sauce. $2 from Walmart Shop Now. Heat rating: 6 out of 10 Best for: Anything Mexican El Yucateco is a habanero-based sauce from a Mexican brand on the Yucatan peninsula where ...
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 ...