Shottsuru

Shottsuru

Shottsuru (塩魚汁) is a pungent regional Japanese fish sauce similar to the Thai nam pla. It is usually made from sandfish (ハタハタ) and its production is associated with the Akita region.

External links

* [http://www.tamezon.net/meib/p_shotsuru.html| Information (in Japanese)]


Wikimedia Foundation. 2010.

Игры ⚽ Нужна курсовая?

Look at other dictionaries:

  • shottsuru — a fermented fish sauce produced by pickling the sandfish (Trichodon trichodon) with salt and malted rice (Japan) …   Dictionary of ichthyology

  • Fish sauce — Thai fish sauce Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the… …   Wikipedia

  • Garum — Factory of Garum at Baelo Claudia in Cádiz, Spain. Garum, similar to liquamen,[1] was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment …   Wikipedia

  • Budu — (Malay language) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand. It is traditionally made by mixing fish and salt in the range of ratio of 2:1 to 6:1 and allow to ferment… …   Wikipedia

  • Mahyawa — or mehyawa (Arabic: مهياوة‎) is a tangy sauce made out of fish. History It is originally from the southern coastal regions of Iran, but has become a popular food item in the Persian Gulf Arab states, brought by the migration of the Persian Huwala …   Wikipedia

  • Cincalok — Cincalok, shallots and chilli Cincalok (or Chinchalok/Cencaluk) is a Malaccan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. It …   Wikipedia

  • Engraulidae —   Boquerón Boquerón (Engraulis e …   Wikipedia Español

  • fish sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… …   Dictionary of ichthyology

  • fish-sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… …   Dictionary of ichthyology

  • sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… …   Dictionary of ichthyology

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”