Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Odori ebi is a sushi delicacy of Japan, and a form of sashimi. The sushi contains baby shrimp that are still alive and able to move their legs and antennae while being eaten. The meal is prepared quickly to keep the shrimp alive, and when it is eaten the shrimp are usually dunked into sake so as to intoxicate the shrimp, then into a special dipping sauce, and finally quickly chewed to kill it.
Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or donni' is used to marinate cooked chicken, raw shrimp, fish or beef meat/liver. With the exception of the cooked chicken, the acids in the marinade "cook" the raw shrimp, fish or beef instead of heat. It is served cold or at room temperature and eaten as is, over rice, or wrapped in a warm corn or flour tortilla.
The broad whitefish is a freshwater whitefish species. Dark silvery in colour, and like a herring in its shape. Its distinctive features includes: a convex head, short gill rakers, and a mild overbite. It is found in the Arctic-draining streams, lakes, and rivers of far eastern Russia and North America. Its prey includes larval insects, snails, and shellfish. It is eaten by humans and brown bears.
Poke is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course.
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat and chicken eggs have become prevalent in numerous cuisines.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
The liver of mammals, fowl, and fish is commonly eaten as food by humans. Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries.
The silver-stripe round herring, slender sprat, or Kibinago minnow is a small, herring-like forage fish. They are small fish used as fishing bait, especially in skipjack tuna-fishing. It is valued as food in Japan, where it is known as kibinago. These can be eaten raw, as sashimi, or cooked, as whitebait.
Pollotarianism is the practice of adhering to a diet that incorporates poultry as the only source of meat in an otherwise vegetarian diet.
The marbled flounder, Pseudopleuronectes yokohamae, is a flatfish of the family Pleuronectidae. It is a demersal fish that lives on saltwater sand and mud bottoms. Its natural habitat is the temperate coastal waters of the northwestern Pacific, from southern Hokkaido, Japan, to the Yellow Sea, Gulf of Bohai, East China Sea and Korean Peninsula. It can grow up to 45 centimetres (18 in) in length, and its maximum recorded weight is 1.9 kilograms (4.2 lb).
Salmon tartare is prepared with fresh raw salmon and seasonings. It is commonly spread on a cracker or bread and eaten as an appetizer. For the usual preparation in Germany, the chopped salmon fillet is salted and peppered, mixed with finely diced shallots or onions, possibly chives or basil and seasoned with vinegar or lemon juice, oil and spices such as dill or coriander.
Brown stew chicken, is a meat dish eaten throughout the English-speaking Caribbean islands. Some countries in the Caribbean use this name interchangeable with another popular dish referred to as stew chicken that has a different recipe. Brown stew chicken is usually paired with rice and peas and eaten as dinner, preferable on Sundays. The eponymous of the chicken color is achieved by frying chicken to a deep brown color, after which its cooked in a slow simmer with spices, carrots, and ketchup.
Dojo nabe is a Japanese nabemono dish. To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.
Ika sōmen refer to a type of sashimi that is made from raw squid cut into fine strips, vaguely resembling sōmen type noodles. They are typically served with grated ginger and soy sauce or a soy sauce-based mentsuyu sauce. They are slurped up, much in the way that noodles are eaten according to Japanese custom.
Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. This is done by first poaching the chicken in water with spices, drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly and deep-frying.
Stroganina is a dish of the northern Russians and indigenous people of northern Arctic Siberia consisting of raw, thin, long-sliced frozen fish. Around Lake Baikal, the dish is referred to as raskolotka. Traditional stroganina is made with freshwater whitefish salmonids found in the Siberian Arctic waters such as nelma, muksun, chir, and omul. Rarely, it is made with sturgeon. This dish is popular with native Siberians, and is present in Yakutian cuisine, Eskimo cuisine, Komi cuisine and Yamal cuisine. In Kaliningrad it is made with Sarda. It is often paired with vodka.
