Raw dried fish - Namaribushi
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In the Kansai region, it is called namabushi. It is a semi-finished product that is grilled once and then dried when making katsuobushi. It is difficult to store because it contains a lot of water, and you cannot make soup stock from it. It is mainly used in simmered dishes, salads, and vinegared dishes. Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information |
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関西ではなまぶしという。かつお節をつくる際，1回だけあぶり，乾かした半製品をいう。水分が多いので保存がきかず，出し汁はとれない。主として煮つけ，サラダ，酢の物に使用される。
出典 ブリタニカ国際大百科事典 小項目事典ブリタニカ国際大百科事典 小項目事典について 情報 |
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