I like fish - I like fish

Japanese: 魚すき - うおすき

...Beef or chicken is usually combined with green onions, chrysanthemums, mushrooms, tofu, shirataki noodles, and wheat gluten, and then simmered in a sauce made from soy sauce, mirin, sake, and sugar. In the case of fish (uo suki, also called oki suki), the seasoning should be light, and vegetables such as parsley, mizuna, and mitsuba should be used. [Matsumoto Nakako] [Suzuki Shinichi]...

From [Nabe cuisine (hot pot cuisine)]

…There are two types of Japanese hot pot dishes: those that are boiled in water in a pot and eaten with a seasoned dipping sauce, and those that are boiled in a pot while adding flavor. The former include yudofu, chirinabe, mizutaki, shabu-shabu, etc., all of which use ponzu soy sauce or Tosa soy sauce as the dipping sauce, and often use momiji oroshi, which has a strong spice. The latter types of dishes that are boiled while adding flavor include sukiyaki, yosenabe, uosuki, kaki no dote nabe, botan nabe, sakura nabe, and negima. Uosuki, also called oki suki, is a dish in which fish, shellfish, vegetables, and many other ingredients are boiled in a light broth, while kaki no dote nabe, botan nabe, and sakura nabe are all dishes in which oysters, wild boar, and horse meat are boiled in miso and warishita.

*Some of the terminology that refers to "fish suki" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…ふつう牛肉や鶏肉にネギ，シュンギク，キノコ類，豆腐，白滝，麩などをとり合わせて，しょうゆ，みりん，酒，砂糖などを合わせた割下（わりした）を注いで煮て食べる。魚を用いる魚（うお）すき(沖すきとも)の場合は，やや淡味にし，野菜はセリ，ミズナ，ミツバなどを用いるとよい。【松本仲子】【鈴木晋一】。…

【なべ料理(鍋料理)】より

…日本のなべ料理には，なべで水煮したものを調味したつけ汁で食べるものと，なべの中で味をつけながら煮るものとの2種があり，前者には湯豆腐，ちりなべ，水炊き，しゃぶしゃぶなどあり，いずれもポンスしょうゆや土佐じょうゆなどをつけ汁とし，薬味には辛みの強いもみじおろしを使うことが多い。後者の味をつけながら煮るものには，すき焼，寄せなべ，魚（うお）すき，カキ(牡蠣)の土手なべ，ぼたんなべ，さくらなべ，ねぎまなどがある。魚すきは沖すきともいい，魚貝，野菜その他多種類の材料を薄めの煮汁で煮るもの，カキの土手なべ，ぼたんなべ，さくらなべはいずれもみそと割下（わりした）を用いて，カキ，イノシシ，馬肉を煮るもの。…

※「魚すき」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典第２版について | 情報

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