Onkun - Onkun
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This is a method of smoking fish, shellfish, and meat. Smoking is done by exposing salted fish or meat to smoke, but hot smoking is done by sweetening the salt and exposing it to smoke at a high temperature (50-70°C) for a short period of time. It has a good mouthfeel and taste, but it cannot be stored for as long as cold smoking. Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information |
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魚肉や貝類，畜肉の薫製をつくる方法の一つ。薫製は塩をした魚肉，畜肉などを薫煙の中にさらしてつくるが，温薫は比較的塩を甘くし，高い温度 (50～70℃) で短期間，煙にさらす方法である。口あたりがよく，味がよい半面，貯蔵には冷薫ほど長く耐えられない欠点がある。
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