Can you cut it? Can you cut it?

...Ayu intestines and their salted fish. Those made only from intestines are called ajiru-uruka or nigau-uruka, those made only from eggs are called ko-uruka, those made by chopping up the intestines of the ayu are called kirimasue-uruka or kikomi-uruka, and those made only from the milt are called shiro-uruka. The name appears in documents only from the Muromachi period, but the current method of preparation is basically adding about 25% salt to the ingredients and letting them mature, so it is thought that it has been made much earlier, even when considered with "konowata," and the word "uruka," which appears in the "Harima no Kuni Fudoki" with an unknown meaning, may have been this kind of ayu salted fish....

*Some of the terminology explanations that refer to "Kikomi Uruka" are listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…アユのはらわた，およびその塩辛。はらわただけのものは渋うるか，あるいは苦（にが）うるか，卵だけでつくるものは子うるか，アユをはらわたごと刻んでつくるものは切りまぜうるか，または切り込みうるか，白子だけ用いたものは白うるかと呼ばれる。文献に名を見るようになるのは室町期に入ってからであるが，現在の製法も基本的には原料に25％程度の塩を加えて熟成させるというものだけに，〈このわた〉などと考え合わせてもはるかに古くからつくられていたとも考えられ，《播磨国風土記》に見える語義不詳の〈宇留加〉もあるいはこうしたアユの塩辛であったかもしれない。…

※「切り込みうるか」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