Salad (Japanese) - Salad

Japanese: あえ物(和物) - あえもの

A dish made by mixing fish, shellfish, vegetables, etc. with a seasoning called ae batter. In the ancient Man'yoshu, there is a poem about mixing sea bream with soy vinegar mixed with garlic, and in the Wamyōshō, it says, "Abe no ko no sōgin garlic is vinegar and vinegar and Abe toku ri ni ga yō." The batter is often made by combining seasonings such as vinegar, miso, soy sauce, sake, mirin, and sugar with spices such as wasabi, mustard, and kinome (young pepper buds), or by adding tofu, sesame seeds, kudzu, walnuts, grated daikon radish, egg yolk, sea urchin, and fish and shellfish innards.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

魚貝類，野菜などを合わせ調味料(あえ衣と呼ぶ)でまぜ合わせた料理。古く《万葉集》には蒜（ひる）をつきまぜた醬酢（ひしおす）でタイをあえるという歌が見られ，《和名抄》には〈韲阿倍毛乃擣薑蒜以醋和之〉〈阿閉豆久利切肉合糅也〉とある。あえ衣は，酢，みそ，しょうゆ，酒，みりん，砂糖などの調味料に，ワサビ，カラシ，木の芽(サンショウの若芽)などの香辛料を合わせたり，豆腐，ゴマ，クズ，クルミ，大根おろし，卵黄，ウニ，魚貝類の内臓などを配することが多い。

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