Nikogori (boiled and condensed food) - Nikogori

Japanese: 煮こごり(煮凝) - にこごり

A dish in which the broth of boiled fish or other foods has cooled and solidified, or a dish that has been artificially solidified. It was also simply called "kogori." It is caused by the action of the gelatin contained in fish, and if the gelatin content in the broth is 5% or less, it will not solidify unless the temperature is below 15°C, so nowadays it is generally made by adding gelatin or agar to the broth. Ingredients include sea bream, flounder, plaice, stonefish, monkfish, pufferfish, carp, and chicken, and shark is used in commercially available products. As the Nihon Ryōiki states, "Carp is boiled and frozen in the cold," boiling carp and crucian carp and freezing them in the cold has been done since ancient times, and they were also used as tribute items.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

煮魚などの煮汁が冷えて凝固したもの，また人為的に凝固させた料理。単に〈こごり〉ともいった。魚などに含まれるゼラチン質の作用によるもので，煮汁中のゼラチン量が5％以下の場合15℃以下でないと凝固しないので，現在では一般に煮汁にゼラチンや寒天を加えてつくる。タイ，ヒラメ，カレイ，オコゼ，アンコウ，フグ，コイなどのほか鶏肉も材料として用いられ，市販品にはサメなどが使用される。《日本霊異記》に〈鯉を煮て寒凝（こごら）す〉とあるように，コイ，フナなどを煮て寒気で凍らせることは古くから行われ，貢納品ともなった。

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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