Nuta (bun) - Nuta

Japanese: ぬた(饅) - ぬた

A type of salad. Tuna, squid, clams, and other shellfish are mixed with green onions, scallions, Chinese chives, and wakame seaweed, and dressed with vinegared miso. Cut the fish into appropriate pieces, and quickly boil the shellfish and green onions. In the Edo period, it was called "nutanamasu" or "nutaae," and the "Ryori Amime Chomisho" (1730) says, "Nutanamasu is a combination of sake lees, vinegar, and mustard." The "Okusa-ka Cookbook," which is older and is thought to have been created around the end of the Muromachi period, has a dish called "notaae namasu," which says that fish is dressed in a mixture of sake lees and soy flour, which is mixed with vinegar and then stretched.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

あえ物の一種。マグロ，イカ，ハマグリ，アサリなどの魚貝類にネギ，ワケギ，ニラ，ワカメなどを配し，酢みそなどであえたもの。魚は適宜に切り，貝類やネギはさっと湯に通しておくとよい。江戸時代には〈ぬたなます〉〈ぬたあえ〉と呼び，《料理網目調味抄》(1730)は〈饅膾（ぬたなます）は酒の糟（かす），酢，芥子（からし）を以てあゆるを云也〉といっている。また，より古く室町末期ごろの成立とされる《大草家料理書》には〈のたあへ鱠（なます）〉という料理があり，それは酒かすにダイズ粉などを合わせ，酢を加えてすりのばしたもので魚をあえるとしている。

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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