-
Konowata is a kind of
shiokara (fermented
salted seafood), made from sea cu****ber intestines. It is one of ****an's
Chinmi (rare taste). The Noto Peninsula...
-
speciality of
Nagasaki and
along with salt-pickled sea
urchin roe and
Konowata one of the "three
chinmi of ****an". The town of
Donggang in
Taiwan specializes...
-
detoxed blowfish ovary in rice-bran Hebo Ika no
Maruboshi Inago no
Tsukudani Konowata Kuchiko Kurozukuri Zazamushi Daitokuji Natto Funazushi Kinzanji Miso Hiroshimana...
- Some
shiokara types have
special names: ganzuke [ja] — from
fiddler crab
konowata — from sea cu****ber
mefun — from chum
salmon uruka (shiokara) [ja] — from...
- -
dried mullet roe, a
specialty of Nagasaki.
Along with sea
urchin and
konowata (cf.
kuchiko below) it is
considered one of the big
three chinmi of ****an...
-
eaten raw, as
sashimi or sunomono, and its
intestine is also
eaten as
konowata,
which is
salted and
fermented food (a
variety of shiokara). The dried...
- (珍味) are
regional delicacies, and include:
Ankimo (あん肝)
Karasumi (カラスミ)
Konowata (このわた)
Mozuku (モズク) Uni (ウニ): specifically, salt-pickled sea
urchin Although...
- (Palaemon paucidens) -
freshwater Sea cu****bers (namako) - body,
intestines (
konowata),
ovaries (kuchiko, konoko) Sea
urchin (uni),
ovaries Sea
pineapple (hoya)...
