-
sliced raw fish or
occasionally meat,
without sushi rice. A dish
known as
narezushi (馴れ寿司, 熟寿司, "matured fish"),
stored in
fermented rice for
possibly months...
- dish,
today referred to as
narezushi, was
created in
Southeast Asia from
where it
spread to
surrounding countries.
Narezushi spread to ****an
around the...
- very
similar to
other fermented fish and rice
dishes of Asia,
including narezushi of ****anese
cuisine and pla ra of Thai cuisine. All of
these dishes rely...
- fish.
Examples of
these dishes include burong isda of the Philippines;
narezushi of ****an; and pla ra of Thailand. The same
process is also used for shrimp...
- douchi, fish sauce, lah pet, lambanog, kimchi, kombucha, leppet-so,
narezushi, miso, nata de coco, nattō, ngapi, oncom, padaek, pla ra, prahok, ruou...
- Bagoong – Type of
Philippine condiment Fish sauce –
Condiment made from fish
Narezushi – ****anese dish of
vinegared rice and
seafoodPages displaying short descriptions...
-
traditionally fermented with or
paired with fish or
shrimp (similar to ****anese
narezushi), as in
burong isda, balao-balao, or tinapayan. Rice
wines derived from...
- (2006). "Changes of
proximate composition and
extractive components in
narezushi, a
fermented mackerel product,
during processing".
Fisheries Science....
-
fermented in red rice and salt for up to one w****.
Similar to ****anese
narezushi.
Burong talangka Philippines Made by
mixing crablets, and salt and left...
-
bacterial flora of ****anese
traditional fermented fish products, aji-
narezushi and iwashi-nukazuke".
Journal of the
Science of Food and Agriculture....
