Dishes in Shizuoka Prefecture
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Array ( [en] => 8 [zh] => 7 [ko] => 5 [es] => 2 [de] => 2 [it] => 3 [pt] => 2 [fr] => 5 [ru] => 1 [uk] => 2 )
| 1．Dolphin | ||||||
| A dolphin is an aquatic mammal in the clade Odontoceti (toothed whale). Dolphins belong to the families Delphinidae (the oceanic dolphins), Platanistidae (the Indian river dolphins), Iniidae (the New World river dolphins), Pontoporiidae (the brackish dolphins), and possibly extinct Lipotidae (baiji or Chinese river dolphin). There are 40 extant species named as dolphins. | ||||||
| Wikipedia details | ||||||
| 2．Ōgonkan | ||||||
| Ōgonkan (黄金柑, "golden citrus") or Ki-mikan (黄蜜柑, "yellow mikan") are the common names for a small sized variety of Japanese citrus, whose rind is of a characteristic "golden" bright yellow color. The variety has been published as the species Citrus flaviculpus by Chōzaburō Tanaka in his 160-species scheme, but this is considered an effort of a "splitter", as opposed to Swingle's classification system which is generally preferred in the West.[citation needed] | ||||||
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| 3．Goheimochi | ||||||
| Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures.[1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin.[2] The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer.[3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.[4] | ||||||
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| 4．Sakura shrimp | ||||||
| Lucensosergia lucens is a species of shrimp popularly known as the sakura shrimp or sakura ebi. The translucent pink shrimp derives its name from sakura, the Japanese word for the cherry blossom. The species grows to about 4–5 cm and lives primarily in Suruga Bay in Shizuoka Prefecture, Japan, where it is caught to be eaten. It is also caught in Taiwan. | ||||||
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| 5．Charybdis feriata | ||||||
| Charybdis feriata, the crucifix crab, is a species of swimming crab in the family Portunidae.[1] It is found in the tropical and subtropical Indo-Pacific region. | ||||||
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| 6．Japanese spider crab | ||||||
| The Japanese spider crab (Macrocheira kaempferi) is a species of marine crab and is the biggest one that lives in the waters around Japan. At around 3.7 meters, it has the largest leg-span of any arthropod. The Japanese name for this species is taka-ashi-gani, (Japanese: たかあしがに), literally translating to “tall legs crab”. It goes through three main larval stages along with a prezoeal stage to grow to its great size.[2] | ||||||
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| 7．Scylla (crustacean) | ||||||
| Scylla is a genus of swimming crabs, comprising four species,[1] of which S. serrata is the most widespread. They are found across the Indo-West Pacific.[2] The four species are:[3][1] | ||||||
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| 8．Hoshi-imo | ||||||
| Hoshiimo (干し芋 "dried sweet potato") is a Japanese snack made of dried sweet potatoes and a specialty of Ibaraki Prefecture. The sweet potatoes are generally steamed first before peeling, slicing, and drying, with no artificial sweeteners added. In some cases, the sweet potatoes may be roasted rather than steamed. The surface may be covered with a white powder. Not to be mistaken for mold, this is a form of crystallized sugar that emerges as the sweet potatoes dry.[1] With a chewy texture, it can be eaten raw or roasted. | ||||||
| Wikipedia details |