Dishes in Kagawa Prefecture
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- Chinese
- Korean
- Spanish
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- Italian
- Portuguese
- French
- Japanese
Array ( [en] => 4 [zh] => 3 [ko] => 2 [es] => 3 [de] => 1 [it] => 2 [pt] => 1 [fr] => 2 [ru] => 0 [uk] => 0 )
| 1．Sole (fish) | ||||||
| Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available.[1] | ||||||
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| 2．Karasumi | ||||||
| Karasumi is a food product made by salting mullet roe pouch and drying it in sunlight. A theory suggests that it got its name from its resemblance to the blocks of sumi (inkstick) imported from China (Kara) for use in Japanese calligraphy.[1] Karasumi is a high priced delicacy and it is eaten while drinking sake. It is a softer analog of Mediterranean Bottarga. | ||||||
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| 3．Rare sugar | ||||||
| A rare sugar is a sugar that occurs in limited quantities in nature.[2] Rare sugars can be made using enzymes, choosing which enzymes to use if you know the substrate can be aided by the Izumoring-strategy.[3] Specific examples of rare sugars are: | ||||||
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| 4．Shoyumame | ||||||
| Shoyumame (しょうゆ豆) is a regional cuisine of the Kagawa prefecture of Japan.[1][2] Shoyumame consists of parched broad beans that have been left overnight in a marinade consisting primarily of soy sauce and sugar, with mirin and sake usually included in the marinade as well.[1][2] It is commonly served alongside lunch or dinner, or as an accompaniment to alcohol.[1] Although similar in appearance, shoyumame should not be confused with shoyunomi—a regional dish of Nagano, Niigata, Yamagata and Kagoshima prefectures—which consists of steamed black beans that have been fermented in soy sauce with rice malt.[citation needed] | ||||||
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