gisukeni

gisukeni
small fish species such as gobies, pond smelt and anchovies (and also shrimps) dried, or after baking or boiling, then soaked in a seasoning made from sugar and soy bean sauce. Then dried again by smouldering (Japan)

Dictionary of ichthyology. 2009.

Игры ⚽ Поможем написать курсовую

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