Japanese fish sauce

Japanese fish sauce
a sauce mad of small fermented fish, very strong and used as a flavouring and condiment

Dictionary of ichthyology. 2009.

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  • fish sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… …   Dictionary of ichthyology

  • fish-sauce — various fish species have been used in fish sauces, e.g. and q.v. cut lunch herring, fermented fish sauce, fish sauce, garum, ketchup, liquamen, milt sauce, moochim, muria, mustard herring, etc. Often used for an oriental spicy condiment or… …   Dictionary of ichthyology

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  • Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… …   Wikipedia

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  • Japanese loanwords in Hawaii — Many loanwords in Hawaiian Pidgin (or Hawaiian Creole English) derive from the Japanese language. The linguistic influences of the Japanese in Hawaii began with the first immigrants from Japan in 1868 and continue with the large Japanese American …   Wikipedia

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