あおざかな
青魚
1. blueback (any fish with a bluish back, such as the Japanese sardine)
2. Blue-backed fishBlue-backed fish (背の青い魚 se no aoi sakana); also referred to as Blue-fish (青魚 aozakana) is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of white meat fish that tend to have a lighter and more delicate flavor. It is not a scientific categorization, but refers to commonness in outer appearance, fleshiness and oiliness and include such species of fish as sardine, mackerel, herring, perch and anchovy.
Read “Blue-backed fish” on English Wikipedia
Read “青魚” on Japanese Wikipedia
Read “Blue-backed fish” on DBpedia
Read “Blue-backed fish” on English Wikipedia
Read “青魚” on Japanese Wikipedia
Read “Blue-backed fish” on DBpedia
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