is alternatively styled nigorobuna 煮頃鮒, which crudely translates to "braising-timely-carp". Some literature refer to nigorobuna as subspecies Carassius...
18 KB (1,896 words) - 13:47, 28 October 2024
Province), where it has been made since ancient times using Lake Biwa's nigorobuna (Carassius auratus grandoculis) and other fish as the main ingredients...
20 KB (2,448 words) - 05:42, 19 August 2024
crucian carp genus, the authentic version of which calls for the use of nigorobuna, a particular locally differentiated variety of wild goldfish endemic...
109 KB (10,198 words) - 16:48, 19 November 2024
Yamane, Takeshi (2011). "Seasonal distribution of adult crucian carp nigorobuna Carassius auratus grandoculis and gengoroubuna Carassius cuvieri in Lake...
16 KB (1,680 words) - 01:59, 11 November 2024
catfish Japanese white crucian carp Katsuo (bonito) Koi Maguro (tuna) Nigorobuna Oily bitterling Saba (mackerel) Sake/shake (salmon) Sakhalin taimen (stringfish)...
6 KB (496 words) - 02:38, 29 May 2024
Authentic funazushi is made from a wild subspecies of goldfish called nigorobuna (a wild type of Carassius auratus) endemic to the lake. It is technically...
40 KB (4,170 words) - 16:26, 24 October 2024
Yamane, Takeshi (2011). "Seasonal distribution of adult crucian carp nigorobuna Carassius auratus grandoculis and gengoroubuna Carassius cuvieri in Lake...
11 KB (1,093 words) - 13:52, 19 May 2024