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| Description |
English: Congealed gelatin of boiled fish fillet on a dish. The species of fish is Japanese Spanish mackerel, Scomberomorus niphonius.[1] It is boiled with soy sauce and then kept in a refrigerator at 8 °C (46,4 °F). In Japan any soup or sauce with congealed gelatin is called 煮凝り (Nikogori), literally 'boiled then become flocculated/stiffened'. It is not the result of intended cooking but occurs naturally, when heated meat stored in a cool environment releases fat in the form of gelatin.
日本語: 皿に盛った魚(サワラ)の切り身の醤油煮にできた「 煮凝り」、冷蔵庫内の温度摂氏+8度で保存して出来たもの。
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| Date |
14 September 2008(2008-09-14) |
| Source |
Own work |
| Author |
Namazu-tron |
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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License.
www.gnu.org/copyleft/fdl.htmlGFDLGNU Free Documentation Licensetruetrue
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| Date/Time | Thumbnail | Dimensions | User | Comment |
| current | 05:02, 14 September 2008 |  | 2,048 × 1,536 (1.07 MB) | Namazu-tron | {{Information |Description={{en|1=Congealed gelatin of boiled fish fillet on a dish (Japanese Spanish mackerel, Japanse makreel, Scomberomorus niphonius). Boiled with soy sauce and kept in the refrigerator at temperature +8 Celsius(C). }} {{ja|1=皿に盛 |
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