File:Congealed gelatin of boiled fish (Japanese Spanish mackerel).JPG

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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。
Date 14 September 2008(2008-09-14)
Source Own work
Author Namazu-tron


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Date/TimeThumbnailDimensionsUserComment
current05:02, 14 September 2008Thumbnail for version as of 05:02, 14 September 20082,048 × 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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