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3 gru 2020 · Engawa is the generally used name for the meat muscle that moves the soft ray of the dorsal and ventral fins of flatfish (such as Hirame and Makogarei). Most people in Japan think of the hirame version when they hear the word ‘engawa’.
10 gru 2023 · Engawa is not a separate fish, but refers to the bone that moves the fins of flounder and flounder. Therefore, it is characterized by a very chewy topping. There is a well-known theory that the name comes from its appearance, which resembles the porch of a Japanese house.
"Engawa" is a part of fish meat and one of the toppings of sashimi or sushi. It means a muscle of flatfish or righteye flounder for moving its fins, and is popular for its crunchy feeling on the tongue.
14 lip 2023 · Engawa refers to the muscle found near the fins of certain flatfish, particularly from the Karei (righteye flounder) or Hirame (largetooth flounder). It is considered a prized ingredient in Japanese cuisine and is often featured in sushi preparations.
On each fillet of fish, you will notice a change in texture and shape of the muscle at the edge of the fillet. This is known as the little flesh on the fin or Engawa in Japanese (えんがわ/縁側). As the most exercised part of the fish, this part is more chewy and stronger in flavour, making it a prized piece of sushi.
13 lis 2021 · Engawa is the flounder’s muscle part for moving the fin, and Hirame and Karei are representative varieties of the flatfish often seen in Japan. Hirame and Karei are very similar in appearance, and it’s hard to tell them apart if you are unfamiliar.
24 kwi 2024 · Even when heated, the flesh remains tender, and it is often used overseas for frying as fish and chips. The most common type of engawa at conveyor-belt sushi restaurants is either Aburagarei or Karasugarei.
