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Database: Namasu: Difference between revisions
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[[File:ACSH DB Namasu.png|thumb|250px]] | [[File:ACSH DB Namasu.png|thumb|250px]] | ||
The {{Wiki|Namasu|dish}} of thinly sliced seafood, usually raw [[fish]], is often mixed with vegetables. It is soaked in {{Wiki|rice vinegar}} for several hours prior to serving, mildly pickling the ingredients and giving it a strong, acidic taste. | The {{Wiki|Namasu|dish}} of thinly sliced seafood, usually raw [[fish]], is often mixed with vegetables. It is soaked in {{Wiki|rice vinegar}} for several hours prior to serving, mildly pickling the ingredients and giving it a strong, acidic taste. | ||
Latest revision as of 21:26, 21 June 2025
The dish of thinly sliced seafood, usually raw fish, is often mixed with vegetables. It is soaked in rice vinegar for several hours prior to serving, mildly pickling the ingredients and giving it a strong, acidic taste.