This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||awabi (アワビ / 鮑) (today's sample record)|
Language: Japanese - Kanji and Katakana - Romaji
Description: Abalone. The abalone is a univalve gastropod mollusc which lives in a single, brownish, ear-shaped shell which has a beautiful pearly interior. It is about 15 cm (6 inches) across and is found in warm seas throughout the world. The foot, the broad adductor muscle by which it clings to rocks, is edible with a mild flavour and chewy texture. Its tough meat needs to be tenderised by pounding. It can either be sautéed for 20-30 seconds or cooked slowly for a great deal longer. It is used widely in Japanese and Chinese cuisine and is found throughout the Pacific. Smaller European abalone from the English Channel are called ormers. In Australia they are known as muttonfish and in New Zealand paua. Varieties include pink, black, red and southern green. Best in May and June.
|Live abalone on sale in Hongqiao Market in Beijing||
Latin: Nordotis spp.
Most frequent country: Japan