| It is used for aemono (chopped fish, shellfish or vegetables, dressed with [miso or other] sauce) as it is or, like anchovies, used for stir-fried dishes such as fried rice, or for food boiled and seasoned as it increases savory (rich) when used as a hidden flavor. |
生で和え物などにしたり、アンチョビのように加熱してチャーハンのような炒め物、また煮物などに隠し味として使うと料理のコクが増す。 |