Tai no karamushi (鯛の唐蒸し): What It Is, Ingredients & Origin
Tai no karamushi (鯛の唐蒸し) is a Japanese food classified as fish dish, mushimono. Ingredients listed for it include red seabream, soy pulp.
| Name in Japanese | 鯛の唐蒸し |
|---|---|
| Type | fish dish, mushimono |
| Main ingredients | red seabream, soy pulp |
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Read the Japan Town plan →Ordering and asking about it in Japan
- Showing the Japanese name (鯛の唐蒸し) on your phone is the easiest way to ask for it.
- Recipes and ingredients vary by region, shop and household. If you have a food allergy or dietary restriction, always confirm the ingredients with the shop before eating.
Similar Japanese foods
- Aji fry (アジフライ)
- chawanmushi (茶碗蒸し)
- Nanbanzuke (南蛮漬け)
- dojō nabe (どぜう鍋)
- hitsumabushi (ひつまぶし)
- katsuobushi (鰹節)
- Yawata-maki (八幡巻)
- kugini (釘煮)
Source: Wikidata (CC0). Compiled by this website.