Children's book Boiled fish paste (2) / Hideki Abe

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Children's Book
Japanese Side Dishes from the Sea / It is only recently after World War II that Japanese people began to eat a lot of meat and dairy products. In a country surrounded by the sea on all sides, seafood from the sea has traditionally been the main "side dishes" along with rice, vegetables and beans. However, fresh seafood is not always available, and there are areas far from the sea, so it is not possible to transport seafood by truck as it is today. Therefore, various ideas have been made to make seafood into a form that can be stored easily. Even today, people continue to eat Ground Fish Meat made from minced seafood such as dried horse mackerel or boiled fish paste, as well as Fish Eggs/Roe such as cod roe and salmon roe. This series consists of three volumes : (1) dried fish, (2) boiled fish, and (3) Fish Eggs/Roe. In this series, we introduce the types of seafood from the sea, how they are processed into our mouths, and the background (merits, history, etc.) of such foods, as well as actual processing methods and various types. preserving in salt