Click to see the original definition of «만주우야키» in the Korean dictionary.
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Definition of 만주우야키 in the Korean dictionary
Manjuu-yaki Manju-yaki is a kind of baked seaweed, which is made by putting seasoned miso after removing the middle bones and bones of fish. They use small tortoiseshells, crucian carp, and mullet. Nagoya's specialty dish is Manchuu made from mullet. \u0026 Nbsp; \u0026 nbsp; 만주우야키 만주우야키[饅頭燒き]는 생선의 중간 뼈와 잔뼈를 제거한 후에 조미한 된장을 넣고 모양 그대로 구운 것으로 토장구이[土藏燒き] 또는 포장구이[包み燒き]라고도 한다. 작은 옥돔이나 붕어, 숭어 새끼 등을 이용한다. 나고야의 명물 요리로서 숭어 새끼로 만든 만주우가 있다.
Click to see the original definition of «만주우야키» in the Korean dictionary.
Click to see the automatic translation of the definition in English.
The translations of 만주우야키 from Korean to other languages presented in this section have been obtained through automatic statistical translation; where the essential translation unit is the word «만주우야키» in Korean.
The map shown above gives the frequency of use of the term «만주우야키» in the different countries.
Examples of use in the Korean literature, quotes and news about 만주우야키
EXAMPLES
KOREAN BOOKS RELATING TO «만주우야키»
Discover the use of 만주우야키 in the following bibliographical selection. Books relating to 만주우야키 and brief extracts from same to provide context of its use in Korean literature.
