thinly sliced salmon head cartilage and daikon in vinegar dressing
A traditional Japanese dish (namasu) made with the cartilage from salmon heads (氷頭) and daikon radish, seasoned with vinegar. It is a regional or seasonal delicacy.
In Hokkaido, hizu-namasu is one of the New Year's dishes.
氷頭膾のコリコリした食感が好きです。
I like the crunchy texture of hizu-namasu.
膾 (namasu) is a broader category of vinegared dishes, often with raw fish and vegetables. 氷頭膾 specifically uses salmon head cartilage.
氷頭 (hizu) refers to the cartilage from a salmon head, the key ingredient in this dish.
Standard kanji spelling for this dish.
Variant kanji spelling using 鱠 instead of 膾; both are used for 'namasu' dishes.
Mixed kanji-kana spelling that makes the reading clear.
Compound of 氷頭 (hizu, 'salmon head cartilage') and 膾 (namasu, 'vinegared dish'). The reading ひずなます is a straightforward combination.