Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. It is one of Japan's Chinmi (rare taste).
The Noto Peninsula,[1] Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea.
Ko is Japanese for sea cucumber,[2] no indicates the genitive case, and wata means internal organs.[3]
- ^ Cite error: The named reference
kakiuchi2012was invoked but never defined (see the help page). - ^ デジタル大辞泉. "海鼠の意味・解説". 小学館. Retrieved 2023-12-10.
- ^ コトバンク. "栄養・生化学辞典 「わた」の解説". DIGITALIO. Retrieved 2023-12-10.