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[Baien Gyohin Zusho] (60) Wrasse / Kujime

mominaina
Source: National Diet Library Digital Collections 'Baien Gyohin Zusho Vol. 2'

Wrasse

From 'Yamato Honzo' Kusabi Saltwater fish
Wrasse What fishmongers call it

Listed in the previous article. It is a large type of Kusabi, with different coloring. It reaches up to one shaku in size. The body is very slimy, and the scales are sharp. The meat is white and tastes sweet. Similar to 2 Shad 1.

Sent on the 2nd day of the 8th month of the Otsubi year. Drawn from life by Takako [?]shi.

* Regarding 'Kusabi', please also refer to past notes.
-> [Baien Gyohin Zusho] (54) Sole (Tonguefish) / Kusabi mominaina note

Please feel free to visit my cooking blog as well. 👀
-> Wrasse Meuniere with Tomato Sauce momina.ina//kitchen science labo


Kujime

Morokoshi Kujime Marine product
A type of greenling. The taste is also the same.

Sent on the 5th day of the 8th month of the Otsubi year by the same person. Drawn from life.


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Author's note: 'Baien Gyohin Zusho' is a fish encyclopedia by the late Edo period naturalist, Mori Baien. Since the explanatory text is primarily in classical Chinese (Kanbun), there are many characters that cannot be displayed on a computer, and it includes Kanbun reading marks and okurigana. For readability, characters that cannot be displayed on a computer are represented as □, and in the case of names, they are shown in the format [■ is 〇+〇] whenever possible.

Additionally, Kanbun reading marks and okurigana are written in katakana, while furigana and okurigana are written in hiragana.
For the literature cited in this work, please refer to this note. -> [Baien Gyohin Zusho] Literature Summary

● indicates characters that could not be deciphered. I will update as needed when new characters are deciphered or when typos/misreadings are noticed. For details, please read 'Self-Introduction / Disclaimer'. 📖