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citatap-recipes.html
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<!DOCTYPE html>
<html lang="en">
<head>
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<title>Yuk Ohaw Recipes</title>
</head>
<body>
<div class="container">
<div class="right">
<img src="img/citatap.jpg" class="citatap" />
<h3>Ingredients:</h3>
<br>
<ul>
<li>Salmon slice head</li>
<li>Miso</li>
<li>Salt</li>
<li>Green onion</li>
<li>Milt</li>
</ul>
<br>
<div class="index">
<h3>───── index ─────</h3>
<a href="./yuk-ohaw-recipes.html"><strong>Yuk Ohaw</strong></a>
<a href="./index.html"><strong>Home</strong></a>
<a href="./kombu-sito-recipes.html"><strong>Kombu Sito</strong></a>
</div>
</div>
<div class="left">
<h1>Citatap</h1>
<br>
<h3>How to make it:</h3>
<ol>
<li>Salmon head, milt, and remains from filleting are placed on a cutting board-like round piece of wood
sliced from a tree
trunk (itatani). The meat is chopped and beaten with a sharp heavy object, such as a hatchet.</li>
<li>Strain bonito out, season with salt, and then add in white parts of the leeks, sliced on an angle
and washed.</li>
<li>The resulting paste is flavored with minced spring onion, pukusa, or long-stamen chive.</li>
<li>Finally, the citatap is seasoned with dried kelp and salt.</li>
</ol>
Other than salmon, a variety of meats and fish are used to add flavor to citatap such as Japanese dace,
bathyraja
lindbergi, masu salmon, Japanese fluvial sculpin, deer, bear, tanuki, rabbit, and chipmunk. Citatap was well
suited to
the meat of older animals, as it made the tough meat easier to eat. Citatap was primarily made
in the
winter, when food spoiled more slowly, and was eaten over a number of days. If the citatap was not
particularly fresh,
it was formed into balls and added to soup
<br><br>
Source:<a href="https://en.wikipedia.org/wiki/Ainu_cuisine">Wikipedia Ainu cuisine</a>
</div>
</div>
</div>
</body>
</html>