File:Congealed gelatin of boiled fish (Japanese Spanish mackerel).JPG
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English: Congealed gelatin of boiled fish fillet on a dish. The species of fish is Japanese Spanish mackerel, Scomberomorus niphonius.[1] It is boiled with soy sauce and then kept in a refrigerator at 8 °C (46,4 °F). In Japan any soup or sauce with congealed gelatin is called 煮凝り (Nikogori), literally 'boiled then become flocculated/stiffened'. It is not the result of intended cooking but occurs naturally, when heated meat stored in a cool environment releases fat in the form of gelatin.
日本語: 皿に盛った魚（サワラ）の切り身の醤油煮にできた「煮凝り」、冷蔵庫内の温度摂氏+8度で保存して出来たもの。 |
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| Source | Own work |
| Author | Namazu-tron |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
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| current | 05:02, 14 September 2008 | | 2,048 × 1,536 (1.07 MB) | Namazu-tron (talk | contribs) | {{Information |Description={{en|1=Congealed gelatin of boiled fish fillet on a dish (Japanese Spanish mackerel, Japanse makreel, Scomberomorus niphonius). Boiled with soy sauce and kept in the refrigerator at temperature +8 Celsius(C). }} {{ja|1=皿に盛 |
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