Glossary O
Onaga is the Japanese word for "Red Snapper". It is called Ula' ula in Hawaiian. It is a tender, moist fish that is especially popular for making sushi for New Year celebrations and weddings.
Ovos Moles refers to a sweet sauce made of egg yolks and sugar. Ovos Moles are "soft eggs sauce" sold in colorful barrels, one of Portugal's delicacy which have originated in Aveiro. Ovos Moles are sold in Aveiro in two (2) different presentations: (1) in small wooden barrels filled with Ovos Moles called Barricas which have hand painted scenes; and (2) in Barricas which is available in different shapes and are made of host which is filled with Ovos Moles.
Aveiro is specially known for its sweet and Ovos Moles (literally means soft eggs) which are sweetened egg yolk in candied casings shaped like fish or barrels.
Sugar and egg yolks alone are used to create Ovos Moles which can be served by itself as a dessert, over fruit, or as an icing for a sponge cake or torte.
Aveiro is a Portuguese city located in central littoral zone.
Ovos Moles is also called Ovos Moles de Aveiro.
Orange Roughy (Latin: Hoplostethus atlanticus) refers to a New Zealand fish that is low in fat and has a firm white flesh and a mild flavor. They are usually captured in New Zealand and Australia and the primary consumers are United States, Europe, and Japan. Orange Roughy can be poached, baked, broiled or fried.
Orange roughy are a relatively new addition to the fishing industry. They were discovered in the early 1970's off the coast a of New Zealand and later off the coast of Australia, but New Zealand remains the worlds main supply of this fish. As a relatively expensive fish, it is sometimes replaced with oreo dory. The meat of orao dory is not as white as that of the orange roughy. The orange roughy grows to lengths of 30 to 40 cm (12 to 16 in).
Orange Roughy is called in other countries the following names:
French: Hoplostete orange
German: Kaiserbarsch
Spanish: Reloj Anaranjado
Russian: Okun Hoplostethus
Japanese: Orenjiraffi
Otoshibuta refers to; a lid that is placed directly on ingriedents inside of the pot. With Otoshibuta, heat is allowed to circulate well and soup to evenly absorb. It effectively cooks ingriedents with little liquid.
Moreover, Otoshibuta is a Japanese wooden drop -lid that fits just inside the sides of a straight-sided pot. The Otoshibuta keeps simmered items submerged in liquid while cooking and prevents delicate items from breaking up due to moving around the pot.