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>kimchi's cousin janji, 짠지 pickles (지=漬)

More pickles. "Tsuke/zuke" (漬) in Japanese tsukemono is equivalent to "ji", 지(漬), in Korean.
Koreans routinely don't use Chinese characters, because they don't have to. It's fun hunting for these -지 (-ji) suffixes on menus.

janji "jjanji" (짠지) = jan (salty) + ji = salty pickle
oiji (오이지) = oi (cucumber) + ji = cucumber pickle
mujanji "mujjanji" (무짠지) = mu (turnip) + jan (salty) + ji = salty radish pickle
shingunji (싱건지) = shingun (mild) + ji = mild pickle
jutgukji (젓국지) = jutguk (fish sauce) + ji = fish sauce pickle
danmuji (단무지) = danmu (sweet turnip) + ji = sweet turnip pickle
jangaji "jangajji" (장아찌) actually comes from jangji, 장지 (醬漬) = jang (marinade) + ji = sauce-cured pickle

Happy pickle-hunting!


>medai, 目鯛, めだい, メダイ, "eye tai", Hyperoglyphe japonica

Continuing my tai (鯛) series. Akodai (赤魚鯛), ishidai (石鯛), kinmedai (金目鯛), madai (真鯛), amadai (甘鯛), kurodai (黒鯛) and, of course, our international star, matodai (的鯛/馬頭鯛). Also, don't forget taimeshi (鯛飯), and taiyaki (鯛焼).
Today's special fish is medai, 目鯛, "eye tai," our kinmedai's plain cousin?
me (目) + tai (鯛) = medai

Hyperoglyphe japonica, may be tired-looking (he just naturally looks beat up), but never underestimate him. No one has to know he is ugly when he appears all cleaned and freshened up on dinner plates. He manages to appear in top-notch restaurant meals, thank you very much.

Finding him on the menu may not be so easy. Japanese butterfish? Pacific barrelfish? Simply medai?

If you do find him, he could very well become your new favorite fish. Remember the eye, 目.