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Faroese cuisine : ウィキペディア英語版 | Faroese cuisine
Important parts of Faroese cuisine are lamb and fish, owing to the proximity to the ocean. Traditional food from the Faroe Islands include skerpikjøt (a type of dried mutton), seafood, whale meat, blubber, garnatálg, puffins, potatoes and few fresh vegetables.〔(Food in Daily Life )〕 Much of the taste of this traditional country food is determined by the preservation methods used; brine, drying and the maturing of meat and fish, called ''ræstkjøt'' and ''ræstur fiskur''.〔(Jóan Pauli Joensen – Nye og traditionelle træk i færøsk madkultur (PDF, Danish) )〕〔(Traditional Faroese Food )〕 Animal products dominate Faroese cuisine. Popular taste has developed, however, to become closer to the European norm, and consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished. Fresh and ''ræst'' lamb meat remains very popular while traditional meat products, such as various types of sausages,〔(Blood sausage recipe )〕 have lost a lot of their appeal with younger generations. == Types of food ==
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Faroese cuisine」の詳細全文を読む
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