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ngapi
Ngapi ((ビルマ語:ငပိ) or (:ŋəpḭ), lit. 'compressed fish') is a generic term for pungent pastes made of either fish or shrimp in Burmese cuisine. Ngapi is usually made by fermenting fish or shrimp that is salted and ground then sun dried. Many variations exist. ''Ngapi'' is a generic term which applies only to the content. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished from the type of fish used to make it. Ngapi can come from whole fish (such as ngapi kaung), from small fish (mhyin ngapi) or from prawns.
Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi is not intended for direct consumption.
==Uses==
Ngapi is a main ingredient of Lower Burmese cuisine from maritime coastal provinces in the west and the south. (It is not a main ingredient in traditional Upper Burmese (Burman, Shan, etc.) cuisines, although improved transportation in the modern era has helped increase ngapi's popularity in Upper Myanmar.) It is used in a wide array of dishes and is eaten in myriad ways: it can be eaten on its own, such as baked or roasted ngapi, as a watery preparation called ngapi yay (), as a salad, as a pounded mixture with chili, or fried like Balachaung. It is also used as a soup base and in main dishes.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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