{"id":6065,"date":"2024-08-22T10:54:21","date_gmt":"2024-08-22T01:54:21","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=6065"},"modified":"2025-10-27T16:54:59","modified_gmt":"2025-10-27T07:54:59","slug":"loach-dojou","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/loach-dojou","title":{"rendered":"Loach (Dojou)"},"content":{"rendered":"
\"A

The appearance of Loach (Dojou)<\/p><\/div>\n

Common name: Loach, Amur mud loach, Amur weatherfish, Chinese muddy loach, Japanese loach, Oriental weatherfish, Pond Loach<\/span><\/p>\n

Japanese name: Dojou (\u6ce5\u9c0c\u3001\u9bf2)<\/span><\/p>\n

Chinese common name: \u6ce5\u9cc5\u3001\u9c7c\u9cc5<\/span><\/p>\n

French common name: Loche asiatique, Loche d’\u00e9tang,\u00a0<\/span><\/p>\n

German common name: China-Schlammpeitzger, Ostasiatischer Schlammpeitzger<\/span><\/p>\n

Spanish common name: Misgurno, Misgurno de Asia<\/span><\/p>\n

Russian common name: \u0412\u044c\u044e\u043d \u0432\u043e\u0441\u0442\u043e\u0447\u043d\u044b\u0439<\/span><\/p>\n

Scientific name: Misgurnus anguillicaudatus (Cantor,1842)<\/span><\/span><\/p>\n

Nigiri sushi detail: Loach (Dojou) Nigiri sushi<\/a><\/span><\/p>\n

\"A

The appearance of Loach (Dojou) nigiri<\/p><\/div>\n

Feature:\u00a0<\/span><\/p>\n

Loach (Dojou) is widely distributed throughout Japan from Hokkaido to Okinawa, Sakhalin, the Korean Peninsula, North Vietnam, Taiwan, Hainan Island, and Myanmar. It inhabits muddy bottoms of rivers, ponds, and irrigation water with loose currents. The body length is 10~15 cm. There are three pairs of beards on the upper jaw and two pairs on the lower jaw. The body surface is covered with mucus. The season is early summer. Kanto is the home of loach, and nearly half of Japan’s loach is caught in the Tone River.<\/span><\/p>\n

Its taste and nutritional value have earned it worldwide acclaim. The Swiss naturalist Gessner recommended it as the most nutritious fish and wrote in the encyclopedia that it is a favorite of the sick because of its good taste and easy digestion.<\/span><\/p>\n

Dojou is covered in mucus and prone to bacterial growth, so it should always be cut alive before cooking. It is rare to find a place that serves nigiri sushi, so if you come across it, you should definitely try it. Dojou is usually served in hot pot or miso soup.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Common name: Loach, Amur mud loach, Amur weatherfish, Chinese muddy loach, Japanese loach, Oriental weatherfish, Pond Loach Japanese name: Dojou (\u6ce5\u9c0c\u3001\u9bf2) Chinese common name: \u6ce5\u9cc5\u3001\u9c7c\u9cc5 French common name: Loche asiatique, Loche d’\u00e9tang,\u00a0 German common name: China-Schlammpeitzger, Ostasiatischer Schlammpeitzger Spanish common name: Misgurno, Misgurno de Asia Russian common name: \u0412\u044c\u044e\u043d \u0432\u043e\u0441\u0442\u043e\u0447\u043d\u044b\u0439 Scientific name: Misgurnus anguillicaudatus (Cantor,1842) Nigiri sushi detail: Loach (Dojou) Nigiri sushi Feature:\u00a0 Loach (Dojou) is widely distributed throughout Japan from Hokkaido to Okinawa, Sakhalin, the Korean Peninsula, North Vietnam, Taiwan, Hainan Island, and Myanmar. It inhabits muddy bottoms of rivers, ponds, and irrigation water with loose currents. The body length is 10~15 cm. There are three pairs of beards…<\/p>\n","protected":false},"author":2,"featured_media":6070,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[19],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6065"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=6065"}],"version-history":[{"count":7,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6065\/revisions"}],"predecessor-version":[{"id":8086,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/6065\/revisions\/8086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/6070"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=6065"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=6065"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=6065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}