Chantilly-Tiffany age. The head should be a broad, modified wedge with gentle curves. It should have a medium length nose and a strong, broad, short, softly squared muzzle and defined but not obvious whisker pads. The Chantilly-Tiffany originated in a chocolate color, but later on was accepted in a range of colors including chocolate, blue, cinnamon, lilac, and fawn. Accepted patterns were solid, mackerel, ticked, and spotted tabby. The color was rich; shading in solids may occur toward the underside. The overall impression of an ideal Chantilly was a semi-foreign cat of striking appearance resulting from the combination of its rich
Japanese horse mackerel Japanese name for the horse mackerel is "aji" (あじ), and by default generally implies the species "Trachurus japonicus" (which can be more specifically referred to as "ma-aji" (まあじ), literally "true "aji""). The name is most commonly written in hiragana; although a kanji () does exist, it is not in common use. It is commonly deep fried ("aji furai" あじフライ) or salt-grilled ("shioyaki aji" 塩焼きあじ). In Korean cuisine, the fish is dubbed "jeon-gaeng-i" (전갱이) and is the default horse mackerel designated by this name. It is commonly grilled or fried as a "jeon-gaeng-i gui" (전갱이 구이). Among the specialties of Jeju