Hizunamasu 氷頭なます

History and Origins

Iwate Prefecture is a Honshu Topx class. In particular, the Tsugaru River is a clean stream pouring into the deepest part of Miyagi Bay and is famous as a river that goes back. In this area, the male male is harvested by the female nativity plant, and when the time of hatching in the lower part of November, it turns and is called "the southern navel." In the Edo era, it is an important source of income from the Tsung, and it has long been a familiar sight to the people of the province, and it is now defined as "the fish of the prefecture." The Icehead is the base of the skull, and in the pre-war pre-war Prolongation of the Prolonged Joys, which were published by the Court of the Morning Court, the more anciently eaten it is said that the Icehead was dedicated to the morning court. Icehead is an icehead that is an ice-head, an essential vinegar for New Year's food. It's a precious thing that can only be taken from one, and it's a rare delicacy. When I was rich, I bought one whole, and I served each part of my home. Among its ways of eating ice-head is one that allows you to eat all the benefits from the ocean and feel respect for nature. Not only raw rice, but also the heads of new tubes and salt bowls can be used without salt. A lumpy tooth is characteristic.

When It Is Eaten

It's eaten as part of the New Year's food. At the time of the harvest, you may be entertained as a bottle of wine, or you may be treated with a large sum of food.

How It Is Eaten

Only thinly slice the part of the head of the raw fish, salt, and then add a little bit of vinegar and put it in a large root, and put it together. In the tri-land area, you may carry a chicken (how much) and it will be more spectacular. After taking the ice head, you can eat it by making beans, rice and boiling.

Recipe — Serves 5

Ingredients

• 2 生鮭の頭
• 2 tbsp vinegar
• 100 g daikon radish
• 30 g carrot
• 2 tbsp vinegar
• 1/2 tbsp sugar
• 2/3 tsp salt

Method

1. The nose of the raw fish's head is washed clean and the ends of its skin is cut off with a knife.
2. (Slice it thin, and over salt amount) Try to wash it and then soak it in vinegar.
3. The carrots in the large root are cut into pieces and put into salt water to make them boil.
4. With a squeeze of water, you can mix it up with two iceheads with vinegar sugar salt.

More About Hizunamasu

The ice cap is a type of an ice cap that tightens the frame of the spine.

Overview

"The Icehead" refers to the soft part of the skull at the tip of the nose. It's called this because it's as clear as ice.

It is often used in New Year's celebrations as one of the traditional dishes. Originally, it is a dish made from a condiments dish, but by using the salted "Creation Cypriot," it has been made nationwide around eastern Japan before the cooling technology was established.

You made it.

We cut off the softness of the skull of a raw or a new scroll, and we salted it with salt to remove excess water. Then we washed it with vinegar and then we left it for a while longer. On top of that, you can mix the vinegar sugar salts with the raw root that you had washed in a rough way. I'll cut the skin of a carved mustard, depending on my taste. You can wear an eyebrow.

The appearance of the transparent fracture and the sense of lumpy food are on your body.

Text adapted and translated from the Japanese Wikipedia article 氷頭なます by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.