Tarajiru 鱈汁

History and Origins

Yuzu soup is a dish of rice cooked with rice and onions in the sauce-based soup. In Akita Prefecture, the "swing" is like the "gat" and the fish that represent the winter and comes up in the shallow for eggs in late February. The festival, celebrated each year at the Yoichi-Sakayama Shinto shrine, on February 4th of spring, is famous, and the fact that it takes about two kilometers [2 km] of its way from Goldfishing port to the Golden Mountain shrine to hang the ebony on a bar is also called a nationally rare and strange festival. The fish festival is a god whose fishermen offer him as a god or a gift, and a tradition that lasts more than 300 years since his old age. "Sai" is the standard dish for the winter in Akita.

When It Is Eaten

The fish is the best and is eaten in January when the albino matures. There is also the custom of celebrating festivals in each region before and after spring, and of enjoying soup together.

How It Is Eaten

Basically, the only ingredients are rice and onions, and they are eaten with a simple taste of garlic and wine. You can taste the flavor of the cucumbers just as it is because each one of you will get a thick spot. A carp is low in fat and rich in protein, vitamins and minerals. If you have more, you should go through the water, but eat it with soy sauce and so on.

Recipe

Ingredients

• 3.5 kg） 鱈 半身
• 1–2 green onion
• 200 g miso
• 2 water

Method

1. I'm going to wash it in a piece of salt water.
2. We boil water in the pot, and when we boil it we add liver, ala, head order, and wine.
3. Take a pot and let the fire loose and make a taste of the melted sauce.
4. Put the albino in, and when you're boiling, make a thin slice of onions, and add to the tofu by choice.

More About Tarajiru

Soy sauce is one of the local dishes of Tara in the area where the Japanese sea fish are caught. It's delicious and cooked. Many cheap scorpions are used as raw materials.

Description

are found on the sea side. In the Yamagata Prefecture region, it is soy sauce.

In the morning town of Toyama Prefecture, fishermen were eating their freshly caught scorpions on their ships, but when they returned to the beach, they were fed with their families, and they settled down as a local household meal. When this beach soup was served to summer bathers and hot springs, it earned its reputation and became the standard dish for today's delicious dishes.

The eighth road to the beach of the New Year's Eve in New Zealand County is called "Then Street," and many stores are lined up and provided for tourists and others. While overfishing and changing sea temperatures have greatly reduced the sea's perforation of the sea, in recent years they have been turning to Hokkaido and other sources to protect the flavor of the native land.

The example of how to eat.

Cut down the razor, scale, and the whole body from head to body, except for the tail, is put into a pot, and stir it with a tastey sauce, and then eat it. While you have a pleasant taste, the part of the bug liver is a deep, rich, soft taste. Especially in winter, the matureness of the albino and the male ovum is a source of rich flavor and a more likely to warm up. Besides onions, gobows are often eaten, but the flavor of onions and the simple, fibrous taste of the gobows can be strengthened to enhance the flavor of the mixed taste of the cod and the taste.

Text adapted and translated from the Japanese Wikipedia article たら汁 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.