30 5 ほっきめし
| Prefecture | Fukushima (福島県) |
|---|---|
| Region | Tohoku |
| Japanese name | ほっきめし |
| Home area | I'll bet you're right. |
| Main ingredients | I'm sorry, I'm sorry. |
History and Origins
Since the beginning of the year, Japanese production has been very successful in the Japanese market. (From the Sasai City Homepage, which is said to be the most productive of the crops in the city) Also, the only Fukushima Prefecture's is the Lake Matsuura, where the oysters are often caught. In the off-site of the Sasai Bikini, the fishing of the oyster has been done since the Meiji era, and it has long been known as the best - known source of the snail. They say that the mineral rich waters off the coast of the Sassi and the Bisbes affect the growth of the oysters and allow them to harvest a relatively large, sweet and soft - food snail. The local food made with these two special products is "a relief." The rice sucks in the shell's bare shell and ends up with a lot of finish.
When It Is Eaten
It's about June, when the meat of the oysters is often eaten. It's widely provided at restaurant, hotel, and home. At first, busy fishermen were known as fishermen' fish on board ships, but gradually they were eaten on land.
How It Is Eaten
Put water, soy sauce, sugar, wine, salt in the pot, boil the oysters, and cook the sweets. Once you take out the shells, put in the rice, boil them, and mix them together. To finish the finish, the leaves were scattered and finished. If you add a piece of needle when you add a fresh shell, the smell of the shell will be lightened and you will be exposed to a soft spot. And not only do they have a fine shell, but they also add carrots and chicken and so on.
Recipe — Serves 4
Ingredients
- 3 cups white rice
- 4–8 ほっき貝
- 3 cups（） water
- 4 tbsp soy sauce
- a pinch salt
- 1/3 cups sake
Method
- The rice is sharp and we have to cut it.
- The oysters are taken from the shell, cut open, removed, and washed in salt water, and cut into six slices.
- The water and the flavor are boiled together, and then you put a fine shell in it, and when it turns red, you put a fire, and you put it out.
- I cook with the juice and rice.
- I'll put in the oysters that I took out when I steamed rice. If you add a piece of needle-snap cut, the smell will disappear. I'll scatter that leaf (in the amount I like).
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.