Aisonokanroni あいその甘露煮

History and Origins

It was a Tochigi Prefecture native dish that was sweetened with the first spring juice, and it was a large river muscle, such as the Manjidani and the Mosquito, that caught and ate the swarms for eggs in the spring. They are often soft and sweetened to feel a bit of boneness. It wasn't until the refrigerator became popular that fresh sea products were available in Tochigi Prefecture in the interior, and before that, dried and salted foods were the main sources. From such a background, the local river fish were used as a valuable source of protein. The traditional net fishing begins with making eggs easy to lay, and there is still a region in the province where fish are fishing for eggs.

When It Is Eaten

It's March and May, but when it comes to the spring, it gets red on its body, and this is called the "goo." What was caught early in spring is still small and soft enough to eat easily. We ate sweetly of what we had caught during this period, and we used it as a food for ourselves.

How It Is Eaten

If you boil it in a low heat for about three hours, it will be soft to the bones, but not to the bones at night. If you boil it for about two hours at night, then the fire will be stopped, and if you boil it for about an hour in the morning, it will taste better. At this time, the lid of the pot becomes more odor free when it is left open. You can add peppers and water candy to your taste. When you start boiling, cook the dishes without boiling them or using chopsticks. Since we don't have the sun, I'll start eating early while cooking.

Recipe

Ingredients

• 1 kg 【】（） 300–350 g 【】 200 g 【】 200 ml 【】 5–7 【】 to taste あいそ (軽く火にあぶったもの)

Method

1. A pot the size of a flat-knit bowl will be put into taste and boil it once.
2. Take the pot and check the sweets and the pain. A little sweet.
3. I'll put the old lady in carefully.
4. Drop it and cook it with a weak fire. I'll boil water as soon as necessary.
5. If you boil it with a low fire for as long as it takes, it will soften your bones. (It doesn't boil at this time at once, but boil the fire after about two hours at night; the next hour or so, it will be a soft fire, which will absorb a lot of flavor, and the lids of the pot will be more odor free if left open.)
6. See to it that it doesn't burn. I'll make sure the boiling and the soup remain.

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.