Ayumeshi 鮎めし
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | 鮎めし（あゆめし） |
| Reading | Ayumeshi |
| Home area | Isegawa. |
| Main ingredients | I'll be right back. |
History and Origins
It's a traditional dish prepared by people who have been caught up in the Sekigawa and Kiyaki River. It is so popular that it is called "The 40th and the east of the river" that it takes a large catch of Japan's largest fish. In 2002, Japan's fishing party even elected "100 Rivers of Natural Ayu" At Tochigi Prefecture, in the interior, river fish were valued as a valuable source of protein. Among other special occasions, such as festivals and farm holidays, they have been treated with respect as a gift to be stuck in a broom at once, held in a barrel, and held in a chamber by hanging it down the back of the furnace. "I cook baked rice and rice together" is a dish that can be made easily in a number of dishes and is familiar to the common people.
When It Is Eaten
Since Ch'inzu was a valuable food item, the "sui" was made on special occasions, such as festival days and farm holidays. In Manji, where there is a high yield in the country, from the early summer to the summer, you can enjoy the rich taste of egg-sucking eggs by the end of summer.
How It Is Eaten
After thoroughly washing the rice, I soaked it in taste and water for about 30 minutes, and then I took the wata and baked it into a baked rice bowl and put it in a rice bowl. I'll make sure that the rice doesn't become heavy at this time. When I cook up, I'll take the head and bone and loosen and mix them together and adjust them if they taste too thin. If you use a salt-salted bowl, cut down on the taste. You can put it on a bowl and add a slice of blue or a needle to it if you like.
Recipe — Serves 4
Ingredients
- 3 cups rice
- 4 fresh ayu (sweetfish)
- Seasonings: 1/2 cups sake
- Seasonings: 1 tbsp soy sauce
- Seasonings: 1/2 tsp salt
- Seasonings: 21/2 cups water
Method
- Wash the rice well and soak it in rice seasonings and water for about 30 minutes.
- The carp removes the wata and puts it in a grill.
- I'll put rice on the rice and I'll boil it in a rice bowl.
- When you cook, remove the head and bone, loosen the thigh and the thigh, and mix well.
- If this is too thin to look at the taste, add salt, adjust the taste, and make it a little steam.
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.