Namazunotenpura なまずの天ぷら

History and Origins

The Tikaku town in the east of Gunma Prefecture has a water source so abundant as to be called "the home of the horse." Although there are still well - known national first-class rivers, such as the largest Tokura and Toshise rivers in the country, there were many more rivers, ponds, and swamps in the past. Water fish from that rich source are well known as special products and are eaten by a variety of fish, including wild cucumbers and goods. One of them that is popular is the variety of dishes made from rice. There are many recipes, such as pitching and stabbings, but the known representative is the "Schin's Fabulator." They say that the white and the most remarkable white and Saxak's clothing are compatible and that many tourists and food distributions come from outside the state.

When It Is Eaten

In the old days, there were a lot of checkpoints for fish caught there in Tikaku, where rivers, ponds and swamps abound. Of course, it wasn't long before there were resorts to selling river fish, but there were local restaurants that provided fish and fish in the neighborhood, and still provide a variety of fish and fish food, including the rare periwinkle. Also, since there are lightning shrines and high-frequency shrines nearby, I'm also acting as a fine dish for visitors.

How It Is Eaten

I often wear mud. First of all, it's important to make sure that you're prepared to do your dirty work. In some food and drink stores, they spend a week digging out the dirt, removing the smell, and trying to provide fresh and tasty food. Also, since only a small portion of the body can be eaten as a use of chicken, it can be offered as a "coasting" to be used as a "snaping" by the rest of the body to be ground up and mixed with vegetable or tofu and fried with dumplings. The first fly doesn't take off its skin, but it says it's a trick to pick up a knife and float at high temperature.

Recipe — Serves 5

Ingredients

• 1(100 g) first of all,
• 100 g burdock root
• 100 g carrot
• 100 g potato
• tofu
• 1 tbsp シソの実漬け
• 2 tbsp miso
• 100 g wheat flour
• oil for frying, to taste

Method

1. First, I want to remove the parent bones and fold them fine. Recently, the food processors have broken bones.
2. The carrots are finely cut and the potatoes are cut down. I'll drain the tofu.
3. The flour will melt a little harder than the woolly coats of the fly, and will mix a mixture of 1st and 2nd and cysodium.
4. I'll cut it in small pieces, and then I'll float it slowly with oil.

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.