Hotaruikanosumisoae ほたるいかの酢味噌和え

History and Origins

The "Koji's Yuuki" is a dish representing the spring of Fujiyama. The firefish lives deep in the water, but about March it will be gathered on the coast of Toyama Bay for its eggs and will be washed for a specified period of time each year. It's the port of the river fishing. By the time of Edo, there are some historical notes that show that the hangfish was already being fished here. The blueish - white - all - white firefish is called "The Mystery of Toyama Bay," and it is an illusion to swim in groups. It's named "Hortaca Casual" as a special natural monument to the country. In Toyama Bay, which fishs in a sequester net, the hangfish has less damage, and the fishing harbors and fishing ports are closer, so it's more vivid. There are also efforts during fishing season not to flush rice paddies to the sea to protect their fishing. The hot - water squid, which floats freshly, is excellent, and the "Koo-Ko-Ko-Ko-Ko" is the most popular dish. The firefish is boiling out of its body, and it's in a hurry, and the outside of it is in a pre-recorded sense.

When It Is Eaten

The fishing of the firefish is banned in March, and the fishing of the squid is being fished until about June, so it is eaten best from spring to first summer. The taste of the spring's arrival to Fujiyama, especially in the port town where there is a fishing grounds for the Hotarikas, will sit at tables every week at home. Adding Assachki and Gii makes them look better and behaves as a part of the hospitality. He's an essential part of drinking.

How It Is Eaten

(The water is salted and boiled, and the water is boiled and boiled, and boiled and boiled in water-meaters and cooks, but many of them are eaten by individuals in the home.) I'm going to cut it into a length that's easy to eat. If you add the gygi to the firefish, you put on the peppers that are mixed with the taste, vinegar, pepper and sugar. It is also recommended that you add to the gears as well as the turtle, the leopard, and the peppers.

Recipe — Serves 4

Ingredients

• 20 squid
• 1 bunches ワケギ
• 40 g fresh wakame seaweed
• Miso: 1.5 tbsp miso
• Miso: 1 tbsp sugar
• Miso: 2 tbsp vinegar
• Miso: 1 tsp prepared mustard

Method

1. The firefish puts salt in hot water and boils it again for a minute and then has to take it out. You can pass cold water right away and then wet it out and remove the eyes.
2. The gygi is gently carried into the water in boiling water, and after we have finished the water, we cut it into three-inch lengths.
3. The raw turtle cuts into three-inch lengths and then gently passes through boiling water to draw water and to drain water.
4. The firefish, the gulls, and the raw turtles can be mixed with vinegar. You can use vinegar for commercial purposes.

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.