Bainonimono ばいの煮もの
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | ばいの煮もの（ばいのにもの） |
| Reading | Bainonimono |
| Home area | All within the province. |
| Main ingredients | A clam. |
History and Origins
A type of clam that lives in the deep waters of Toyama Bay. Toyama Prefecture is a common food item eaten regularly, caught by rope fishing in the morning. The four types of water are being washed up: Oe-e-e-e-e-e-e-e-e-so, chim-e-so, ka-ga-ba-ba. It is considered very rare for such kinds to be harvested in the same place nationally. From the word double what you want to wear, the vegetable is the food that appears at the banquet table or at the feast. Among other things, "heel-heel" is an old order and can be used to boil the shells thoroughly. It is said that the nickname "bai" comes from the nickname" by which the small, fishing tweezer is particularly suited to boil. We're also talking about a bit of rice-soured dinner these days. Big things like Chisumizuno, Otsuba and Kagabai are often stabbed and are preferred by a solid sense of dust.
When It Is Eaten
Vegetables are often made for food from their own products, New Year's, festivals, and even when they have something to eat. Although there are seafarings all year round, it is said that the flavor increases, especially during wintertime. It's also provided at the restaurant, and a lot of people like it when it comes to drinking.
How It Is Eaten
Put a chicken and water in the pot, put it on fire, and boil it to the middle of the fire. I'll clean it clean while we're in the water. I'm going to boil the chicken in the pot and then I'm going to boil it. Be careful not to break the shell while cooking. The point is not to boil too hard. When you eat, you can use a twig or other tool to twist it to clean out the tip of the liver and enjoy the whole taste of the oyster.
Recipe — Serves 4
Ingredients
- 30 小バイ
- Broth: 600mL dashi stock
- Broth: 60mL soy sauce
- Broth: 60mL mirin
- Broth: 20mL sake
- Broth: a pinch ginger
Method
- I'll put the chicken and water in the pot.
- When I'm boiling, I'll burn it in the middle for ten minutes.
- When you get up in the tub, wash it in the water.
- I'll boil it with soup for ten minutes.
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.