37 18 ぶりしゃぶ
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | ぶりしゃぶ |
| Home area | All within the province. |
| Main ingredients | Bry. |
History and Origins
The winter snowball caught in the natural bay of Tokuyama was chosen in the year 8 for "Toyama Prefecture" and represented the province that has a nickname "The King of Toshiyama Bay." This time of the year, coming south of the Sea of Japan, Bry is tight and oily and has gained a national reputation for quality. Buri has been known as an indispensable breed fish on traditional native food, such as raw root, and New Year's, but more and more people have enjoyed it in recent years. If you cut a fresh cut you can taste with a knife, and let it crawl into the juice, only the surface will burn, and the inside will be lily. It's a well-known dish because you're locked in more tights and you're too faty again. It's a dish you can eat as much as you can eat. In particular, Bry's top brand of "sick and cold" is a luxury.
When It Is Eaten
When the catch season comes in February, the winter meal appears on the menu of a restaurant in the province. The Buri of Toyama Bay, soon after the flood, uses ice - cold water on the ship to swim off the coast. In addition, fishing and fishing ports are near at hand, and the vivid quality is paper-rolled. That's why I like simple dishes that have been served freshly, such as chicken and knife. Because of Bry himself, it's almost impossible to eat at the end of the year, on special days, when relatives gather together, and on special occasions.
How It Is Eaten
It's in the pot and I put a cloth and water in it and put it on the fire. If I let them boil, I'll put in liquor and salt and make them tastey. Bry will be cut into thin pieces. The vegetables and mushrooms, such as water plants and cucumbers, are cut to the right size. And you enjoy the gravy, the bile, the vegetable, the poppy, and so on.
Recipe — Serves 3
Ingredients
- 300 g yellowtail (生食用)
- 1/2 carrot
- 60mL ponzu
- 1/2 mizuna
- 2 myoga ginger
- 1000mL water
- 1 えのきたけ
- 10 g kelp (konbu)
- 1 white part of green onion
Method
- We're gonna wash Bligh and drop him into three pieces. I'll cut it between my back and my belly.
- I will cut the skin of my abdomen into three millimeters wide.
- I'll cut carrots and potatoes into a round five centimeters wide. I cut off the stone on the top of my finger and loosen it and cut it with a five-inch width. Wash the water plants and cut them in five centimeters wide.
- Water in the pot, and cloth on the fire. I'll scale two and three.
- When it is cooked, Bry, suck the vegetables and eat them with your favorite herbs and poppy. But there are ways to use Japanese wine and use bottled Japanese tea instead.
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.