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Gengenomisoshiru げんげの味噌汁
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | げんげの味噌汁（げんげのみそしる） |
| Reading | Gengenomisoshiru |
| Home area | Toyama City, Water City, Fish Tsu City |
| Main ingredients | Genge, bow. |
History and Origins
The deep sea pea juice that covers the body of a narrow, white-sized body with a thick gelatinous substance is eaten only in fishing villages families. As for fish that represent Fujiyama, they are famous for their firefish, white shrimp, bluish, and crabs, but these days, they've attracted attention to this genge. It was a nuisance that would be mixed when you took a deep - water sweet shrimp. It was called "the fish below" from the horrid look of its face to the uglier of its 30 years ago. That's the past few years, and the abundance of colagens and the flavor of ourselves are gradually becoming popular. The high moisture content can cause a rate of deterioration, which can be very fast, and can be very toxic, and has only been consumed in fishing villages, but increased quality of retaining technology has enabled distribution of the wide range of the county. The citrus juice that has been eaten in a limited area, of course, has been eaten by various cooking methods. Since there is no professional fish in the genge alone, it is now described as "the Illusion Fish" as a vision fish that can hardly be seen.
When It Is Eaten
Since it will be taken in May of September, it is common for citrus to be made at this time. In recent years it has been eaten not only in port towns but also in large areas of the province. Genge is a good product, but it's very good for the soup. In Isegawa, "gengenbubo" and in Fukui, "Misbeco" are known in both prefectures.
How It Is Eaten
Genge removes the head and the entrails, washs them, and cuts them. When water is poured into the pot, boiling it will add a Japanese-steel protein and a Gengyre. When the Genge burns, we can stop the fire and melt the taste. Put in the carved tape and quickly heat it again and it will be finished. It's delicious. It's delicious.
Recipe — Serves 3
Ingredients
- 6 genge
- 24 g miso
- 5 g kelp (konbu)
- 5 g dashi stock
- 10mL cooking sake
- 5mL soy sauce
- 10mL taster
- 1/3 white part of green onion
- 600mL water
Method
- Cut the head of the Genge, remove the internal organs, and cut them into about five centimeters.
- Wash your stomach.
- Put them in ice water and wash their stomachs lightly.
- When you start boiling, you take out the cloth.
- I'll put three in a steamed three and boil it up and take away the lye.
- I'll taste it with citrus, sesame oil, citrus, and taste it.
- It's done by placing a bowl on the bowl and adding a small slice of white.
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.