Home / Hyogo / Ikanagonokugini
Ikanagonokugini イカナゴのくぎ煮
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | イカナゴのくぎ煮（いかなごのくぎに） |
| Reading | Ikanagonokugini |
| Home area | Inland Sea area. |
| Main ingredients | (Laughter) |
History and Origins
The "Cow of the Sea" is a sweet, steamy stew made from raw fish, such as rice, sugar, and pepper, and is a traditional native dish in the Inland Sea area. The fact that the nail looks bent when it is boiled makes it look like it's called "silver." Kobe was called the cradle and was originally made in the homes of fishermen, but it became widely known since the 1980s. The women of Akira's fishing union have made recipes that improved the stew that was a strong flavor for fishermen, conducted cooking courses, and tried to spread it. Each year, from late February to April, new fisheries are caught to catch them, and fresh fish stores are lined up with customers seeking to buy them. The city has the smell of carnivorous casserole and sugar, and the locals say, "The smell of crabs comes spring." The "Cingle of the Kanago" is a spring poem in the Seto and is still established as a food culture.
When It Is Eaten
Fishing is banned every year from late February to early March, and the fishing season is about a month short. When the fishing was canceled, many families would buy and sell their new children by kilos and then give the stew to acquaintances and relatives who lived away from it. Today the catch is greatly reduced and difficult to obtain.
How It Is Eaten
Add a fresh body, two-sized, four-sized raw crab, and boil it sweetly with soy sauce, sugar, and pepper. Besides ginger, there are other things that have come out of the way with raw materials, hawk claws, and silk, and are eaten as well as as wine.
Recipe
Ingredients
- 1 kg ignago
- 180 ml dark soy sauce
- 250 g sugar
- 30 g ginger
Method
- I'll cut the pepper into pieces.
- I'll put pepper and taste in a large pot and boil it.
- Put the sea otter in at a time, and cook it until the fish turn white with fire.
- I'll cook it for about two hours until the soup is about a third of the size.
- Take the lid and stir it until the soup is gone. I'll return it a couple of times along the way.
- You can't do anything without the extra juice.
- There are ways to boil the fire so that it doesn't crack and will be covered with foam.
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.