Yakianago 焼きアナゴ
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | 焼きアナゴ（やきあなご） |
| Reading | Yakianago |
| Home area | Plumbing Area |
| Main ingredients | Anago |
History and Origins
The baked antelope is a dish that was cooked by the roasting of an anago with a knife stuck in its mouth. In the country's largest flood-heating fields, many rivers are fed by nutrients and abundant food from the earth and the tides, which make them a suitable fishing ground for their habitat. The anago eaten for food is a mahogany, and the Annas in this region are very well known for being soft and fat. In the Sassang-sama area, where the original owner of the old shop began to recover from the sun - dried war. The Hyogo Prefecture people love it more than the eels, but these days, the catch has been lost because of environmental changes, burials, and overfishing. So while many imports from Korea and China have become so abundant that local roasts are less common in the shops, they are still an integral feature of various activities for the local people. In addition to eating the yaki-yaki as well as as the yaki-yaki as well, many homes use it as a mixture of ingredients, such as sushi or sushi.
When It Is Eaten
It's eaten annually, but at the age of July, it's in September. The New Year's Eve will be eaten at the start and end of the year and at the festival. It's also used as a gift.
How It Is Eaten
Open up, stab your fists, and burn. I cook rice with sugar, so I don't have to mix sugar, so I don't have to put oil, steam, and wine together.
Recipe — Serves 1
Ingredients
- 70–100 g 生穴子 一尾
- 5：3：1：1。。 ※たれは
Method
- Koyoko will turn her back on you.
- I'll make a charcoal fire, and I'll burn it from the side of me, or paint it over with a coat.
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.