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Koiwashinosashimi 小いわしの刺身
| Prefecture | Hiroshima (広島県) |
|---|---|
| Region | Chugoku |
| Japanese name | 小いわしの刺身（こいわしのさしみ） |
| Reading | Koiwashinosashimi |
| Home area | I'm going to be in the hospital. |
| Main ingredients | It's a little bit of a trick. |
History and Origins
"The Little Eagle" is a "The Little Eagle," and Hiroshima Prefecture has long been known as "The Little White." Hiroshima Bay has so many Plantons to feed, they are fished with large fish that grow large. So, about 70 percent of the fish caught in Hiroshima Prefecture is caught in the sea eagle. Because it is caught in a fishing net and the shape of this net resembles that of a man's underwear, it is sometimes called patch fishing in the local area. It used to be the precious food of the free, delicious and common people. A small bellows wash down the scales, cool down, and give off a distinctive odor. I'm going to eat the sting with a good shake. It's so tight that it's described as a fish's king, and the way it tastes is so delicious. It's from June to August. Since unsaturated fats are so easily damaged, it is important to be sharp to eat with a knife, but since fishing is near in Hiroshima, fresh peppers can also be passed on to supermarkets and fresh fish shops. In Hiroshima, many people are quick to skim with spoons and packing tapes. Besides raw food, the salt - dried "sew" is also eaten extensively by the "snap" that is made from the Japanese center and is made from the Western world.
When It Is Eaten
June is the beginning of August. When it comes to the rainy season, supermarkets and fresh fish shops will be served in their homes.
How It Is Eaten
Many people in Hiroshima can pick up a little pepper with a spoon or a PP band quickly. I'll let you down. I'll eat it. You can also eat such things as chicken or rice sauce, roasting and eating.
Recipe — Serves 2
Ingredients
- １（30） sardine (sardine)
- grated ginger, to taste
- salt, to taste
Method
- I'll get you a fresh koi eagle. What's transparent in your eyes is fresh.
- If you make cold salt water from the ice, put a blue eagle in it, and gently wash it, it will shed some scales.
- Put the spoon in from around the shoulder and slide it along the spine.
- Once again, in the ice - cold salt water, we wash the eagle, wash the scales and the intestines left.
- The salt water that washed the koi is replaced by a new one and once again, the koi eagle.
- And work five seven times. If you wash it seven times, it tastes delicious. It's just so delicious that you can't beat it.
- After washing, the koi eagle wipes the water thoroughly with the kitchen paper.
- You can use the koi eagle as a plate, or as a dish, or as a treat.
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.