Gyohan 魚飯

History and Origins

"Food" is a dish where you can put on your food the finely colored tools of roasted white fish, and of rich silk eggs, three leaves, lentils, lentils, chicken, and so forth, and then add the juice that your bones remove. The main tradition, Takehara City, was an ancient sea of shallow waters, but it was dried up during the Edo and was made into a salt field, and it flourished as a "Salt City" for some 320 years or more. The owner of the saltda is called "Safe Master" and he has gained enormous wealth, and his favorite food for hospitality and feasts is "Food" which he enjoyed. This dish, which was once lost due to the end of the salt pads in 1960, was brought back to life in 2008 and served at a restaurant and so on, thanks to the discovery of an introduction of food published in the South China Daily News of January 1, 1974. The city of Takeuhara is still a city of heavy houses made by the town culture that has grown by the salt paddies, selected in 1982 as the "Separated Traditional Buildings" and chosen in 2000 as the the Ministry of Land, Infrastructure, Transport and Tourism "Culture of City View."

When It Is Eaten

The beach master, who owns the salt padda, liked to eat it as a food for hospitality and feasts.

How It Is Eaten

I burn white fish, such as a tailed fish or a curry, and then relax. We'll cook and feed the fish with fresh local foods such as rich local foods as rich silk eggs, three leaves, mustard, and honey. I took it from the bones of the white fish in the ingredient, but I made it taste a little thin with sieve oil, garlic, wine and salt, and then I ate it over rice. The fish originally boiled the salt in a boiling pot.

Recipe — Serves 4

Ingredients

• 120 g fish (尾頭付)
• 2 g salt
• 20 g sake
• 1.2 g salt
• 40 g shrimp
• 40 g carrot
• 40 g window
• 300 g cooked rice
• 120 g shredded egg crepe
• 1.2 g nori seaweed
• 8 g sake
• 6 g dried shiitake mushrooms
• 8 g sugar
• 12 g soy sauce
• 340 g water
• Broth: 400 g shiitake soaking liquid
• Broth: 4 g こんぶ
• Broth: fish, to taste
• Broth: 4 g bonito flakes
• Broth: 8 g soy sauce

Method

1. A little salt on a white fish will burn it down and remove bones.
2. So you can put bones in the soup, then you can pull out more and taste it.
3. I'll boil and boil the loose bodies with wine and salt and then tear them to pieces.
4. The mustard is served with wine and cooked, and dried in water, sweetened with sugar or soy sauce.
5. I'll boil the carrots cut into the flower shape and quickly cut the window.
6. We place the silky eggs, the peppers, the 3 or 4 or 5 on a plate.
7. Add six to white rice and two to eat.

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.