43 12 はすのさんばい
| Prefecture | Yamaguchi (山口県) |
|---|---|
| Region | Chugoku |
| Japanese name | はすのさんばい |
| Home area | Iseland |
| Main ingredients | It's delicious. |
History and Origins
Iwaji City, located in the east of Yamaguchi Prefecture, is a beautiful city with a beautiful castle town with a beautiful natural history and culture. The specially made rock country is characterized by eight holes and nine holes in the common hollow. The story remains that Miura, a breeder, brought back from what is now Oita Prefecture 200 years ago, and that growing began to grow. Then, in addition to the natural conditions that were suitable for warm weather and long daylight hours, farmers improved their efforts and created a unique, sticky, and shiny atmosphere. Now that the name has been known outside the province, it has been transferred. As a local dish with this rock country, it is particularly famous for sushi, but it has come to be known as the daily meal of the common people. In fact, there is also a dish that has been made of vinegar with these other white fish, and it is believed that it was related to a theory from "three cups of vinegar" and that he called "the God of Tada" in China, Shikoku. Iwaji's food is so delicious and it's a really nice piece of chopsticks.
When It Is Eaten
In addition to being eaten daily as a family dish, as well as the rock country sushi and the Great Plains of Iwaji are called, and it is served as food for Hale. It's also an essential item for dinner.
How It Is Eaten
I will cut the bowl and boil it in boiling water with a little vinegar and cool it. The carrots are cut into slices and salted and cooled. Oiling is oiled, baked on both sides with fried bread, and then cut into pieces. Mix grain vinegar, sugar, thin-mouthed oils, salts together, and make vinegar. We'll add vinegar, carrots, fried oil, and rice.
Recipe — Serves 2
Ingredients
- 200 g lotus root
- 1/2 このしろ
- 1/5 pieces young ginger
- Vinegar: 1 tbsp 1/3 sugar
- Vinegar: 1/4 cups vinegar
- Vinegar: 1/2 tsp soy sauce
- Vinegar: a pinch salt
- Vinegar: a pinch mirin
- Vinegar: a pinch sake
Method
- I'll make all of them together.
- The cut-off pepper is put together in vinegar.
- I'll cut this behind me.
- I will cut the rice in half, peel the skin, boil it with plenty of water, and boil it to a boil.
- And four is a combination of two.
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.