Gobōmaki ごぼう巻き

History and Origins

In the Yamaguchi Prefecture, which faces the Inland Sea and the Japanese Sea, the processed foods that have been benefited by the sea from old age and have also developed from sea success. In the Kunihito region, this history is particularly ancient, and it is recorded that it was presented at a tea party dedicated mainly to the Prince of the First Masters of Longyong, Seung Jo. The pepper is a baked pepper that doesn't steam, and fresh eso is the main raw material in the waters of the Japanese Sea. I've had a thick ring, and I've used eso, which is considered to be the best. Eso's hide is a local dish made of cicadas, and it's called "scrolls." It's a dish that is wrapped around the skin of an eso, and is baked on a stick, and in a water-processing food company in Yamaguchi Prefecture, there are a lot of ways to make this "scroll" and it produces its own tastes.

When It Is Eaten

It's an essential dish for the festival, guests and flowers lunch. In recent years it is regularly eaten at home because it is readily available at supermarkets and water-sharing stores.

How It Is Eaten

Put the eso in three pieces and divide it into skin and skin. Put the skin in the tip of your finger, stick it in the gills, and wrap it around the eso. I'll burn it while spinning.

Recipe — Serves 1

Ingredients

• 1 eso
• 1 burdock root
• Sauce: 4 tbsp soy sauce
• Sauce: 4 tbsp mirin
• Sauce: 4 tbsp cooking sake
• Sauce: 2 tbsp sugar

Method

1. Put the eso in three pieces, divide it into skin and skin into a thick, sweet - oiled tip.
2. When it's in the evening, I'll stick a gold bar in the length of about 15 centimeters. I'll wrap an eso skin around it.
3. I'm going to turn and burn it with fire.
4. If you burn until your eyes are burned, it will be finished.

More About Gobōmaki

A cicada is one of the dishes with the gobow. It refers to things that are cooked in various ways.

Cyclopedia

The sauce was boiled with a slice of beef, beef, pork, and so forth. In recent years it has been often made as one of the salt dishes in place of boiling Gobows. You can also see lunches and stuff.

- What's that? - It's fried.

One of the skiffs is a bowl of fish, or a bowl of fish, wrapped around it, and a kind of chicken fried with oil. In Western Japan, I also call it "Gobouso Goboki." It is often used as a tadpole material.

- It's a delicacy.

There are things made from the skin of fish, such as fish, which are used for citrus. It may be a three-packed fish skin, wrapped in its skin, or wrapped around the bowl before it is wrapped around it. It is also called a tanned fish. Originally born of reusion of the condiments of the stamen, it is now often valued as a rare treat, as it is increasingly used in the raw material of the stamen.

We know of things like Wakayama Prefecture and Yamaguchi Prefecture Northura. Both of them are due here to stay on the table.

And there are also sea eels that have been wrapped around a gobow, and rare ones are called "scrolls," which is originally "burned in the sea eel's broth."

Text adapted and translated from the Japanese Wikipedia article ごぼう巻き by its contributors, licensed CC BY-SA 4.0.

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.