Home / Tokushima / Iseebinomisoshiru
Iseebinomisoshiru 伊勢エビの味噌汁
| Prefecture | Tokushima (徳島県) |
|---|---|
| Region | Shikoku |
| Japanese name | 伊勢エビの味噌汁（いせえびのみそしる） |
| Reading | Iseebinomisoshiru |
| Home area | It's the city of Mizuki. |
| Main ingredients | Ise shrimp |
History and Origins
Ise shrimp is commonly known as an expensive food, but this "Ise shrimp taste juice" is a rare household dish. It's a taste-free soup called "bue" that has lost its beard and legs and couldn't be shipped out. Cut the live shrimp in half and then cut it in half. Take a sandbag or a backwood and use it in a delightful taste. It's said that the body parts can be added as tools, that part of it can be stabbed, and the rest used as citrus. Ise shrimp, rich in protein and low-calority, has a soft taste, and is widely known to the people of Tokushima Prefecture. The Ise shrimp, said to be in a 20-foot shallow, uses a sting net that blocks the path of a shrimp called a "little net" and holds it together. It's said that you can take an abundant supply, especially when the sea is rough.
When It Is Eaten
In September, Ise fishermen are banned from fishing. The fishing will begin until May of the following year. In the southern part of Tokushima Prefecture, Ise shrimp festival is held at this time of year, and there is a custom of selling Ise shrimps and offering free juice. By the way, from May to September the Ise shrimp egg season. We're not allowed fishing at this time of year.
How It Is Eaten
Besides Ise shrimps, we use tools such as balls and wretchs. Ise shrimps will boil from the water and remove the root and add a taste to it to make it boil. After the finishing touches, the onions are scattered and finished. I'm told that taste buds usually use alkaline, but some homes are made of red and a combination of red. I also enjoy adding boiled rice.
Recipe — Serves 4
Ingredients
- 1/2 shrimp
- 1/2 onion
- 100 g wakame seaweed (戻して)
- 20 g green onion
- 3 tbsp（55 g） miso
- 5 cups water
Method
- Hold the shrimp's body tight, cut it halfway across its head, turn around and cut it the same way from the tail. The sandbag and the backwoods are taken with forks.
- Cut the onions in half and cut them down vertically. I'll let you back in water. I'll cut the onions in a small cut.
- Cook the pot with onions, water, and Iseshima. When the Ak comes out, I remove it and cook it for 15 minutes. Ise shrimp will be taken out.
- Ise shrimps are made from shrimps, and they are served with sauce and boiled.
- Ise shrimp and four juices are poured out to release the onion.
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.