Ayurōsui 鮎ろうすい

History and Origins

"I'm going to make sure that I've got all the stuff in my pocket." I'm told that tin can't be used in any way. It's a word that has become a word that has become a word that is so complicated that it's sometimes called a "noodle." I cook potatoes, cucumbers, and other vegetables on the outside and cook them in the sauce and taste them in the sauce. The taste of the citrus has become a distinctive taste. In the heart of Tokushima Prefecture Judaura, the mighty Ogawa, which flows through the center of Tokushima Prefecture, is a clean stream, beginning with the river, and there are many other river fish. It's said that when the season of the citrus comes, many people from outside the province also come to visit and practice it.

When It Is Eaten

Natural plants will be banned during June. The fishing fishing plant called the "Singing River" was carried out, the fresh cucumbers were eaten in a crumple with summer vegetables, such as potatoes and rice. And in Tokushima Prefecture it is illegal fishing, except for some parts of it, in late October and late November and May. In addition, growing crops in the Yoshino and Sao rivers have become popular, and June is supposed to be the season of shipment.

How It Is Eaten

Get rid of the rice and potatoes and cucumbers. Put them in the soup and boil them. When the material becomes soft, the soft vegetables, such as honey, garlic, and other soft vegetables will be melted and tasted and finished. I finished it with a slice of the sink. It's common to taste a unique flavor in addition to the internal organs, since the juju of the Yaura River is grown from moss and is eaten to the belly. But it is also said that when there are people who can't eat it, it can be removed.

Recipe — Serves 4

Ingredients

• 4 ayu (sweetfish)
• 150 g rice
• 7–9 cups water
• 150 g potato
• 100 g eggplant
• 120 g onion
• 100 g shimeji mushrooms
• 100 g garlic chives
• 80 g miso
• 1 sudachi citrus

Method

1. I'll wash the rice and cut the water.
2. The potato will be cut in half an inch or diced.
3. You cut it in two and cut it from the small mouth. I'll cut the onions in slices.
4. The hammer takes a stone tip, loosens it, and cuts it two centimeters wide. I'll keep the sink cut.
5. Put rice and water in a plain pot, potatoes, potatoes, onions, and so on. Put it on the fire.
6. When it is boiling, make it light and cook it on top of the scales when the vegetables are cooked. (If there's sand on the belly of the man, I'll leave it free of the entrails)
7. If the rice is so thick and the fire is cooked, add the soy sauce and cook it while it is served lightly.
8. Finally, add a nice spot. The boiling pot mixes in the pot, except for the head, the bones, the folds. I'll cover the bowl with seven peppers.

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.