Home / Saga / Mutsugorōnokabayaki
Mutsugorōnokabayaki むつごろうの蒲焼
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | むつごろうの蒲焼（むつごろうのかばやき） |
| Reading | Mutsugorōnokabayaki |
| Home area | Aquamarine |
| Main ingredients | Prickly |
History and Origins
That symbol is said to be found only in the Mexical Sea in Japan and in part in the Algorithm, surrounded by Kyushu mainland and the islands of the open sea. In other parts of the sea, such as the Akira coast, they are sometimes called the Sunpus. The sea-driven fish, which can breathe both in Ella and in the skin, comes out of the den when the tide comes down. The egg season is May, and since males continue to jump as a suitor for females, people from all over the country will gather to take pictures of them. It's about the summer of August, so you can catch it by the traditional fishing method, called the 'C' when it comes to low tide. The "Big's Burn" that cooks sweetly after being baked alive is known as a delicious native dish, but if it is fresh, it can be used as a sashimi or a taste juice.
When It Is Eaten
It's from late May until August that the pullow is caught. Using a live moustache that is ground into a brandy, "Big-Book" can usually be eaten only at this time.
How It Is Eaten
I will stab the moustose in a living bush and burn it in a charcoal fire. Put sugar, soy sauce, and wine in the pot, add to it a tin of gravy, boil it, and cook until the soup is gone. This "Bing of the Powder" is also eaten. To use something fresh, I'm going to put it in salt water and make it spit.
Recipe — Serves 4
Ingredients
- 8 ムツゴロウの素焼き
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp sake
Method
- I'm going to cook it. I'm going to cook it.
- I'll put it on the vessel.
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.