46 10 いぎりす

History and Origins

A local dish that runs on the island of Tohara on the island of Nagasaki Prefecture. It is said that the root is the dish "tofu to be eaten" by the Ehime Prefecture, now known as ZX2X, although its ingredients and recipes are slightly different. Something that is now close to the healing dish is being made on the island because the Confederation has resuscitated the farmers from each of the Shikoku plants in the island in 1637. It is believed that the cooking began because they learned that the Inland Sea as well as the Inland Sea was harvested in the Akira Sea. The name "tossing" has nothing to do with the country name England. It's believed that the igus 'egis' had just a change of accent.

When It Is Eaten

Although it used to be a daily diet, it took me a lot to make it, and since the alga of the raw materials has become an expensive food, families have gradually been reduced. Now it is beginning to be viewed as a dish made of special seats, such as a wedding feast. However, there are several restaurants that provide regular services locally.

How It Is Eaten

If you put the dried algae in the boiling pot, boil it or boil it, then transfer it to the sink, and it will form a "screw." Cut into sheepkins and eat them as they are, taste the flavor of the paint and the good taste of the throat. There's also "white" that doesn't put the tools inside for Buddhist affairs. It's cut thin and eaten with soy sauce and white pepper.

Recipe — Serves 10

Ingredients

• 60 g essence of the Sea (干)
• 60 g peanuts
• 1 blocks tofu
• 1 carrot
• 3 キクラゲ
• 150 g rice bran
• 80 ml light soy sauce
• 1 cans mackerel
• 8 cups water (二番汁)
• 2 tbsp sugar
• dashi powder, to taste
• salt, to taste

Method

1. The algae are soaked in the juice of the rice plant and held tight. (The soup is sweetened with citrus, and soaked with citrus)
2. Khyger, cut carrots, cut tofu into a tiny inch-long eye. I'll roast the peanuts and break them down.
3. Put the pot in a pot, and put the citrus with a good stick of citrus 1 into the fire.
4. When it's boiling, put in the lye and boil with the citrus. (Character)
5. Sugar, soy sauce, raw raw material, two ingredients, and cans of palm cans are loosed and mixed in with the juice.
6. If you heat it, it becomes glue. We can cook it in half an hour so it doesn't burn. We can taste it with salt. (Accidents and fire force are different in time)
7. Put in the peanuts and mix them so they don't get hungry.
8. Put it in a sink and cool it down. I'll cut it to the right size.

More About 46 10

The best way to do this is to make local dishes that are passed on to the Nagasaki Prefecture or Kumamoto Prefecture. The name comes from the source oceanic algae called 'Igis'. It's the same system of foods as tofu tofu tofu tofu tofu to eat. It has nothing to do with the name "Britain."

Overview

The dried ignus algae are boiled in rice or citrus juice or soy sauce, and they are made into sheep's wool. They are boiled with such ingredients as carrots, fish, and peanuts. Igis itself has no taste and is determined by the materials.

It is believed that the culture of the Shikoku region was introduced to this region of Shikoku, and to restore the island's population that was so depopulated by the turmoil of the island.

However, as families became less and less difficult to make, and as the families that made the knif as their daily food decreased, they were gradually thought to be served on special occasions and rituals, such as the Cemetery. Also, I've prepared Tobashima City and Nanshima City as one of hometown tax donation (furusato nozei)'s return goods to enhance awareness and promote the tradition of technology.

How?

(1) Carrots and silkworms cut into a thousand pieces, and tofu into a tiny one-inch eye. The peanuts are roasted and crushed. Sava cuts, except for bones. (2) If you add oil to the pot, stir the pot and cook it, boil it in the order of carrots, tofu, tofu, tofu, and tofu, (3) (3) If you remove the garbage and pour it with a sweet - smelling citrus, then you put it in a pot and put it on fire. It becomes glue according to the heat. To prevent the fire from burning, we will try to heat it for 15 minutes. (5) and 4). I'll cut it to the right size.

Text adapted and translated from the Japanese Wikipedia article いぎりす 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.