Agonokōmani アゴの子旨煮
| Prefecture | Shimane (島根県) |
|---|---|
| Region | Chugoku |
| Japanese name | アゴの子旨煮（あごのこうまに） |
| Reading | Agonokōmani |
| Home area | Hidden Areas |
| Main ingredients | (Sniffles of Tweet's Eggs, Ago's) |
History and Origins
A local fish that is also Shimane Prefecture's prefecture will be on the move after mid-May, and is known to the locals as "The Fish of First Summer." In Shimane Prefecture, two kinds of fish can be caught. The former is called "circle ago," and the latter is called "horn ago," and these are named together as "go." It's a traditional everyday diet, and it's said to be a rice fish. This is the language that is passed down among local farmers, which is that they often used to cook toad fish for the people who helped with the planting. It is said that a long time ago farmers used to have "no jaw" to plant a field. There are a lot of dishes with fish, such as razors and fly, but the rare fish egg, "Ags" is also frequently eaten. A jaw's offspring is characterized by large, leathery eggs compared with the tarac and the muscle. Also, each egg has a delicate mouth that is hard to loosen. Many locals like this particular sense of food and flavor. Locally, "Ago's Tofu" is recommended to suit the wine bowl, but it is also delicious, such as cooking, boiling, and so on, and a dish that has been used by the jaw is eaten well by the locals. Since a jaw can only be eaten during the egg season of a tobi fish, the locals will call it "precious and luxury more precious than the body. "
When It Is Eaten
A jaw child can only get from a fish with a young tobbi that will be washed in the first summer, so it will be more expensive or more expensive. It is said that manufacturers who only need to be a toad fish's body may sell only the eggs that they extract from a toad fish.
How It Is Eaten
It's a simple dish to boil and boil the eggs in the skin with soup, garlic, wine, and so on. If you're going to put on your toe, you'd better taste it well, and put in the sauce of the pepper or the chopped of the sauce. If you put in the fish eggs, you'll have a good accent. You can taste it if you cook it.
Recipe
Ingredients
- 8 アゴの子
- ginger, to taste
- 150 ml water
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tsp sake
- 1 tsp sugar
Method
- Put water in the pan, pepper, and taste. When you boil it, add a jaw child and cook it in the middle of the fire for about five minutes.
- I'm going to eat on a vessel, and I'm going to eat a needle and a pepper.
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.