Ajinosanbai アジの三杯
| Prefecture | Kagawa (香川県) |
|---|---|
| Region | Shikoku |
| Japanese name | アジの三杯（あじのさんばい） |
| Reading | Ajinosanbai |
| Home area | All within the province. |
| Main ingredients | Aquamarine |
History and Origins
In the summertime, when I helped pull the net, fishermen, both adults and children, divided the fisher and the eagle. "The Three Cups of Aji" is a local dish with this fresh little fish. The vinegar not only makes the bones of fish soft and whole but also makes them rich to the hard work of increasing preservation. It is also said that the aquamarine was named from the "sour taste" of fish. In the Inland Sea, it begins to grow from summer to autumn, and it grows to about 15 centimeters in fall. Since the Inland Sea is rich in shallow water, and there are plenty of plankton to feed it, we've been blessed with abundant sea products all year round, and we've been inheriting a wide variety of fish food.
When It Is Eaten
Using an azi to enter the Inland Sea from summer through autumn. I've been known for many years as a summer festival drink. Three refreshing glasses of vinegar, which has a hot acidity, will make you hungry even in summer. Also, since we can eat whole fish, in addition to protein and fat, the calcium in our bones has contributed to the increase in health.
How It Is Eaten
Remove the entrails and burn them so they burn. We make three cups of vinegar and add spices such as peppers, peppers, chops, and peppers. Three cups of vinegar and a baked age. I'll add a little green and green hair for the last time. Not only is it made out of ducks, but it can also be made out of small fish such as slippers and kisses.
Recipe — Serves 4
Ingredients
- 8 horse mackerel
- Mix: 1/2 cups vinegar
- Mix: 50 g sugar
- Mix: 70 ml dark soy sauce
- Mix: 50 ml（） dashi stock
- Mix: a pinch salt
Method
- The duck removes the angry one. (Sniffles) (You shouldn't be hungry.)
- In the branding net, first of all, burn your face in color, then turn back when it's done, and then cook it down to the inside.
- We add seasoning A and make three cups of vinegar. Depending on the season, peppers and chops, but add a fine cut of the pepper.
- Two freshly burned aces are put on. Sometimes I get the flavor back on the back. I'll cut the cuttings in the sink quickly and cut the blue.
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.