Azara あざら

History and Origins

Fresh fish are often caught in the city of Sendinuma, Miyagi Prefecture. Menokes are particularly in the winter when the fat begins to swell. The curses on the Menoke rose have long been known as the food of the common folk. If you take the cabbage, it's long-term induction, which increases the fermentation and increases the acidity of the cabbage. It's said that this old cabbage and fresh menuts are cooked in wine bowls to make a dish that has a condensate flavor. However, it is said that today the fishing of Menoke is falling, or that the price is rising, and that today's ridiculers often use common fish, red fish. Red fish are as delicious as menutrious soup and fat.

When It Is Eaten

Since the cabbages are in the long run from winter, they are often eaten mainly in spring. The wax was delicious when it was cold, and the next day it boiled back, and it tasted even better.

How It Is Eaten

Cut the old cabbage into easy-to-eat size and boil it down. After that, we wash the water while leaving the salt on. Put a mannuke rose and water in a pot, and if you boil up, add an old cabbage paste. I'll taste it with salt and soy sauce, add wine, and boil it with a weak flame.

Recipe — Serves 4

Ingredients

• 400 g 白菜漬け
• 400–500 g menuque (身とアラ)
• 5 cups water
• 150 g sake lees
• 3–4 tbsp miso

Method

1. I'm gonna cut the manke out and put it in a pot.
2. Instead of washing cabbage, cut it three centimeters long, put it in a pot, and cook it to add water. Cut the soup, change the water, and treat it with salt as much as it remains.
3. Put a Menoke rose and water in the pot and put it on fire. When it is boiling, cook it in the middle and cook it for about 20 minutes while you dig through the pot. Add two cabbages and boil again, and then add a meal.
4. When you cook, boil the wine in the soup, and if you boil it up, you stop the fire.

More About Azara

The wax is made of rose-punked peppers and raw cabbage, and boiled with wine. It's a Miyagi Prefecture dish. Sometimes red fish are used instead of minoke.

It is said that it originally started with boiling the leftovers of each household in the old New Year.

There is also the theory that it was invented in a home that was in trouble with the treatment of cabbages in spring.

It's very little made in private homes at present. It's as much as being served in a small restaurant.

Example of how to make

I'm going to put a chicken, a chicken, a chicken, or a bowl of water in a pot of rice, and I'm going to boil it in a pot of water enough to cover it with a mixture of boiling water, and then I'm going to cook it with even lower heat.

If you add a little soy sauce while looking at the salt on the cabbage, you'll get a Coke. Also, if you add wine, it will burn easily, so I'll take care.

Origin and Word Origin

Text adapted and translated from the Japanese Wikipedia article あざら 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.