Bekanabe べか鍋

History and Origins

Despite snowfalls, winter temperatures are moderately low, and summer is extremely hot and humid, Ishikawa Prefecture. It was the anemic culture that survived the unique climate-like soils that was rooted. For example, "Yes," you can count to one of the three great Japanese fish. Sulmeka's internal organs are raw materials, but such materials as Myi, the Ulmey, the Saba, and the Aji, can be expanded in a wide variety of localities. Also, the unspoiled, as the founder of the sushi, and the representative of Kaga food, is a native dish that is also a local dish with its grain. The conch eagle, which has stuffed the eagle, is also rooted in the traditional dish of Ishikawa Prefecture. It's been reported that in times of lack of refrigerated technology, it spread as a means of saving large quantities of eagles. A long time ago, food was essential to the poor winter countryside. They burn or wash the oven with water and stab it and eat it. The salt is so high that it goes well with the wine bowl, of course, without rice. In Japan, this eagle has been known for ages for its use. A dish cooked with conch eagles and salted cabbage and mushrooms and so on. It is said that the eagle was born of a "basin" because of the common fish, and that among the common folk, the conversation "to eat today or to eat again tomorrow" was common. In Japan it is also called "stuck" and "dunged-up." The "conic eagle's shell" that I used as a container is a popular dish for one person. It's not a mountain range, but in the south of the state, the white eagle and the cucumber are eaten by the "Iseji Cauldron" that has boiled with the condiments.

When It Is Eaten

Conciy eagles are out of school year after year and are easy to collect in a private home. In times past, in homes everywhere, the "kook pot" was eaten in winter as one of the dishes of the pot, but it is not eaten much now. Some families eat when summer meals do not go on, since they are steamed and eaten in some areas, and they contain a lot of salt.

How It Is Eaten

Cut the radish and carrots into size that is easy to eat, and boil them in soup made from koi eagles and wines. When the materials are on fire, use chopsticks to loosen the eagle and then eat the bones. In some homes, vegetables and peppers can be added. By boiling, you can enjoy the unique aroma of the wine. I'll put a condiment eagle on top of a vegetable and boil it down to a pot, but the trick is to cook it first, and the eagle will smell, sweet, sweet, sweet, and without leaving a smell. The vegetables produce water, but you should watch your fire to keep them from burning.

Recipe — Serves 4

Ingredients

• 500 g daikon radish
• 1 sardine
• 50 g sake lees
• 1 cups dashi stock

Method

1. With my hands, I rip off the wine, and put it in the soup and make it soft.
2. The radishes are cut into strips.
3. Put one and two in the pot, and a condiments eagle in the middle. When the fire comes through with a tinknit, you can use chopsticks to loosen the contemporaries and stir them up and boil them in a weak fire until the juice is gone.

More About Bekanabe

The dish is a native dish of the Ishikawa Prefecture coast. It's a pot made of conch eagles.

Overview

Ishikawa Prefecture is a peculiar climate climate with snow in its place but with snow in winter, which is relatively low in winter, which is hot and humid in summer, and there are also a lot of local dishes that grow with this climate-like climate and are based on an enzyme culture, which is rooted in anemic culture, which is also rich in gravy, unstinting, and unstamped.

Concierge is a traditional dish with an eagle soaked in salt, and it has been spread as a means of saving an eagle that can be caught in a time when no refrigeration technology is available.

Betel pot is a dish served with soup from wine bowls such as condiments, salted honeysai, mushrooms and so on.

They were often eaten in winter, but they contain a lot of salt, so sometimes they can be eaten when they don't eat in summer. It is getting less and less difficult to eat pot or pot at home in these days.

Name

Because the eagle is a common fish and is eaten daily, the conversation "I'll eat today" is common, and it has its origin.

They also call me Dobokka.

Text adapted and translated from the Japanese Wikipedia article べか鍋 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.