Ebimisoshiru えびみそ汁
| Prefecture | Kagawa (香川県) |
|---|---|
| Region | Shikoku |
| Japanese name | えびみそ汁（えびみそしる） |
| Reading | Ebimisoshiru |
| Home area | Toshimi-Cama. |
| Main ingredients | I've got shrimp, white, tofu, tofu. |
History and Origins
In the Inland Sea, many shrimps are abundant. The shrimps that grow only ten centimeters or so are called "snap shrimp," and the shrimps used in "soy sauce" are also classified as shrimp. In the Kajijiji shrine in Tokyo, Japan, there has been a fall festival held each year in which I thank Kosaka. It's called a "Swisty Festival," and entertainment events are also happening. After you have made a god before God, you'll be able to get back to your attendees. In the meantime, "Syu" is served as a local dish, along with rice and rice. At the Kaji shrine, I have inherited the traditional method of manufacturing about 300 years ago when I was allowed to make a rough cast. There are only a handful of shrines in the country that are allowed to produce rough materials, and in Shikoku, it is the only one. In March, you're dedicating your hands to Isemiya, and in addition to the traditional casting tools used, the style used is specified by the state-specified culture.
When It Is Eaten
Thanks to the recipes in fall, there has been a "breasty festival" every year. Soy sauce is one of the local dishes that is served with smoothness.
How It Is Eaten
I'll take some rice juice. We'll wash the rice thoroughly once, and use the second lye. The shrimp remove the head and tail and wash in salt water. Put the shell in a bowl, add rice yuzu and put it in a blender. The rest of the lye is cooked in a pot and cooked. Add shrimp and boil it while mixing it, then add a white pepper and cook it in a low heat for about 20 minutes. Then add some cut-off tofu and cook. This time I mix it with care not to burn it. I'm going to spread the bow on the vessel at the end of the day.
Recipe — Serves 4
Ingredients
- 60 g shrimp
- 100–110 g white miso
- a pinch （） red miso
- 700 ml rice-rinsing water
- a pinch green onion
- 1/2 blocks（200 g） tofu
Method
- I'll take some rice juice. The first time I do a quick wash of rice. We use the rythrum from the second time.
- Wash shrimp with salt water. The shrimp remove their heads and tails and wash them, put them in bowls with their shells, add them to 500 ml of rice juice and then put them in a blender.
- If you add the remaining rice lye to the pot, add two to it, and boil while mixing it with a wooden pot, add a white pepper, and you can add a red sauce for your choice, then cook it with a low of twenty minutes.
- Put a cut tofu on your small eye and mix it in a way that doesn't burn.
- I'm going to make a bowl and scatter the bow.
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.