Home / Fukuoka / Etsunonanbanzuke
Etsunonanbanzuke エツの南蛮漬け
| Prefecture | Fukuoka (福岡県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | エツの南蛮漬け（えつのなんばんづけ） |
| Reading | Etsunonanbanzuke |
| Home area | Postfecture |
| Main ingredients | Ets |
History and Origins
In Japan, it is also called the "Illusion Fish," which lives only in the northern part of the Sugawa River that flows into the Shizura Sea. The fish of the Katja eagle family grows to about 30 centimeters in three years. The young stay in the river until they're five centimeters or so and then move to the sea area. Between May and July, the adult fish goes back and forth in the rear rivers and other places for eggs. This short period is the only period of time that's allowed, and the fishing will be done. Since the fishing method is drift nets and is sensitive to weather and water temperature, fishermen are sending out boats on warm, south wind days. A single leap of the net will cause the pea to die out. It would be called a beautiful life, "The Fish of the Vision." The "Trying Ships" that happens during the fishing ban are popularly praised as the summer poem of Ogawa City.
When It Is Eaten
We only go to market during the period of the decommission from May to July. These are also before the eggs are laid, and faty and very delicious. Small, unexplored peas are sold in direct sales, and are cooked in fried or paddy, and then set up at home on a table.
How It Is Eaten
The scales are easy to pick up. A fish with so many small bones, it will be finely wrapped and cut. This year's fish, fish born in the year) are locally called "etrebs" and are often eaten by fried fish because they are softer than adults. You can enjoy a variety of dishes, such as sashimi, salting, boiling, boiling, paddling in the south, and rice.
Recipe — Serves 4
Ingredients
- 8 ets
- potato starch, to taste
- Broth: 60 ml soy sauce
- Broth: 60 ml vinegar
- Broth: 40 ml mirin
- Broth: 20 ml sake
- Mix: 120 g（1/2） onion
- Mix: 60 g carrot
- Mix: 30 g（1） bell pepper
- Mix: 2 red chili pepper
Method
- The soup will boil in one piece.
- Sometimes I cut chicken, carrots and peppers.
- Ets take the internal organs, put the knife in both sides at a millimeter apart, cut the bones off, and fold the dough into pieces, and float.
- The freshly fried hot stuff is soaked in the juice and soaked with the vegetables. I'll put red pepper in the bitter.
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.