Home / Niigata / Fugunokonokasuzuke
Fugunokonokasuzuke ふぐの子の粕漬け
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | ふぐの子の粕漬け（ふぐのこのかすづけ） |
| Reading | Fugunokonokasuzuke |
| Home area | São Paulo. |
| Main ingredients | Fugu eggs, salt, wine. |
History and Origins
In the Sea of Japan, "Gomafish" will be won between June and July. After having salted the eggs for more than two years, what has long been matured in Sachashi's wine is, "The Sachswa's Sung's Snack." Niigata Prefecture is unique to the fleet, and Ishikawa Prefecture and Fukui Prefecture have similar products. It's said in Sado that it was made since the Edo. You need a special license, a cook's license.
When It Is Eaten
In the wine bowl, salt is less salty and more palatable than salted. However, because of the saltiness, I eat rice and again as a wine bowl.
How It Is Eaten
We use the materials processed by someone with a special license. I'll remove the wine around me with gauze and slice it and eat it. Even if it's soft, it's delicious. It's delicious, either by adding big root or filling with pot or tea.
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.