Fukanoyuzarashi ふかの湯ざらし

History and Origins

"Sweet" refers to sharks, which are often caught in the south by a meter or two, and in the south by the variety are Isahuka, Mabuka, and Hoshba. It was said that in those days, fishermen used to make wine in vinegar as a bowl of unspoiled fish. I'm elastic, and I enjoy the dust and texture of my teeth. The more difficult it is to prepare and cook, the more difficult it is to cook when you start in the morning, the more it is to finish in the evening. The white fricka and the sweets that have been served are the most delicious and delicious products that are known for their liquor and delicious dishes.

When It Is Eaten

The fiesta dishes found in the South Aussies are typical of the bowl dishes. A bowl dish is a dish that doesn't have a lot of food, and a dish that balances the ocean and fields, and "Steel Water" is an essential dish. I'm going to make a sauce made with my own branding sauce.

How It Is Eaten

After gently passing the fan into the hot water, I use soft tadpoles to pick up sharks and distribute them to three sheets of cool water. I'd like to add a bowl of rice, a sauced mustard, and a taste of vinegar and sugar to taste your favorite taste. It is common to add close ties, tofu, and seasonal vegetables, and it is sweet and bitter taste that combines to make you eat.

Recipe — Serves 4

Ingredients

• 600–700 g フカ (shark)
• 100 g spinach
• 100 g cucumber
• Miso: 100 g barley miso
• Miso: 3–4 tbsp vinegar
• Miso: 2 tbsp sugar
• Miso: 1 tbsp Japanese mustard
• to taste （、、） つけあわせ

Method

1. I put a lot of hot water into the shark's skin, and I pulled it up quickly, and I took the shark's skin with a soft iron eagle.
2. Washing them, putting them in three sheets, cutting them in a five-millimeter width, and dipting them in water with one half of salt in a 3L for a while.
3. I'll put two in the boiling water and boil it for two minutes and I'll have to make sure that you don't get cold water. (Not too boiled)
4. The tofu will cool on a three-centen-and-a-half-inch dice as hot water.
5. The rice is cut into four-inch lengths and cooled with a quick boil. It's a quick, cold, hot soup. I'm going to cut the spinach into four centimeters with a quick boil. I'll cut the cucumber into thin strips.
6. The taste buds are made of sauerkraut, mustard, vinegar and sugar, and they are served with the desired taste and color.

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.