Ganjiru がん汁
| Prefecture | Oita (大分県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | がん汁（がんじる） |
| Reading | Ganjiru |
| Home area | I'll be right back. |
| Main ingredients | (Rustain crab) |
History and Origins
Sakura City, which is at the root of the country's Tohoku Peninsula. (The North faces the Zinjiang Gyang) And the south wants a mountain of less than 1,000 meters above the altitude. The Tokyo High Hall of Yasuke, the main temple of Yasaka, of 40,000 Yasaka, is known as the power spot that many worshipers visit each year. (The station that flows through the city) The tunada is the name of the large cacao crab that lives in the river and is characterized by a thick, haired scissors like algae. The soup eaten in this area is a soup made from the curds that is ground into the broth. It is said that it was designed to taste the hardy fish. Although it was well established in the average household until the middle of the Showa period, it is less difficult to make a comb than it is to make it, except in some areas. Although there are many names, it is said that the cinnabar accent has gradually changed from "gari" to "gari."
When It Is Eaten
We can make it at home after the mid-August river caani is banned. It's delicious because it stores nutrients in the body during the fall and winter when the egg is laid. Once upon a time, I used to act in the neighborhood as a family for the season.
How It Is Eaten
After you have ground the living coral, ground it, ground it, and boil the rest of the salt. Then the protein becomes a thin mass, and the juice begins to boil as it rises. There are many homes where you can put a pot on fire, and if you cut in a vegetable where the juice has begun to get dirty, the protein of the crabs will accumulate in them. Finally, the simple way to eat with salt or steam is to taste it, but the taste of the crab is tastefully tasteable. If you're concerned about the unique smell of the tawny, you can add ginger to it. In the past, stone mills used to crush the twitter, but now it is common to use mixer and food processors. It's easier to make it because we can break it down into smaller pieces.
Recipe — Serves 4
Ingredients
- 6 river Kani
- as needed salt
- 3 かつお菜 大きい葉を
- as needed light soy sauce
- as needed water
Method
- Wash the river crab well.
- Mix the living river crab and water into a blender.
- I'll have to put the rest of the shell in a blender. I repeat this two times and three times.
- The juice we collected is re-soured.
- Put it in a pot, add salt and put it on the middle fire. I'm going to make sure that it doesn't burn in a stir, stir gently from the bottom of the pot.
- And cut the vegetables into about one centimeter wide.
- When the soup starts to boil, we put the vegetables in.
- When the river crab sits in the vegetable and the juice is melted, you can pick up the flavor with a soft - mouthed oil.
More About Ganjiru
The soup is native to the Oita Prefecture region.
As a similar local dish, there are Tottori Prefecture and garlic in the jar.
Overview
The traditional method of slicing the freshly made twitter is to fertilize the shells alive, and in recent years mixers, such as monkeys, and then boil the salt into the juices of the soy sauce. Since the protein proteins of the crabs are gathered in the vegetable when you add them, many households use them. It is said that it was designed to taste the hard-to-eat fish.
Until the middle of the Showa period, it was a common domestic dish, but today it is rarely prepared in the home and rarely served in the restaurant. However, in the Sustengawa area of Oita Prefecture, it is still a common family dish, and after a fishing break in mid- August, it will be cooked and served by each family table. It's said that the local people were so curious about it as a treat that they divided it into neighbors.
Origin of Name
There are theories about the origin of the name. The name comes from the Japanese word kani, meaning "kani" and "king" in the Japanese language. But this dialect is disappearing.
Text adapted and translated from the Japanese Wikipedia article がん汁 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.