Hazetsukudani はぜ佃煮

History and Origins

The Bay of Three Rivers, between Mishima and Mizushima, the island of Tsukashima, Aichi Prefecture, is long-distance, and is blessed with flats, such as the Sakura and the Lanami. It also encourages the growing of a sweetly prepared plant in Mizushima, and there is a custom in the coastal areas to make the old fish so that they can be eaten for long and still have a stew shop. The Aichi Prefecture soup is characterized by the use of citrus. This mass is also a flavor for Aichi Prefecture, and is also called sesame oil. It's said that the liquid that developed during the process of making bean sauce begins. General soy sauce is made from wheat, but the masses are made of almost only peas. That is why you can taste the rich kok and flavor that make the beans taste good. "The Japanese soup is an essential ingredient in the cooking of rice." It's said that Hase's face resembles a haze's face, meaning he's a hag-in, and that he can accomplish his goal faster by swimming faster.

When It Is Eaten

As a gift, I can often be eaten in New Year's soup. In wintertime, they say that they realize that the rice of the Haze from Three River comes to the head and the end of the year is near. Isegawa Bay is the coastal region where the autumn of September to November is the season for fishing. The honey caught in the catch will be removed from the intestines and burned and stored until New Year. In addition to boiling rice, baked honey is made into sieves or turquoise juice. Hazes are also delicious for stabbings, cucumbers, and pancakes. However, the haze that you can stab in is two years old, and it's called a hide-and-seek. It's said that Agamesaki in Towashima is a great place where he can catch Hase well.

How It Is Eaten

The river Hase boils as it does without taking its entrails, but the sea haze is cooked after removing its entrails, roasting them, and drying them. The seasoning is a lump that brings out the deep moss and flavor. Also, there are ovens that add an accent to the flavor, such as boiling the soup on the bottom of the pot or boiling it on the back of the rice sauce or ground it in a small amount. When you are concerned about the smell of Hase, once cooked lightly in tea, before boiling it with a lump and sugar, the smell disappears. You can eat with cooked rice and enjoy it as a bowl of wine.

Recipe — Serves 4

Ingredients

• 200 g ocean Haze
• Mix: 200 ml water
• Mix: 50 ml sake
• Mix: 50 ml mirin
• Mix: 50 ml tamari soy sauce
• Mix: 3 tbsp sugar

Method

1. We take the scales of the ocean, we take the scales of the sea, we take the era from the mouth, we insert era deep in the shape of a bamboo plant from both sides, and we loop it around and pull it and its guts out. Wash quickly with salt water to remove the dirt and wipe the water.
2. I'll put them in the fridge without a bat or a lap and dry them for about half a day.
3. I'll roast the fish in a grill.
4. I'll put it in the refrigerator and dry it overnight without raping again.
5. Put A in the pot, place 4 in a line, cover it, and boil it in a weak fire until the soup is gone.

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.