Ichigoni いちご煮
| Prefecture | Aomori (青森県) |
|---|---|
| Region | Tohoku |
| Japanese name | いちご煮（いちごに） |
| Reading | Ichigoni |
| Home area | Southern |
| Main ingredients | It's a little bit of a trick. |
History and Origins
It's a luxury dish that comes from the Pacific Ocean, such as Yado and upper-class towns, and is made from high-end foods, such as uni and awavy. It was said that in those early days, fishermen started boiling the seagulls and abalones on the beach in a spectacular manner. In the era of the grandiose, I was able to cook as a food for the machin. The name "Few" was given by the fact that when you put it on a bowl, the golden sea cucumber in the juice that was whited with apricots and so forth, looked like a wild flower in the morning dew. A name that is so popular with wind currents has been passed on to us as an important dish for celebration, such as weddings today.
When It Is Eaten
So that you can say, "When the blue comes out, the sean will taste better." So the sean is in the early July. It's elegant to look at, it's expensive, and there's no doubt that you can make it as a hale meal in the local area, as a snack, a tray, a New Year's, or a celebration. The simplicity is the quality and intensity of the material, and the flavor of it is especially good locally. If you can't eat anything else, many people go out of their way to carry their feet.
How It Is Eaten
It's orthodox to make a full taste of materials. A simple dish to boil fresh sea cucumbers and abalones in water or on the surface of a casserole, to pick up the taste with a little sieve, and to cut it blue. It's an abalone, a seagull, which is stuck on the tongue, a soft - smelling abalone, a deep - sea scent, and a bluish, unaccented accent.
Recipe — Serves 5
Ingredients
- 200 g fresh sea urchin
- 1 アワビ
- 5 green shiso
- 1/2 green onion
- a pinch salt
- a pinch sake
- a pinch soy sauce
Method
- The abalone is removed from the shell and cut thin except for the mole.
- Keep the scissors in water.
- I'll leave the blue rainbow in fine pieces.
- Put water in the pot, taste it in the flavor when it is boiling, and put a sean or abalone in the bowl, and when it is boiling, you can stop the fire and pick up the flavor.
- I can cut the water and turn it blue.
- If you boil too much, you get stiffer, so don't cook too much. The soy sauce is as sweet as the smell.
More About Ichigoni
Izu soup is a traditional dish from Aomori Prefecture 8X and surrounding tri-land coasts, and is a breath of Uni and awavy.
It's said that the fisherman started boiling the sea cucumbers and abalones he had caught on the beach. In the era of the Great Right, it became possible to cook as a husband's dish. The name comes from the fact that when it was added to the crescendo, when it was added to the crescendo, when it was added, when it was added to the crescendo, when it was painted white and covered with an extract such as an abalone, and when it was painted with a golden - colored parrot in the juice, it looked like a wild fly in the morning dew. Although the luxury of sea horses and awavy has reduced home production, it is still inherited as a hale meal.
Cook fresh sea cucumbers and apricots in water or casseroles, and taste with a small amount of sesame oil, and then put it on top of the daubble. Local firms also sell cans.
It is not selected for native food at rural villages, sponsored by the the Ministry of Agriculture, Forestry and Fisheries on December 18, 2007, but it is chosen as a native dish representing Aomori Prefecture.
Text adapted and translated from the Japanese Wikipedia article いちご煮 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.