Home / Wakayama / Igaminonitsuke
Igaminonitsuke いがみの煮付け
| Prefecture | Wakayama (和歌山県) |
|---|---|
| Region | Kinki |
| Japanese name | いがみの煮付け（いがみのにつけ） |
| Reading | Igaminonitsuke |
| Home area | The area around Tassa City. |
| Main ingredients | (Imagnitional Bludda) |
History and Origins
Generally called "buddy," it is typical of the Southern District. In the summer, there is a peculiar smell of smell, but during fall and winter, the smell is gone, and the fish are eaten mainly by rock sea algae. It becomes delicious, and they enjoy the pre-recorded taste of white meat. The custom is to boil and eat Yidu with its tail on New Year's Eve instead of Thailand. It's also an indispensable fish for a festival. It's said that "Your Highness has eaten a fish named Ty, at least the common folk have a name Ty." It's not particularly popular, and you didn't start eating it, but it seems to have spread from the good taste.
When It Is Eaten
From November to January, they are caught fishing by the stinging method. It tastes better in wintertimes, when the tide is below 20 degrees Fahrenheit, but when the temperature is higher, it tastes different, and so it has a higher value than in the country. In Tokuta Shiba, Tokuta and Tada, when it comes to New Year, they boil and eat it instead of Thailand.
How It Is Eaten
I'll boil it whole with sugar and soy sauce and wine. To remove the internal organs, in festivals and celebrations, the roots are packed into the stomach to keep the body warm. When it is cooked, it is separated from you, and the food is delicious as a supplement. The soup has a lot of gelatin in it, so it cools down, and when you eat with it, you get a cup, and you can enjoy the smell of it and its unique taste. In addition to boiling, they are fish that taste the juice and fly the dishes and dry dishes.
Recipe — Serves 2
Ingredients
- 2 イガミ
- 1 daikon radish
- 1 bamboo sheath
- 200 ml sake
- Mix: 200 ml soy sauce
- Mix: 200 ml water
- Mix: 200 ml mirin
- Mix: 70–100 g sugar
Method
- Egame grabs a kooka, takes an entrail, cuts it in.
- Keep the large root cut in two centimeters.
- I'll boil the wine in the pot, boil it up, put the flavor A in the pot, and let it boil.
- We put roots in the bamboo leather, we put sand on top of it, and we put it in a pot with bamboo bark. The main root is packed in the belly of Igame. )
- I sometimes cook it over a strong fire with boiling.
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.