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Isazanotamagotoji いさざの卵とじ
| Prefecture | Ishikawa (石川県) |
|---|---|
| Region | Chubu |
| Japanese name | いさざの卵とじ（いさざのたまごとじ） |
| Reading | Isazanotamagotoji |
| Home area | The area around Deepwater Town. |
| Main ingredients | (Sather-o-o-o-o) |
History and Origins
A cave town in the middle of the Yuka Peninsula. The food we are familiar with as a delicacy of this old age is Isaza. Izaa means a white fish. In the Kaga district, it is also called "Sai" by another name. It is a small fish with a body of a type of Haze family, measuring from 5 to 6 centimeters long, and it is characterized by a beautiful, transparent body. As locals in Hajijicho call it " spring tellfish," so Isaza fish is released in spring. The Isza, which has come from the sea to lay eggs, are flocking to the rivers in the town. Locally, the traditional method of fishing with four-hand netting is still spring-like poetry, and a lot of Isaacs can be caught in the net. Dancers, eating whole live Isaza from the beginning of March, are considered delicious in mid-day March. If you can put a few of them into your mouth and then slide them off, you will have sweets and you will enjoy a unique aroma with your sense of food. From April to May, when Isza's body grows a little bigger, the variety of dishes increases. For example, soup, fried food, and steamed tea are among the regular dishes. By May, the same white fish is caught in Kaga and Migawa districts and is eaten by them as well.
When It Is Eaten
Izazaa fishing is banned, and it begins to flow around about March. We can eat dancing around March, and then we can eat it with suck, eggs, eggs, and scraps. Now, with less fishing and relatively expensive fish, family tables are often less frequent and often served at tourist restaurants and tourist resorts. Homes are also often eaten around the cave.
How It Is Eaten
The white taste isasa is eaten by simple cooking methods, such as eggs, combs, steam, and so on. It's the point to cook while you're still alive. If you want to eat a dance, it's delicious to put two glasses of vinegar or three cups of vinegar and then drop some eggs from the leaves and swallow them. A long time ago, because of the many Isazaes, the exotic taste like rice was eaten well.
Recipe — Serves 4
Ingredients
- 200 g イサザ
- 4 egg
- 4 tbsp sake
- 2 tbsp mirin
- 1 tbsp light soy sauce
- 50 g spinach
Method
- I'll cook the seasonings together and boil them up and cook them.
- Soak it down and add the spinach cut to the length of about two centimeters.
- We weaken the fire, we sink the eggs in little by little, and when the eggs are eight minutes old, we stop the fire.
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.