Home / Miyagi / Iwananoshioyaki
Iwananoshioyaki いわなの塩焼き
| Prefecture | Miyagi (宮城県) |
|---|---|
| Region | Tohoku |
| Japanese name | いわなの塩焼き（いわなのしおやき） |
| Reading | Iwananoshioyaki |
| Home area | In other words, I don't know. |
| Main ingredients | Igna |
History and Origins
Igna is a fish that lives only in the upper part of the stream area where pure water flows. The first to thrive in Japan is Miyagi Prefecture, which is difficult to catch. A plant-fed with pure water has no odor at all, and a sweet body is special. It's the royal way to eat soft leather and plain salt. It's been known for a long time as the taste of the common people. And the Miyagi Prefecture will also start to develop a raw food trap, and in 2013, the Water -Circuing Institute for Water - Aquarium, will be able to develop a "Ise" with a zZQQ062X-syx-surpass-surpass-in-the-in-the-Spire-in-Spirit-in-Spire-in-Spirit-In-Spire. We now have "I love you" in Tokyo and in Shikoku. "I'm good at it" has been improved so that they don't have eggs, and there will be no stagnation or decline in the egg season. That's why in two years, it grows to be about 50 centimeters long and about one kilograms. It's managed by hard brand management, and only a large Izwana, which grows to over 800 grams, can say "I'm good at it." The "I'm good" that was developed for the purpose of delivering raw food is highly managed, and it is not unique to the river fish. So, besides raw food, such as knife, white and broad, it is used in wide food, both in Japanese and Japanese.
When It Is Eaten
It is said that natural Iwatakas are the best times when summer, when they are fed before the egg season, is when the fat is the best. The farm is stable and available, so you can eat it for the year.
How It Is Eaten
Iwana rips out her stomach, takes out wata and era, cleans it up, stabs it, and burns it with charcoal.
Recipe
Ingredients
- 1 igna
- 3 g salt
- 40cm takugi length
Method
- I'm going to stick a 25-cm Ida in your eye when you took your entrail.
- With salt about three grams, I shake it from about 30 centimeters high to both sides. (SCREAMING)
- I'll burn it with charcoal. It's easy to take away the cucumbers when you put them in the hot air.
- It's called an e-mailing device.
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.