Izumiya いずみや
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | いずみや |
| Home area | All within the province. |
| Main ingredients | It's just that I've got a lot of fun. |
History and Origins
A sushi from the new beach area, which is a local dish, and has been seasoned with rice instead of rice, is called "snap". In the Edo period (in the year 41591), a second copper mine was opened, and the resident who contributed to the development of the region was fed rice, but the natives could not eat rice easily. So I tried to eat the same food as my tenants, and I took rice instead of rice from the beans that grew from the rices. There is a theory that this dish was brought to its home by the "The Fountain" - the department of the family. It was called "The Wander," and then passed on to it by the people from all parts of the county who were employed by the family. It's said to be round in the south of Japan City and elsewhere.
When It Is Eaten
The fish used are mostly local fish that are caught in time, but sometimes they use Thailand or the Amazon. In each home, the flavoring and use of fish is a different local dish. They are used to being eaten regularly in the past year, but they can be eaten in recent years, and their opportunity to cook at home has been reduced.
How It Is Eaten
When you close the small fish, you take the middle bone, and you boil salt for half an hour, you take it in sugar and vinegar. When the surface becomes white, I'll take it out and keep the vinegar in good order. The flowers are roasted and seasoned with fish juice, cut into pieces of garlic and anorexy, mixed with vinegar.
Recipe — Serves 4
Ingredients
- 200 g okara
- a pinch ginger
- 1 tsp（） オノ実
- 3–4 sea bream
- Mix: 1 egg yolk
- Mix: 4–5 tbsp vinegar
- Mix: 2 tbsp sugar
- Mix: 1/2 tsp salt
- Mix: a pinch umami seasoning
- salt, to taste
- sweet vinegar, to taste
Method
- Koo's face is tied up, he takes the metacarpals, puts salt on them, and after about half an hour, he washs the vinegar and dips it in the sweets.
- The flower of the bush is roasted from the ground, add flavor A to the fire, and then hit it even harder.
- and add the roasted ornate.
- Hold on to three.
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.