Kaisōyose 海藻よせ
| Prefecture | Ibaraki (茨城県) |
|---|---|
| Region | Kanto |
| Japanese name | 海藻よせ（かいそうよせ） |
| Reading | Kaisōyose |
| Home area | Kagoshima City, lost city. |
| Main ingredients | Sea algae, soy sauce. |
History and Origins
Since Kashima is a tide that collides with the black tide, he is blessed with many marine wells. In the port of Koko, which is the best water source in Japan, there are abundant algae as well as fish. One of them is the main ingredient for the Seagulls, the cotsnoma and the tunomas. Cottsnoma is a sea algae about 20 centimeters high, attached to the rock of the water belt. It's just that you're growing up with a regular, two-folding process. It is said that this name has been named because its branches resemble the harpposts that hold the strings of the harp. It is said that when you put it on fire, it will produce coolness, and cool it will make it solidified, and it was used as a plaster or glue in old age. Since at the end of the year, the merchant from Kotsuko came to sell Kotsnoma for New Year's Eve, the rice dish was prepared with "Nazu alga."
When It Is Eaten
In the case of the deer and the "go" of the province of Kagoshima County, it is an essential dish for New Year's Eve. It's a delicious taste, so it's valued as a favorite Japanese dish's snack.
How It Is Eaten
After washing the cotsnoma thoroughly and putting the dirt away, put it in boiling water and boil until it comes out. When the rice comes out, pour it into the mold, cool it down, and cut it into easily eaten sizes. It's a wonderful taste to enjoy the aroma of citrus. In addition to the soy sauce, we eat with casserole and garlic. You can also enjoy the difference between the flavor and the texture of the food by keeping the pieces together as an oven for the Seagulls.
Recipe — Serves 4
Ingredients
- 400 g seagulls
- 300 ml water
- 80 g soy sauce
Method
- Sea algae, such as rocks, wash away garbage and leave it overnight in the quantity of water.
- I'll put it in a pot, and cook it until it's ready.
- I'm going to pour it into the sink and cool it down.
- Cut to the right size, soy sauce, or prefer, seven-chio peppers, but eat with soy sauce.
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.