Kushiasari 串あさり
| Prefecture | Aichi (愛知県) |
|---|---|
| Region | Chubu |
| Japanese name | 串あさり（くしあさり） |
| Reading | Kushiasari |
| Home area | East tributaries, |
| Main ingredients | Asari |
History and Origins
Aichi Prefecture is the country's leading fisherman. The fish catch in the city of São Paulo, among other things, is overwhelming, and is also taken from Mizushima and Tobashima. Resources are supplied by the management of dry and shallow swamps and the transplanting of the snail from the sixth section of the river. Also, by making the eyes of the fish - the nets used by the fishery, which is a large part of the tri-water bay - the fishery fisheries are often used to catch the fish - the eyes of the little ones are made large enough to get rid of the aurari, and they are being cared for. Three River Bay is so shallow and so gentle that it makes it easier for the aurari to grow. That's why many dishes made from asari are made in the coastal areas of the Three River Bay. "The Lakota" is simply a simple native dish that has been stuck in the sea and dried. The "Nazi" was known to a wide range of people during the Edo and was dedicated to the Tokugawa Order, as well as to hosters in Tohoku. In the city of Handa, where Akira is hosted by the National Un-private Cultures, the "Genuji" has become an integral part of this festival. But now, as a result of the decline in the catch of Asari's fish, and also in supermarkets, there are fewer sales of Asari from Aichi Prefecture.
When It Is Eaten
The "Snap Creep" can often be made from a full store of nutrients before summer eggs and a full spring aurari that tastes good with meat. They're eaten for preservation through the year. Above all, it was popular as a New Year's sake.
How It Is Eaten
I'm going to go through a fresh aurari water tube and eat it in the sun for a whole day. Since it is dry, it will relax you, so you use fat aurari as a luxury. If you eat it as you like, you can taste the condensed flavor of the aurari, but it is also popular how you eat it with a little fire or with a little lean.
Recipe — Serves 4
Ingredients
- 1.2 kg asari clams (砂出ししたもの)
- 1 L water
- 2 tbsp salt
- 20 bamboo skewers
Method
- Asari strips alive. Put the shell's mouth up and hold it in front of you with your hand and put a knife in about a third of the way. We press a knife from front to back, put our claws in while the shell is open and remain open. Turn the knife in the back, turn the blade back and open the auricle with a blade like drawing a circle in the shell.
- Mix the salt water and light the 1s immediately.
- While both sides of the shell are in a string, I stick the tapir through two of the pipes above. About three grains of sting.
- We'll dry six hours at a good place on the day's notice.
- I'm sorry.
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.