Home / Kochi / Kyūritokawaebinonimono
Kyūritokawaebinonimono きゅうりと川エビの煮物
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | きゅうりと川エビの煮物（きゅうりとかわえびのにもの） |
| Reading | Kyūritokawaebinonimono |
| Home area | All within the province. |
| Main ingredients | So, we're going to have to do something about this. |
History and Origins
A river shrimp is a long - term shrimp. One of the special products of Kochi Prefecture in 40,000 rivers and Tohoku. A fresh shrimp with a length of about three inches and a long scissors that is five and a half times the size of its body. The 40000 river is home mainly to two species: the minnows and the mountain sea shrimp. The traditional fishing method, which uses being nightly, is still passed on. A fishing fish with leaves about three feet long is a fish that has been caught with a stick of leaves and a hooked trap. If you sink the trap deep enough to a depth near the mouth of the river for more than a day and a night, the river shrimp will think it's a safe house. Once upon a time, summer shrimps were supposed to play in the rivers of their children, and they didn't have to have dinner. It's common to eat meat with a taste of raw materials. If you burn the leather in a broth or fry it, you can enjoy the hardy flavor and the flavor of the flavor. "Slow and shrimp stew" is also one of the main recipes. The "silly and steamed shrimp" is believed to have originated with a fisherman fishing in the river.
When It Is Eaten
The Kochi Prefecture is still eaten as a summer taste. It's a regular menu at restaurant and pubs, but in recent years fishing has been on the decline and has been set up for fishing and so on. The cucumbers are often used by the summer-smoothed crawlers. It's a large broom that's nearly 30 centimeters long and is eaten raw, but it's solid, so it's a good match with cooking.
How It Is Eaten
It's delicious if you eat it cold, and it fits in hot summer. Put water and river shrimp in a pot, set it on fire, and boil a bowl of water and add a glue to it. Then sugar, soy sauce, salt, and so on will taste well. When you add a piece of flour to finish the finish, it will grow. Many dishes with river shrimp are served with salt, salt, salt, and steamed food. The shrimp is rich in citrus and can be served with citrus sauce.
Recipe — Serves 4
Ingredients
- 200 g river shrimp
- 1（400 g） cucumber
- 3 shiso leaves
- 1 1/2 cups water
- (A) 1 tbsp sugar
- (A) 2 tbsp light soy sauce
- (A) 1/2 tsp salt
- (A) 1 tbsp sake
- 1 tbsp potato starch
Method
- The ground crawlers are cut in half by the length of the ground, and the seeds are cut in half, and the ground crawlers are cut into 1 cm thick.
- Put the river shrimp and water in the pan and put it on fire.
- When it comes up, add a flavor A, and if it is boiled, add a crawler, and when it's ready, put a water-smelling powder in the sink, and then put a small piece of leaves in the ground.
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.