Namagusajiru なまぐさ汁
| Prefecture | Fukui (福井県) |
|---|---|
| Region | Chubu |
| Japanese name | なまぐさ汁（なまぐさじる） |
| Reading | Namagusajiru |
| Home area | New Ward, Little Beach. |
| Main ingredients | It's like, you know, you're going to have to make a lot of soup, you're going to have to make a lot of soup. |
History and Origins
It was the capital of the young bay, and the beach city was the starting point of a walk-in to the Kyoto. In the past, it was known as the accepted "feet country" to provide food for the city's morning courts from the flying birds and Nara period and played an important role in food. In particular, out of the six settlements in the Miyagawa district, the new area had new houses, and food supplies were readily available across the mountains. The traditional dish that has been made only in this area and has been benefited by it is "Kyoji" It was made with a baked savaru, with the flavor of the saba, with a sweet flavor, with no smell of smell from the name, and it was not necessary for the parties and the celebrations (after the removal of meat and wine for a period of mourning) and for a period of time. Since the time of the meal, sea products of the young and the young are still rare throughout the country.
When It Is Eaten
Some houses still are built on celebrations, such as in the pre-sumption, or on legal matters.
How It Is Eaten
I'm going to put in some soup with my head and bones, and then I'm going to put in some soup and tofu, and then I'm going to loosen up and boil and put in a big bowl of onions. It's not so much soup as it is. It's close to soup.
Recipe — Serves 4
Ingredients
- 150 g grilled mackerel
- 7 g fu (wheat gluten)
- 150 g firm tofu
- 150 g chikuwa (fish cake tube)
- 1/2 kamaboko (fish cake)
- 20 g fresh shiitake mushrooms
- 20 g shimeji mushrooms
- 50 g green onion
- 4 cups water (dashi stock)
- Mix: 1 tsp soy sauce
- Mix: 1/2 tsp salt
- Mix: a pinch sugar
- grilled mackerel, to taste
- kelp (konbu), to taste
Method
- Put the water in a pot, put the heads of a cucumber, a roaster, and when it is boiling, remove the heads of a cucumber and a baked saabba. I'll take the juice. )
- The baked sabbats are loosed in large bowls, while the sauerkraut is soaked in water to make the water moist.
- If you want to produce anything, cut it to 1/4 if it's small. The hammer is divided into cells.
- The cotton tofu is cut to a great extent, and the onions are cut to a half inch, and the cucumber is cut to a thickness of about five millimeters.
- Cut the bow at an angle.
- Then add a taste additive A in the soup and boil it with a paste. I'll put a loosely baked bowl in and at last put a large bowl of lentils in and boil it.
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.