Nishinnokobumaki にしんの昆布まき

History and Origins

The island of Tsukishima, which entered the Japanese Sea, has been an old-fashioned shipping trade and cultural exchange. What has especially had a profound effect on the food culture is the XEdo's " Northerly Ship." The northern preship is the caravan that traveled Hokkaido and ZXOsaka over the Japanese Sea course. The Shanghai area has become a port for the north port, and everything has been brought in from all over the world. The most common items from Hokkaido were herring and silk. In May's traditional practice, even in the celebration of "The Blue Festival" that is passed to the tail city of the Bering Sea, the pre-Nins and the Japanese were carried by the north ahead ship. The herring on the north front ship is brought in by the "Nithsin" that has been washed out to save. It's said that in a large port town, there was a bindery to store the herring. The traditional dish with its wear and cloth is "single-smelling." It's a returnless herring, wrapped in cloth, and steamed with a bitter taste.

When It Is Eaten

The "Custories of the Sun" was eaten on New Year's Day, including feasts. Since it is relatively preserved, many families make large amounts of new moons at the end of the year.

How It Is Eaten

If you dip the weary herring into rice lye or lye for more than a day and make it soft, take a hire scale bone and cut it into two-to-three pieces. Cut the cloth to match the width of the herring, wrap it tightly around it, and tie it with a knot. For over an hour, with soup and sugar, you can cook it. Add steam and garlic and boil for about ten minutes. After a long period of boiling, the cloth will be soft, and the flavor of herring will spread across the whole. There are various recipes available for each household, such as sweets and so on. It can add a secret taste to the "singing" of the climber.

Recipe — Serves 2

Ingredients

• 30 g kelp (konbu)
• 8 kanpyo (dried gourd strips)
• 3 slices dried herring
• 棒茶, to taste
• 2 cups kelp (konbu)
• 1/3 cups sake
• 4 tbsp sugar
• 3.5 tbsp dark soy sauce
• 1/4 cups mirin
• 1 tbsp vinegar

Method

1. The herring is about ten minutes of boiling and the soup is cut out.
2. With a cloth, I roll the herring three times or four times, and I roll it twice.
3. You can put two of them in a pot, put two of them together, put the cloth in a sauce, put the wine, sugar in a pot, and then drop the cloth down, add a couple of hours of boiling water, add a couple of minutes of steam, and then boil the fire with a ten - minute fire, and keep it warm for about half a day.
4. It's a good idea to heat it up, taste it, add sugar, and then fold it until it's soft enough to cook, sugar, and chew 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.