Home / Tottori / Oyaganinomisoshiru
Oyaganinomisoshiru 親ガニのみそ汁
| Prefecture | Tottori (鳥取県) |
|---|---|
| Region | Chugoku |
| Japanese name | 親ガニのみそ汁（おやがにのみそしる） |
| Reading | Oyaganinomisoshiru |
| Home area | Tottori City |
| Main ingredients | (Laughter) |
History and Origins
The lynx soup is a simple dish of mahogany and radishes with radishes and radishes, and is a local dish known to many states. At Tottori Prefecture in winter, many zwianis have been washed up, they represent the winter taste, and males are called pine crabs, and females are called "father crabs" because they hold eggs to leave their offspring. In other areas, females are called "Sebulan" and "Secochani" because they can see orange eggs passing through the top of their shells with their young on their backs. The mahogany is smaller than the pine crab, but at the time it is relatively cheap to buy at supermarkets in the province, and the soup of the parent crab is eaten daily in each home. It has an inner shell of a crab, and in it is a foreign child. The flavor, including the crab, has been condensed. To make this taste good, I'll make a small amount of yuzu sauce.
When It Is Eaten
The gravy juice used by the mahogany is limited to November to December and is eaten for a short time. That is why they are eaten by families in large states as a valuable local food to taste the winter season.
How It Is Eaten
I'm boiling the balconies in half. When it is boiling, put in a root and boil it in a weak fire until it passes through. Stop the fire and melt the taste buds. To make the crab taste good, I make a lot of soup without having to put too many tools in it. It's so good to be boiling from the water that the juice comes from the old man's crab and is so delicious on the root.
Recipe — Serves 4
Ingredients
- 2 cups 親ガニ (ズワイガニのメス)
- 1/2 daikon radish
- miso, to taste
- 1500 ml water
- leaf green onion, to taste
Method
- Cut the main root into short volumes. The mahogany is cut in half from the belly.
- Snacking the mahogany out of the water. I'll boil it for 15 minutes.
- I'll put a large root in a short book.
- I'll add a taster and taste it.
- You can put leaves in them as you like.
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.