Paitayaki パイタ焼き
| Prefecture | Ibaraki (茨城県) |
|---|---|
| Region | Kanto |
| Japanese name | パイタ焼き（ぱいたやき） |
| Reading | Paitayaki |
| Home area | I'm in the middle of nowhere. |
| Main ingredients | I'm going to show you some of the things that I've learned. |
History and Origins
It's a fisherman's dish that I burned by beating the Samma and the Eagle with a taste-in-the-box. It is said that from the way the boat was rowed, and when the boat was rowing, it was beaten and burned on the flat side of the boat, and the board of the cayceta) came to be called Patta by an accent. Ibaraki Prefecture says it's used as an raw material because of the high catch of the Samma and the Eagle. In the case of Samma's catch, it is widely known as local household food. At present, the Sammas are caught less and are expensive, so they are making more of them from the eagle.
When It Is Eaten
The Pita-cook is root of fishermen' food, but it's widespread in the average household and is eaten regularly. Since the main ingredients are the eagles and the Sammas, each fish can often be eaten at the time when it comes to its season.
How It Is Eaten
We're going to mix the flavors, tastes, eggs, such as the sunma and the eagle, and mix them with the flavors and the flavors of the peppers, and then we're going to roast and eat them in a florida (an old-fashioned way of making them hard to eat). If you put three fish down, skin them, wash them clean when you remove the internal organs, and leave them with blood, it'll make it harder to smell. It's delicious again. It's delicious before the fire passes. The seasoning is tastey, and we add ingredients such as salt and pepper. It has a good taste, so I can eat it straight.
Recipe — Serves 4
Ingredients
- 8 sardine
- 50 g ginger
- 10 g miso
- 20 g green onion
- 1 egg
- 1 tbsp oil
Method
- I'll open the eagle with my hand and take off the bathroom with salt water.
- The eagle will pound with a knife, the dice will cut, the onions will be cut into small pieces, the eggs will be mixed, and the onions will be chopped.
- To match that, I can chew salad vegetable, tomato, lemon, and little potatoes.
More About Paitayaki
Pieter-cooking is a native dish of Ibaraki Prefecture. A fisherman's cook's dish that baked the flavors of rice and onions, with the salinity of the sunma and the eagle in it.
The baked wax, a native dish of Chiba Prefecture, looks like a roast. Similar native food is used throughout Japan, and because Ibaraki Prefecture has a lot of fish fishing of the Samma and the Eagle, these are used. Since it was a large fish catch in Sangma's area, we were also known as local family food. Since Sanma's catch has been reduced, it has become more expensive, and I've made more of them.
About the name.
The word "pita" is attributed to the accent of the word "pocketed" and the fact that fishermen used to beat fish on the flat part of the bush.
Text adapted and translated from the Japanese Wikipedia article パイタ焼き by its contributors, licensed CC BY-SA 4.0.
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.