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Ryūkyūnosunomono りゅうきゅうの酢の物
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | りゅうきゅうの酢の物（りゅうきゅうのすのもの） |
| Reading | Ryūkyūnosunomono |
| Home area | All within the province. |
| Main ingredients | (Sniffles) (Sniffles) |
History and Origins
In Kochi Prefecture, the leaves of the stem and the leaves of the stem are called "sniff," and vegetables that have been eaten daily as food for ages. The cherry is a pale green and characterized by its distinctive shanty, tartish taste. It is said that the name comes from what came from Okinawa, but it is not a theory. The "silver vinegar" with its flavor and a fine taste is still rooted locally as the summer dish of Kochi Prefecture.
When It Is Eaten
(The dew is grown year after year with the house that is built from summer to autumn.) Slims grow up in a dark place. You can use it in order from the outside, you can harvest it many times a season, you can grow it every year, and you can say that most farmers grow it so much that they grow it. The season for the fish and the peppers when they go to market is when they are ready to be cooked and made of vinegar. In addition to Kochi Prefecture, in the mild climate of Southeast Asia, they are eaten.
How It Is Eaten
Snacks are eaten in various cooking methods, as well as in vinegar and as ingredients for roast and the "country noodle." Besides eating raw food raw, they can freeze it and keep it as food. The fish and the seafish that have been soaked in the sea can be mixed with such fish as the daisy and the daisy. Add some fresh peppers and fresh peppers, and you'll have a fresh flavor. Besides vinegar, vinegar can also be used in other ways, such as stamen. In some areas, ayu and other fish may be used, but the people along the coast say, "We've got great fish to match" and the tastes are divided by local tastes. When you try salt, it gets itchy, so you should put it in a plastic bag.
Recipe — Serves 4
Ingredients
- 400 g ryukyu (marinated fish)
- 1 tsp salt
- 100 g cutlassfish
- 1 tsp salt
- 2 tbsp yuzu vinegar
- a pinch ginger
- Mix: 1 tbsp sugar
- Mix: 1/2 tsp soy sauce
- 3 shiso leaves
- 1 tbsp toasted sesame seeds
Method
- The cherry peels and cuts the skin and cuts it into the water and shakes the salt. If it gets rough, narrow down the moisture.
- Put the fish in three pieces, cut it into pieces, and salt it, and then dip it in the bowl. I'll also dip a slice of pepper in.
- Add A to A, and mix 1 with a piece of leaves. Add a vase.
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.