Sanmanosurimishiru サンマのすり身汁

History and Origins

Sanma is a fish representing the coast of Mount Gyang and has been known as the taste of old autumn. Sunma is born in the South Sea and comes up north and eats food in the North Sea and goes south for eggs. The north moves south from the Chishima Islands to the vicinity of Okinawa and grows up. The fishing season in Sanma began in August at Hokkaido, and on the coast of Mount Ginsai, it peaks at its peak in October to November. The high concentration of fat in fish oils in fish fish fish such as Sama and Saba are also noted for diets that suppress arteriosclerosis and prevent heart infarction and brain infarction. The salamma, known as the common man's autumn taste, has been poor in recent years and prices are rising. In the local community, fresh things are eaten as food for stinging. The order is simple salted and served with a large lump. And besides being eaten well, and beating and shaving themselves, I sell them in supermarkets and fresh fish shops in the state for a slave when fall. What is made into soup with radish and cabbage is "Sanma's juice" and is provided at home, at restaurant, and at events.

When It Is Eaten

In the fall, in the season of Sanma, it will be sold in supermarkets and fresh fish shops. We round it up and eat it in soup with autumn vegetables. You can eat at home or at a restaurant. Also provided as "Sanmate Burn Behavior," an event that happens every year in port towns such as Sendi or Magawa.

How It Is Eaten

I'll boil the vegetables and eat them. In Ishii areas, native dishes are called "Mama's Luxus" because they add pine leaves to the "Sanma's juice" and so on.

Recipe — Serves 4

Ingredients

• 3 Pacific saury
• 200 g tofu
• 1/2 green onion
• 150 g daikon radish
• 3 tbsp miso
• 4 cups water
• Mix: 1 tbsp miso
• Mix: 1 tsp grated ginger
• Mix: 1 tbsp potato starch

Method

1. Samma takes his head and entrails and washs them and drops them down to three. Except for the haras and small bones, the knife-scrushed, and then added taste A to the knife and then ground it further.
2. The large roots are short-cut and the tofu is cut toes into large pieces. I'll cut the bow on a diagonal.
3. Put water and roots in the pot and boil. When the root boils, put in a large spoon, and when it comes up, add a tastey sauce and add to it, and stop the fire.

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.