Satsuma さつま
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | さつま |
| Home area | Southern Forecast |
| Main ingredients | I'm going to show you some of the things that you've learned. |
History and Origins
"Titchi" is known as the native dish of the South African district, including Yasaka. There are white fish, but there are fish in different areas of the state. Except for Thailand, it wasn't limited to white fish, such as sea fish as eso, eso, azi, mascaras, himmethy, Vola, Ii, and other fish, such as fish in the mountains, such as lily, coy, fan, and haya. In Japan, Japan, Japan, Japan, and Japan, rice was used to be eaten well. The dish that the fisherman said he ate on the boat was designed so that he could enjoy the tasty bread and is also called the "trick." The name "tit" is derived from various theories, such as that it came from the Yugoslav Kagoshima Prefecture, and that the sight of the Japanese cross-crossed rice so that the juice is smoothed seems to be the result of the presence of the island family in Tsukoku. Also, it is not clear which is true which comes from the theory of the "Surser wife" which means that a husband can help his wife and that he can help her.
When It Is Eaten
Ehime Prefecture fresh fish and native food with tastey sauce. Because of the delay, home cooking is less common today and is usually served in local restaurants. A good - toe tofu is one that can be served as a salsala even in summer when you have no appetite.
How It Is Eaten
Burn the fish, and during the heat, loosen yourself in a bowl, mix the flour and the fish, mix and loosen the bowl, and put the juice in the bone. If you have a thin taste, cut short books, wash them, cut the skin of a can, and eat it on warm rice, depending on your choice. You can also use cucumbers and so on.
Recipe — Serves 4
Ingredients
- 180–200 g barley miso
- 2 green onion
- 104–5 miso
- 1/2 blocks konnyaku
- 1 tsp sugar
- 1 tsp soy sauce
- a pinch mandarin peel
- a pinch green onion
- 4 barley rice
- 1–2 cups dashi stock
Method
- Burn the fish and relax while it's hot.
- I'll mix and mix the taste buds and stir them. I'm going to have to burn coal or gas to make it pink. )
- The sauce can be taken from bones after a loosening, cool, add two, and take a good taste.
- Cut the pepper short and add a thin flavor.
- I'll put the garlic in a separate container, as you like, and eat it on warm rice.
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.