Satsumaebizōni さつまえび雑煮

History and Origins

"Clean stew" that is characterized by a special color in Japanese content. The ingredients, tastes, the materials, the shape of the cucumbers, etc., and so on, vary from region to region. It is said that the custom of three New Year's Eve to eat the raw stew on the day of the day was served as a celebration among the soldiers in the town during the New Year's season, and from there it spread to the civilians. Kagoshima Prefecture varies from region to region, but in the Kofu region, you can find the "silly unkempt stew" with the big shrimps that come out of the bowl. The "silent turpentine" is made by the Kouji's Island family who are eating the "Schika" and it is believed that it has spread to the common people. It's said that the Kagoshima Prefecture flood line was dedicated to the island family by the traditional fishing method, which is old-fashioned shrimps, and which dried them in charcoal. We can still see them on the edge of a dry-grain stall at the end of the year, and they are the winter rhymes of Kagoshima Prefecture.

When It Is Eaten

Three New Years can be eaten on the day. It is characteristic of shrimps that live longer, and the native potatoes that thrive, and the bean sprouts are used mainly to keep them healthy and healthy.

How It Is Eaten

Burn or dried shrimp and dried shrimp will be put on the fire if you return them in water. If the dried ground is cooked, put a casserole in and take the juice out. Carrots should be boiled for decoration. I put the baked bowl and the tools in the pot and I'll pour the juice. The smell of shrimp will spread across your mouth and make you feel a high-end feeling.

Recipe — Serves 4

Ingredients

• 4 grilled shrimp (dried shrimp)
• 4 dried shiitake mushrooms
• 1 L water
• 10 g bonito flakes
• Mix: 2 tbsp light soy sauce
• Mix: 1 tbsp local sake
• 4 carrot (花型)
• 100 g bean sprouts
• 4 kamaboko (fish cake)
• 4 mochi
• 4 mitsuba
• a pinch yuzu peel

Method

1. The baked shrimp or dried shrimps and dried dishes are returned with 1 L of water, put them on fire, dry them, boil them, and cut them into juice and board. The carrots are cut into flower shapes and boiled.
2. Add water to the soup, add 1 L to the fire, boil it, put casserole in when it is boiling, and if it is boiling again, stop the fire and apply it in two minutes.
3. I'll taste it with fresh-snap oil and plain wine, shrimps and rice, boil it for a while, then add beans and then cook it. I'll cut it down and cook it lightly.
4. I'm going to put beans, baked rice, baked rice, carrots, shrimps, cucumbers, juice, and peel the skin of the three leaves and the pups.

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.