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Shishamonokanroni ししゃもの甘露煮
| Prefecture | Hokkaido (北海道) |
|---|---|
| Region | Hokkaido |
| Japanese name | ししゃもの甘露煮（ししゃものかんろに） |
| Reading | Shishamonokanroni |
| Home area | Grills, Sun, Tsunami, the Tokachi region. |
| Main ingredients | Shysamo |
History and Origins
The "smell soup" is a local dish made of sash from one of the fish that represents Hokkaido. The recipes for the schammon are widely "smell hot" and are still based on local dishes such as oil, pickled, and cigars. The sshamo is a unique Japanese Hokkaido species that lives only in the limited rivers on the Pacific coast. In recent years, most of the many sea horses that have passed across the country have been imported from the Atlantic, which has been caught. The seafish is born in the river and grows in the sea. In mid-10 to November evening, a group will climb the river and lay their eggs at the bottom of the river. The female female with eggs in particular is delicious, and it fits well without rice and also as a bottle of wine. To the people of Aine, fish such as the sea cucumber and the cherry were valued as valuable ingredients for winter-long food. Shishamo writes in Chinese as "nuberfish," but it is based on the story that the god of the Nightu made it out of the leaves of the willow.
When It Is Eaten
In Shisaka, where "swallows" are found, "swallows" have become a musical poem from late fall to early winter. Although they were often eaten at home at the time of their fall eggs, now their fish catch has been reduced, and it has become an expensive food item.
How It Is Eaten
I'll cook the sash potato, put it in a pot for about ten minutes, then add sugar, lentils, sesame oil, and boil it until the soup is gone. It's my favorite dish. Even if I make a slice of pepper, it's delicious.
Recipe — Serves 4
Ingredients
- 400 g shysamo
- 1/2 cups sake
- 5 tbsp sugar
- 3 tbsp mirin
- 1 cups water
- 1/3 cups soy sauce
Method
- Seachamo is washed, dried, and baked.
- Put the wine in the pot, put the water in the pot, add some water, and then boil for about ten minutes. It's OK to make a slice of pepper, depending on your taste.
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.