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Shioikanosunomono 塩いかの酢の物
| Prefecture | Nagano (長野県) |
|---|---|
| Region | Chubu |
| Japanese name | 塩いかの酢の物（しおいかのすのもの） |
| Reading | Shioikanosunomono |
| Home area | Northobull and Nanjo prefectures) |
| Main ingredients | It's called the squid. It's called the squid. |
History and Origins
Since Nagano Prefecture is far from sea, sea products were processed and transported through Salt Road in the flooded area. The path of salt was used to transport salt and sea products inland. The salted squid, which has been salted with boiled squid, is a typical food that has been produced since the mid-'Edo 'and was originally made as a byproduct of the mixing of salt itself, but sea products were highly prized for Nagano Prefecture, which had no ocean, and was also a favorite storage food for the unrefrigerated frozen squid. It is common to eat a salt squid as a "silver thing," which is saturated with vinegar, along with a walnut. Now they are eating around the northern and southern regions.
When It Is Eaten
They are often eaten, especially in spring and summer. Especially in summertime, there are many houses in the refrigerator with salt cones, and vinegar objects are still very common. Salt cones, which were not salt free, were sufficiently salty to take in salt, and they were also a protection against intense heat in the summer.
How It Is Eaten
Salt cones are so salty that they take a long time, but they are cooked after they have removed the salt. Besides regular vinegar, they can be boiled into salads or even soaked to the ground.
Recipe — Serves 4
Ingredients
- 1/2 squid
- 1 cucumber
- 10 g fresh wakame seaweed
- 2 tbsp vinegar
- 2 tbsp sugar
- a pinch salt
Method
- The silica is pulled by hand and then put into water to remove the salt. I'll change water two times and three times along the way. I'm going to cut it as small as five millimeter width as a separate law. - The squid's salting is the rule! Just as much salt as it remains.
- I'll boil it quickly and cut it into easy-to-eat sizes.
- The cucumbers are thin and light with salt.
- Make vinegar, add one, two, three.
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.