Noshui 酢のしゅい
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 酢のしゅい（酢のしゅい） |
| Reading | Noshui |
| Home area | West Province |
| Main ingredients | Eagles, vinegar. |
History and Origins
The "sew palm" is a hot citrus juice, which is boiled with vinegar and soy sauce, and "sew" is "sew." A local dish made from a season's vegetable and tired vinegar has been called "snap" and "snap juice," and has been eaten with it in the past when it is a cucumber. One of the things that has been worked out as a food to heat your body on cold days. Although vinegar has a strong viral power and is effective in recovery from fatigue is old, from the time of Edo, it has been produced and used extensively. It's usually cold, but it's characterized by a warm soup. Vegetables are used mainly for main roots, but this is the capital city, where they have long been native to Habu. So it is one of the ways they are used. Or you can add a season vegetable such as "Santahara," which is a traditional Miyazaki Prefecture vegetable. Fish use them for cut-offs and eagle balls. The eagle is usually fished in the northern regions of the region, fishing around fish, and besides the eagle, which has been rapidly losing its catch in recent years, the urmey and the sea eagle are taken in addition to the eagle. The eagle has a lot of unsaturated fats, such as EPA and DHA, and vitamin D contains about five times as much as an adult's daily needs. It has long been thought of as a health and longevity diet.
When It Is Eaten
Because of the warmth of my body, I was eaten mainly in winter and was regularly eaten at home. The eagle is especially delicious during autumn to winter when it is rich in fat. It is a pleasure to be able to eat in a fresh state if you are local enough for the eagle.
How It Is Eaten
It's known as a local dish where the fish's flavor is so low that it warms up. The soup is made from citrus and sauerkraut. The eagle can be cut into pieces or cut into salt, salt, ginger, or a piece of flour.
Recipe — Serves 12
Ingredients
- 2 sardine (一夜干し)
- 1 daikon radish
- 80 ml light soy sauce
- 120 ml vinegar
- 2400 ml water
Method
- I'm going to use the base-sized slatto to remove the base from the base.
- I'll cut you into four-to-five-to-five pieces.
- Cooking the root and the eagle after they have been boiled. Add a little citrus oil and add vinegar to the boiling process.
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.