Taisōmen 鯛そうめん
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | 鯛そうめん（たいそうめん） |
| Reading | Taisōmen |
| Home area | All within the province. |
| Main ingredients | It's a very simple process. |
History and Origins
A "knit" means to cook a piece of tie, which is boiled all together, along with a boiled noodles, on a large plate, on a hot sauce, on a piece of Thai soup, or on a soup. Especially on the Inland Sea Coast, they are eaten well, and in the South, they are eaten along with the flavors of the rich silk eggs and a piece of chopped egg. In the Matsuyama region, the use of five-colored noodles is often said to have become an offering to God. The combination of the best noodles and fish champion tie is the most delicious hale food, but it is often used to celebrate weddings, wards, and return dates, for the gorgeous food Thailand has to wear in the white waves. In marriage, the combination of noodles and tight tie, with a desire to keep on with happiness, is also said to celebrate the close encounter between the two family members and to be blessed.
When It Is Eaten
I can put boiling Thai on a plain noodles shaped like a wave. They can be treated at a happy birthday celebration, at the beginning of a baby's meal, at wedding feasts, and at family and family parties. Among other things, in Iseshima City, there is a custom of keeping two colorful large dishes set up in the upper section of the table, called "Saigi" and "Nazi."
How It Is Eaten
Thailand is cooked and seasoned. If you want to dry it, I'll water it back and season it with flavor and then cook it with a thousand slices. The eggs are ground into a powder and make a silky egg. I'll cut her throat. I'll boil the noodles on a plate, put the seasoned Thailand on a plate, dry it, and scatter the silk eggs and the lentils.
Recipe — Serves 10
Ingredients
- 1 sea bream
- 10 bunches somen noodles
- Mix: 11/4 cups light soy sauce
- Mix: 11/4 cups dashi stock
- Mix: 1/2 cups sugar
- Mix: 1/4 cups mirin
- Mix: 3 dried shiitake mushrooms
- Mix: 1 tsp sugar
- Mix: 1/2 tsp light soy sauce
- Egg: 3 egg
- Egg: a pinch sugar
- Egg: a pinch salt
- Egg: 4–5 green onion
- Egg: mentsuyu (noodle soup base), to taste
Method
- I'll cook Thailand with flavor A.
- If you want to dry it, cut it back into water and cook it with ingredients for taste B.
- Eggs are made with sugar and salt in a small amount and ground to make silk eggs.
- I'll keep my bow cut.
- The noodles are boiled on a plate.
- I'll scatter two, three, four on the noodles.
- Just before you eat, put a sieve on it.
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.