Tekone Zushi てこねずし
| Prefecture | Mie (三重県) |
|---|---|
| Region | Kinki |
| Japanese name | てこねずし |
| Home area | Ise-Auto culture. |
| Main ingredients | It's not just fish. It's also fish. |
History and Origins
Mie Prefecture is proud of its high value in Japan's largest fishing industry, the Ministry of Agriculture, Forestry and Fisheries, in Japan. It also serves as a major tuna breeding ground, and it is said that the tuna that has been raised are very tight and delicious. Because of these blessed fishing grounds, fresh fish are available, so there are more opportunities to eat raw fish and more "shoes" are eaten from the stream. It's also relatively easy to make, and it's delicious, so it's also welcome to working together, family, and child - rearing generations.
When It Is Eaten
Fishermen and others have been followed by a simple meal between busy work. However, it is now a typical local food and is also available in many restaurants. There are many opportunities for people to gather in each home, to make and party with wooden bowls.
How It Is Eaten
I would place the red-sharp objects, such as oysters and tuna, on a plate made of soy sauce, and put them on a bowl of rice and then put them on top of the spices, such as seaweed and so forth. They're also eaten as a welcome meal for a large crowd. Also, today we can make white tie and other "twisted" things.
Recipe — Serves 4
Ingredients
- 1/4 カツオ
- 8 green shiso
- 1 pieces ginger
- 1/2 nori seaweed
- 11/2 cups（240 g） rice
- 10cm kelp (konbu)
- Mix: 5 tbsp soy sauce
- Mix: 2 tbsp mirin
- Mix: 3 tbsp sugar
- Mix: 4 tbsp vinegar
- Mix: 1 tsp salt
Method
- There's not many ways to drop the anchor. (There is a little presence between the sternum and the back) (2) Prepare to drop the head and prepare to remove the internal organs. (3) bend the head from the back to the side of the stomach and pull away the internal organs connected to the head. When you wash the water, you make a dress. (4) Stand up fish and drop your fin. (5) I'll put down three pieces. In other words, put a knife in the back, press a knife along the spine, then put a knife on the side of the abdomen, then a knife along the spine, and then remove the spine and the piece. The fire is ready. (6) With the pericardium, the ribs are removed. I'm gonna cut out the blood and bones in the middle of (7) Fire. (8) I'll take the skin off.
- You can put a cloth in, boil rice with 10 percent more water in the capacity, and remove the dough just before boiling, and cool the flavor B together.
- I'll boil seasoning A and keep it cool.
- Cut the oysters into two pieces and dip them in two. We'll adjust the time of the dip at an even greater intensity.
- I'll cut the green rainbow into a thousand, or a thousand.
- I'm going to place three gravy juices on top of it, add catsuo and scatter five pieces of sauce.
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.