Tsumireni つみれ煮
| Prefecture | Shimane (島根県) |
|---|---|
| Region | Chugoku |
| Japanese name | つみれ煮（つみれに） |
| Reading | Tsumireni |
| Home area | And I think that's a really important thing. |
| Main ingredients | It's not just the animals. It's the animals. |
History and Origins
Shimane Prefecture is the longest coastal line and 10th length in the whole country. The seacoast is accompanied by an anti-horse warm current running northeast, and the environment is perfect for fishing. There are many ways of fishing, and there are fishing nets, deep-sea fishing, fishing fishing, fishing, fishing. (Snowghis, Aji, Ago, and Tobi, harvested by those fishing methods) They are stripped and eaten in a bowl of cucumbers, and eaten in "Schin" and "Schin" in "Sweet" and so forth. Especially the Okinawan Yuzu's "Sumi-Same" is recommended by the locals. The Okinawan Gurgi is about 20 centimeters long and not so big. One of them cannot eat very much. Some tails can be packed together, packed together, and folded together, and save you the trouble of cooking. Okinawa is a local name, and the official name of the fish is "Niggis." In other parts of the world, it's called the "Toncol eagle." Okinawan Gius is easily available for the year of year. Once upon a time, it was said that the view of a fresh fish shop was the sight of a huge seagull with a huge trove of Troboxes lined up on the top of the store. Since the price is relatively reasonable, it's not too late to go up to the table. It's so fat all the year round, and the locals are saying, "I can't hold back from the Samma." A white fish makes me sick.
When It Is Eaten
Okinawan ggis, used in "silk soup," have been passed through the country for a year and are known as everyday food. It's said that December to February is in progress, and that the fat is particularly good. Because of the speed with which light falls, many of the fish caught Okinawan gurgis are processed into overnight droughts and so forth. It's a local pleasure to be able to eat stammering in fresh conditions.
How It Is Eaten
"Snap soup" is made of seasonal vegetables, such as carrots and cucumbers, and boiled in steam, steam, and soup. You may add a taste with the juice or add a climbing potato to tie it together. If you have a knife that is finely minced, then you don't care about the bones. In other cases, other than being glueed, they can be molded into starches and fried or eaten as a snack.
Recipe
Ingredients
- 500 g okinawan Gygmingch
- 50 g potato starch
- 2 egg white
- salt
- a pinch sake
- a pinch mirin
- a pinch juicy
- green onion, to taste
- 200 ml kelp dashi stock
- 5 g salt
- 30 ml light soy sauce
- 30 ml mirin
- a pinch ginger juice
- as needed ginger
Method
- The Okinawans take their heads, their entrails, and their bones are all over their bodies. You can use the food processor. )
- A cut-and-cut cube is mixed with half-sized and flavored, and a piece of flour and egg white.
- Add the flavor to the fabric, add two to the paste, and cook it.
- When it comes up, I'll taste it with sequoise oil and salt, and I'll make the rest of the little onions and peppers last.
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.