Koinoamani 鯉の甘煮
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | 鯉の甘煮（こいのあまに） |
| Reading | Koinoamani |
| Home area | Inland |
| Main ingredients | Soy sauce, soy sauce, sugar. |
History and Origins
"Smell of Soy sauce" is a dish that is cooked with sweet and steamed with a slice of blood. The Japanese are traditionally prized as a valuable source of protein, and in the region of Akita Prefecture, the new moon has been eaten as a feast day, for festivals and weddings, and so on. Akita's fresh water has a low smell, a low odor, and a slow, sweet, soft boil is loved by the people of Akita Prefecture. It is characteristic of the elegant body, the toothed skin, the elastic eggs and so on. In the interior of the province, there is a custom of eating fresh water from fresh water not only with sweetened rice but also with steam and steam, but in some areas it is always served as part of the dish. At the house where the bride was invited, she used to say "Come" and "Come" to the ceremony.
When It Is Eaten
New month's cooking, wedding day.
How It Is Eaten
I boil wine, sugar and soy sauce in a pot. Put in a bowl and then cook with a strong fire and then cook until the soup is gone. It's iron rule to cook a chicken while it's fresh.
Recipe — Serves 5
Ingredients
- 5 carp
- 500 ml sake
- 220 g sugar
- 400 ml soy sauce (加減する)
Method
- A sea lion will cut the ring and wash the blood with a flow of water.
- I put wine, sugar and soy sauce in the pot and boil it.
- When it's boiling, put it in a bowl and then boil it in a strong fire and then let it cook until it's dry.
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.