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Koinokanroni 鯉の甘露煮
| Prefecture | Fukushima (福島県) |
|---|---|
| Region | Tohoku |
| Japanese name | 鯉の甘露煮（こいのかんろに） |
| Reading | Koinokanroni |
| Home area | Iseshima. |
| Main ingredients | all |
History and Origins
In County Mountain City of Fukushima Prefecture, the production of rice is good. At Meiji's turn, the water was drawn from Lake Xia, and the pond was created, and the local clans began to grow in reservoirs, and production was increasing. Also, because the rice crop was growing well, the availability of the mustard - the mustard - has been another reason for growing production. They grow up in the fresh waters of Lake Koji, and they smell less, and there are many shipments out of the province, such as mountains, Akita, and Nagano. Despite the many dishes used, such as fried rice, the "sew sauce" is made into a mixture filled with sugar and water, using soy sauce, using soy sauce and wine, using soy sauce and soy sauce, not feeling the smell of it, but it is made into a mixture filled with flavor.
When It Is Eaten
Originally, it was enjoyed as a Hale day meal, but now it is served year-old food and even eating and sleeping facilities.
How It Is Eaten
After the process was done and cut, the bowl was boiled with water, so that it could be steamed, steam, wine, sugar, water, and so on. Put it in a pot and cook it for a few hours. Then it's the point once you stop the fire and cool it, then add the soup to the bowl with the soup. After the evening is over, you can eat it hot the next day and taste better.
Recipe — Serves 25
Ingredients
- 4–5（20 slices–25 slices） carp
- Sauce: 1 × 180 ml sake
- Sauce: 1.5 × 180 ml–1.6 × 180 ml soy sauce
- Sauce: 1 water
- Sauce: 650 g elevated sugar
Method
- We'll do the process under control. After I have knifed the head of a living squirrel to death, I drop my head with a knife from Ella. I'm going to take a testicle with my hands. I'm going to do five slices with a knife.
- The pressure bar puts 1 in the pressure bar and 2 in the pressure bar. I'll put the cucumber in a bamboo basket to keep it from burning with the heat of the bottom of the pot.
- I'll cook it for 50 minutes an hour. If you're cooking in a pot, start with a fire, boil with a low heat, and cook with a low heat for five hours and six hours.
- Take the rice from the bowl and boil the rest of the parts in a low heat for about 20 minutes.
- It's done with a tip on the bowl. I'll scatter the sprouts and the powders at my will.
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.