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Saganbononitsuke さがんぼの煮つけ
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | さがんぼの煮つけ（さがんぼのにつけ） |
| Reading | Saganbononitsuke |
| Home area | All Tochigi Prefecture |
| Main ingredients | (Saganbo) The white shark. |
History and Origins
In the sealess periphery, before the refrigerator, I ate a species called sharks. It's because sharks store uretoxic acid in their bodies, and when life runs out, they break down, turn into ammonia, and rot and save. The saganbo, which was flowing within Tochigi Prefecture, was washed in a fishing port in northern Japan, and it removed its high - priced Hillels and leathers, and shipped its spiny body to an inland Tochigi Prefecture. The distinctive name "Sangbo" is a dialect from the northern castle of Tochigi Prefecture northeastern, and is derived from the name Saganbo. According to Edo, the wording of the country's language is "the name of the species" and the description of the shark is "the dazed area around the lower part of the Citadel. " It is an old history of eating sharks in Tochigi Prefecture.
When It Is Eaten
Abrasive sharks, which are said to be caught in relatively cold areas in the Japanese waters, are caught all year round, especially in December. "Sweeting the Fields" was once a winter rule dish. The stew that we left behind overnight is also considered delicious. Although we are now acquainted with all of Tochigi Prefecture, we can cook meals around Otahara as well as cooks for New Year's Eve and others.
How It Is Eaten
I'll cook the saganbo for about ten minutes with a mixture of soy sauce, oil, sugar, garlic and wine. I can cut the last cut into pieces.
Recipe — Serves 4
Ingredients
- 4 slices サガンボ (アブラツノザメ)
- 1 pieces ginger
- Mix: 2 tbsp soy sauce
- Mix: 1 tbsp sugar
- Mix: 1 tbsp mirin
- Mix: 100 ml sake
- Mix: 100 ml water
Method
- Half of the ginger is cut and half of the others are cut into pieces.
- I'll mix the seasoning juice and boil it in the pot.
- Put a slice of pepper and saganbo cut into two pans and add them to the boiling pot for about ten minutes.
- I'll wear a bowl and a piece of mustard on a bowl.
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.