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Kohadanoawazuke こはだの粟づけ
| Prefecture | Tokyo (東京都) |
|---|---|
| Region | Kanto |
| Japanese name | こはだの粟づけ（こはだのあわづけ） |
| Reading | Kohadanoawazuke |
| Home area | All over the city. |
| Main ingredients | Kohada |
History and Origins
In addition to fists, I have many opportunities to be eaten in the humidial climate, but I'm told, "One of them's a fox. Kohada, the name changes depending on how you grow up. The young fish "Cinko" and "kohada" and "Nagasmi" and "kodada" and "pronounced fish" are used to make a success of New Year's cooking. Also, I wish you a yellow bowl and a good combination of good fortunes will be the product of two weights. In view of the heavy boxes, a slightly strengthened vinegar will increase your preservation.
When It Is Eaten
It's one of the national favorite dishes prepared for the end of New Year's. Normally, it's only two or three days after eating, but you can eat in a few hours and then you can eat in an instant.
How It Is Eaten
Remove the fish's head and internal organs, remove the bones, and soak them with salt. The steamed cucumbers are cooled, along with a slice of ginger or pepper, and a mixture of boiled fish, mixed in with a layered fish, and then swallowed in a container. Strengthening vinegar also increases the preservation.
Recipe — Serves 4
Ingredients
- 10 こはだ
- all, to taste
- sweet vinegar, to taste
- chili pepper, to taste
Method
- Put these on three pieces and cut them into easy-to-eat size.
- Mix the peppers and peppers together and swallow them with sweets.
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.