Shokkarajiru しょっから汁
| Prefecture | Tokyo (東京都) |
|---|---|
| Region | Kanto |
| Japanese name | しょっから汁（しょっからじる） |
| Reading | Shokkarajiru |
| Home area | You've got to be able to do it. |
| Main ingredients | (Laughter) |
History and Origins
The "sook" is a soup prepared with a whole bowl of minced muroise and salt added to it, plus vegetables from islands such as Ashitba and Saito. It's a dish that goes from Kajishima to the Izu Islands, and Izu Oshima is called "sui soup." Muroji is an essential fish in the diet culture of the Izu Islands and is the source of the Izu Islands' famous Izu Islands' "Same" and "Same." There is also the theory that the name "Cushya" is derived from Muroazi's nickname "Cayamoro" and that it came to be between the fish banks of Edo and the fish. "From now on," the fish that caused the muroage to sprout. It is salted, and it has been fermented for about a month when it has grown up with a unique smell and rich flavor, plus a rich amount of nutrients. Astava and satemo will neutralize the salt if the smell comes from the sun. The wisdom of the people who live on the island and the flavor of the island's special product are among the ingredients.
When It Is Eaten
The night after the harvest of Astava and Satoma, they were eaten in the winter in the fall. Now, with the decrease in fish catch in Muroazi, the opportunity to be built has been reduced.
How It Is Eaten
The opened murozi is minced, salt is added, and it is left to sprout for a week or two, and then it is put in the soup with the sun and boiled with other tools.
Recipe — Serves 2
Ingredients
- 4 astava
- 8 taro
- 500 ml water
- 1 tsp dashi stock
- 2 tbsp 魚醤 (推奨：ムロアジのしょっから)
- 2 tbsp sake
Method
- When you boil a large amount of water in a pot (in excess of a large amount), you boil it, add an ashitava to water for about a minute and a half, then cut the water to about the size of two centimeters.
- Sathomo is thoroughly washed, peeled, and cut into a bite.
- Put the chicken in the pot and put water in the pan, and boil it until it is soft with a weak heat after boiling.
- And I'll put fish and fish salt in, add absces and boil them. You can taste it with sequester oil or salt, as your preference.
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.