Namashirasudon 生しらす丼

History and Origins

Fresh raw raw rice is placed in rice or white rice. It's known as the finest dish of the Yunan region. The rod is an eagle's young. The steamed rice is called "sow" and the sun - dried ones are called "screw" and the raw ones are, as their names say, raw raw. A raw fish can be freshened faster and can only be eaten on the eve of the water. In China, fisheries were already being fished by the Edo. At first, it was common to spread a rectangle of reeds and sunburn them, and to cook them in "swallows" they were not to be eaten only by fishermen' own consumption and not raw. In time, without the development of cooking and refrigerated technology, the raising and raw harvests began to be sold reprocessed and became popular as a local special product. The fishing ground is the Bay of Bissi, which spreads across the south of the county. Because of the formation of a fishing field near the coast, we can swim until we have water and have a very good quality. The majority of the fishers with Kanagawa Prefecture work consistently from fishing to processing and re-saleing, and they have a reputation for their freshness and taste.

When It Is Eaten

The fishing season is March 11th, December 31st, about 10 months. A raven is won for almost every year, but fishing is at its peak in spring and fall when the eagle eggs peak. It's a good spring, a good spring, a fat autumn, and a good one. January 1st, March 10th will be a fishing season.

How It Is Eaten

Put the rice on top of the vinegar rice and boil it. Add leaves, onions, eggs, and so on, and so on.

Recipe — Serves 1

Ingredients

• 2 cups cooked rice
• 50 生しらす
• grated (daikon etc.), to taste
• soy sauce, to taste
• 1 egg
• condiments (green onion)

Method

1. Let's have a cup of hot rice.
2. Put the raw iron on it.
3. Put an egg yellow or an egg in the middle.
4. I'll put in my favorite flavor.
5. It's all done with a soy sauce and an egg-snap.

More About Namashirasudon

The rice is a common dish in families with irons.

Overview

The slatches are easy to eat, putting them on a rice bowl, adding tassels and oils, and often eating them with spices, such as eggs' jaundice, onions, blue rice, and etc. It can be mixed with citrus and so on.

The rice that is used to cook materials is by no means expensive in the country, but the fish that are harvested are decreasing year by year. There are many areas of high water in the entire country. In other areas, freezing is common, but taste and food are inferior to cooking. However, there are some ways to put frozen wax on a hot meal and let it eat like Louis Behbeh. It is also believed that the spread of the drains was due to the spread of the refrigerator.

There are some raw rice plants that use the raw iron. A saw is light and low on the difficulty of managing quality. So since most of the anchorage is carried to the processing plant, the raw rice is largely supplied by stores near fishing ports.

It's not just a matter of how much money you spend on the road.

Kanagawa Prefecture

There are plenty of suppliers in Kanagawa Prefecture cities, such as Kajiko, Ichiyama, Fujisawa, and Fujisawa, who are "sooning" and are recognized as "sunning" by the pridefish of Kanagawa Prefecture. Some of these stores provide raw rice.

Shizuoka Prefecture

At the fishing port of the Shizuoka City River, they pick up the walnuts as the eyes of the "surprising harbor" and they also go on fishing experience ships. There is also a fishing port's "silent house" that provides the fishing port.

Wakayama Prefecture

The Wakayama Prefecture YukaSashima Society also uses local products, such as lily oil and herbicides, to call them "sauzu Sushi" and to make tourists PR to restaurant and restaurant. The cooperative is ten stores high, and the tourist society distributes the pamphlets.

Hyogo Prefecture

On Hyogo Prefecture Award Island, the Northeast Brands Advisor Council and fishing crew are trying to brand up as "Santa Tokishima" since 2011.

Text adapted and translated from the Japanese Wikipedia article しらす丼 by its contributors, licensed CC BY-SA 4.0.

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.