36 10 ぼくめし

History and Origins

The main breeding ground in the province is around the beach lake and two parts of the Great river area, and Yoshida City is the source of the Great River. In Yoshida City, the growth of eels began by building a pond on a land where rice had been grown and became a suspended rice paddies during the Great Britain period. The eel in Yoshidatown is a reputation for being soft and fat. "I cook" is a mix of boiled rice with a daisy and boiled eel. Its name came from the thick stake, "The Wooden Tower," and since the oversized eel was not sold then, it was used and eaten as a plain food in the nursery, and it came to be called "mere" because it was not sold. Since the late '30s, it has been raised to 40 percent of the country's produce. It's from HP.

When It Is Eaten

They are eaten during festivals and celebrations.

How It Is Eaten

The eels are steamed and cut finely. Cook them together and mix them with cooked rice. Cut in half, and decorate the cucumbers and the silky eggs and so on.

Recipe — Serves 4

Ingredients

• 2 cups rice
• 1 skewers（100 g） eel Claw
• 150 g burdock root
• Mix: 80 g sugar
• Mix: 3 tbsp soy sauce
• Mix: 2 tbsp sake
• 40 g green beans
• 2 tbsp sesame seeds (白)

Method

1. Rice is usually cooked.
2. The bladder is small and watery, and it takes out a pot and boils it.
3. Eels are steamed and cut fine.
4. Put the citrus apricot in the pot, add two or three if you boil it, and cook it with a weak fire until the steam and juice are gone.
5. I'll cut the rice in half. I'll cut it in half.
6. Mix rice with rice, and mix Nome Goma.

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.