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Kinmenonitsuke 金目の煮付け
| Prefecture | Shizuoka (静岡県) |
|---|---|
| Region | Chubu |
| Japanese name | 金目の煮付け（きんめのにつけ） |
| Reading | Kinmenonitsuke |
| Home area | I'm sorry. I'm sorry. |
| Main ingredients | Goldy-eyeed. |
History and Origins
Shizuoka Prefecture Izu Peninsula is a source of goldfishing, and Underda port is Japan's best fishing port. There are three kinds of gold-sized beans: citrus citrus, citrus, citrus, lynx, citrus, lynx, sea cucumbers, sea cucumbers, sea cucumbers, sea cucumbers, and sea cucumbers. It's said that the lily is the highest balconies and that the flavor of fat is best. It's a brand-new fish catch that has been caught by one fishing but that's a brand-new fish that's losing its water supply and is becoming difficult to obtain. The fish fishing port in Izu Town is this place, and it's called the rice mill. The main dish of the golden eye is sashimi and stew. If you cook it, you can boil it with either a cut or a piece of oil, wine, or sugar. In recent years, many menus have been developed that are non-sharp, sashimi, and stewing.
When It Is Eaten
When the money in the lower third month of October is the most faty season. In addition to cooking at home, it's also served on the menu of the restaurant.
How It Is Eaten
(The head is half cut into the fifth-parts 7ths after three pieces of gold-sized fish that have been removed from Koko, Ella and Wata.) Put the liquor, sugar, and soy sauce in a pot, boil it with a heavy fire, and put the gold-sized peppers into a pot. I'm going to cut the lid, boil it for about ten minutes, cut it, and stop the fire. On Halle's day, instead of cutting, he will be boiled and served on a large plate.
Recipe — Serves 4
Ingredients
- 1（900 g） kimmet
- 1（200 g） burdock root
- Mix: 3 cups water
- Mix: 1/2 cups cooking sake
- Mix: 80 g sugar
- Mix: 130 ml soy sauce
Method
- I'll take the kimme koo. Put a knife in Ella's part and remove Ella's internal organs. The seams will peel off the skin with the knife's back and cut to 5 centimeters long.
- Put a sieve in the pot and mix it well.
- Put one in and put it on fire. The fire's in between. When it's boiling, I'll drop the lid and sometimes cook it over with the soup.
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.