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Irukanomisoni イルカの味噌煮
| Prefecture | Shizuoka (静岡県) |
|---|---|
| Region | Chubu |
| Japanese name | イルカの味噌煮（いるかのみそに） |
| Reading | Irukanomisoni |
| Home area | Ito City. |
| Main ingredients | It's a little bit of a dish. |
History and Origins
The dolphin fishing in Shizuoka Prefecture has centered around the Izu region. The bay off the Izu Peninsula was in the dolphin's travel path, and the peninsula was in a complicated setting, and it was suitable for the hunting of dolphins by pushing them down and catching them. We can see from the fact that dolphin bones were scattered from the ruins of the chain age and records of medieval and modern history that dolphin fishing has been done for ages. Now, in the province, the only inheritance of the dolphin fishing is in the state. However, fishing is forbidden only for farm hunting since 2019. "The Seafish's Cooking" is a traditional native dish of Izu. When dolphin meat was sold at a fresh fish store, the everyday table was served with a bowl of fish meat, or a bowl of carrots, or a bowl of chicken, and a bowl of fried, roasted, wine, oil, sugar, and taste.
When It Is Eaten
In the winter, it was often eaten as a common household food.
How It Is Eaten
Cut the dolphin meat to a small size and roast the fat first. Add some cucumbers, and taste them in wine, oil, sugar, and so on. Besides fish, there are families that put carrots and garlic in them. Also, the dolphin meat was cut into about two centimeters thick, and wrapped on a piece of soy sauce, and the dried, sun - dried hay "snake" was eaten as a bottle of wine.
Recipe — Serves 4
Ingredients
- 200 g イルカ
- 120 g burdock root
- 80 g carrot
- 80 g konnyaku
- 80 g daikon radish
- 1 cloves ginger
- 4 cups dashi stock
- Mix: 1/2 cups sake
- Mix: 4 tbsp sugar
- Mix: 3 tbsp miso
Method
- The dolphins cut in corners and drain their blood with running water until the water clears.
- I'll cut it thin, I'll cut it into pieces, I'll rip it to the right size.
- Heat the pan (over oil volume) and put a 1 in it and then boil it and put the juice in it.
- Put the tools in, and when you boil, stir the fire in the weak, and boil the material until it is cooked. It tastes good with a sieve.
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.