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Ikatosatoimononimono いかと里いもの煮もの
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | いかと里いもの煮もの（いかとさといものにもの） |
| Reading | Ikatosatoimononimono |
| Home area | All within the province. |
| Main ingredients | I'm a squid. I'm a sea cucumber. |
History and Origins
Different kinds vary from season to season, but in Toyama, squid is grown all year round, with a rich variety of squid foods. The "Cook and Rural Cook" is a familiar family dish where the squid's fresh sense of food, the delicate softness of the stylus, and the smooth taste of the sea cucumbers are enjoyed. One of the common squids is Surmica, the top catcher in Toyama Bay. It is characteristic of the rich and colorful as the ice - fishing ports in the western state and the New Year's Bay are washed, and the time from fishing to bid and shipment is sweet and colorful. Sutoimo is a traditional Toyama Prefecture vegetable that has been cultivated since the time of Edo. Nanjo and Hiichi are famous for their main source, and they will be harvested in November. So this "fish-and-snake" is basically a close-up dish that comes in when it's cold and is known from a wide range of generations.
When It Is Eaten
Since the harvest of a traditional plant on Mount Fuji comes from autumn to winter, it is the winter's usual meal that is served at table during the cold season. A bowl of rice is one of the favorites that can be enjoyed as well as as as a taste of wine.
How It Is Eaten
The squid removes its internal organs and cuts them in half. Sathomo keeps the skin. If you let the soup boil, I'll put a squid and a chicken in. Cooking boiling honey and boiling it for half an hour with a weak flame and pouring it out until the soup is low.
Recipe — Serves 4
Ingredients
- 2 cups Japanese flying squid
- 15 taro
- Broth: 250mL dashi stock
- Broth: 3 tbsp sugar
- Broth: 2 tbsp sake
- Broth: 3 tbsp soy sauce
- Broth: a pinch ginger
Method
- Slemica cuts the internal organs.
- The skin of the thimmon is peeled, salt is salt, and boiling in boiling water, and a namel is taken.
- I'll boil the soup and put the squid and the chicken in.
- I'll cook a boiling pot and stir the taste until the soup is low, as I shake it for half an hour with a weak flame. If you boil it in a hot hot hot hot, it is easy to boil, and the taste is bad, so I don't cook it.
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.