Tarajiru たら汁

History and Origins

The morning town on the eastern edge of Toyama Prefecture is a natural rich land with beautiful Hiri Coast with its boulders on the mountains, north Alps, and the Japanese Sea. "Soy sauce" is the traditional soup that originated in this town. Along the coast, along the coast, there are shops that provide "soy sauce" and they are called "Syu Street Road." At Akiracho, where there was a great deal of water, it began when the wives of fishermen gathered the driftwoods and boiled them into a bowl and cooked them into a bowl. All the fishermen were surrounded by large pots and bowls and eating on the beach. The decision to taste good is to cut the razors in one piece and boil them in a great way using body, head, liver, albino, and so on. Lightly light cod were then sold on local beaches as dry and unspoiled, but now it's almost lost from the rise in sea temperature and is being used locally.

When It Is Eaten

In the '40s, when the codfish caught the tiger, it was in the summer when it was caught because the boat was small and winter didn't have much time to go fishing. Now it is common to be eaten in any season as a city's finest food, but in December, when the white tiger and the rice plant grow, many people like to eat it in the winter because it increases the quality of the tiger by 12 months. From being easy to cook, they are eaten daily at home.

How It Is Eaten

I'll take out the fresh cod's intestines and cut them out. In the meantime, I'll leave it aside. I'll have the rice paddy and the water exposed to it. If you boil water in a pot, add a taster to the food, add a tiger to the flesh, and then boil it while you boil. When Tara gets white, add a taster, a bladder, a lid, and a quick stop the boiling. If you scatter the thread that you have carved for finishing the finish, it will color better.

Recipe — Serves 4

Ingredients

• 2 sweatworm
• burdock root, to taste
• long green onion, to taste
• 3 tbsp miso
• 4 cups water

Method

1. Take the cod esoso, open your stomach from under your chin.
2. I'll take out the internal organs and keep the albino and the sperm apart.
3. The blood is washed well with running water, except with a brush.
4. I'll cut it to the size of a centimeter.
5. I'm going to have to take care of it.
6. Put water in the pot and put it on the fire.
7. When it is boiling, add 2/3 of the taste buds, and put the tiger's body and the cat, albino, and the egg.
8. When it's done, I'll cook it on the table.
9. When Tara gets white, she puts the rest of her bowl in and the lid of the pot and stops the fire. I'll scatter the twist to finish the finish.

More About Tarajiru

Soy sauce is one of the local dishes of Tara in the area where the Japanese sea fish are caught. It's delicious and cooked. Many cheap scorpions are used as raw materials.

Description

are found on the sea side. In the Yamagata Prefecture region, it is soy sauce.

In the morning town of Toyama Prefecture, fishermen were eating their freshly caught scorpions on their ships, but when they returned to the beach, they were fed with their families, and they settled down as a local household meal. When this beach soup was served to summer bathers and hot springs, it earned its reputation and became the standard dish for today's delicious dishes.

The eighth road to the beach of the New Year's Eve in New Zealand County is called "Then Street," and many stores are lined up and provided for tourists and others. While overfishing and changing sea temperatures have greatly reduced the sea's perforation of the sea, in recent years they have been turning to Hokkaido and other sources to protect the flavor of the native land.

The example of how to eat.

Cut down the razor, scale, and the whole body from head to body, except for the tail, is put into a pot, and stir it with a tastey sauce, and then eat it. While you have a pleasant taste, the part of the bug liver is a deep, rich, soft taste. Especially in winter, the matureness of the albino and the male ovum is a source of rich flavor and a more likely to warm up. Besides onions, gobows are often eaten, but the flavor of onions and the simple, fibrous taste of the gobows can be strengthened to enhance the flavor of the mixed taste of the cod and the taste.

Text adapted and translated from the Japanese Wikipedia article たら汁 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.