Shiroebisuboshitashinosōmen 白えび素干だしのそうめん

History and Origins

White shrimp, called the jewel of Toyama Bay. Now it's eaten in various recipes, such as sashimi, sushi, and wringing, but it's used as the same way as the soup. Sometimes it's served with raw shrimp, but it can be kept for long periods of time by drying it, and it can be used in other ways than in summer, when it's white shrimp. The white shrimp daisies eat in their base rices is an indispensable dish in the summer of Mount Fuji. There is also something representing Tokuyama, which is Daimon-Nao, the Daimon-Nuzu area. It is said to be the origin of the casserole noodles brought back by the drug trade, and it is the traditional noodles made from the late Edo. Soy sauce by hand-made is done around the middle of the month of March. Noodles that have been raised repeatedly in the waters of the Shingawa River, by drying them in winter cold and in the cold winds from the mountains, and by making them strong and smooth and thick. The unique look of the wrap-up rounding of the thin, long noodles is distinctive and is also called a big, rich noodles. The white shrimp's taste in a condensated sauce is especially delicious for the soft - throatd daimon-nut.

When It Is Eaten

The cold noodles that taste them in a bowl of rice with a white shrimp are cool, floating dishes that are eaten in summer, and even when they are hot and they don't feel like eating. It's also possible to keep the rice warm and to taste it with a sigh. The dried shrimp can be preserved for a long time, so we can use it in winter, such as soy sauce.

How It Is Eaten

I'm going to use a white shrimp to start my sprouts, put oil and sugar in place, and boil and make a paste. If you boil, I often wash it in a running water. A silkworm can be used either to cool it or to heat it.

Recipe — Serves 4

Ingredients

• 250 g somen noodles (somen noodles)
• 200 g white shrimp dryer
• 10cm dried kelp
• 400mL water
• 20 g sugar (つゆ用)
• 40mL soy sauce (つゆ用)
• 2 tbsp sugar (白エビのあめ炊き用)
• 2 tbsp soy sauce (白エビのあめ炊き用)
• 40 g ginger
• 40 g green onion

Method

1. Wash white shrimp dry quickly, and drain the water.
2. Put water, 1 and dry cloth in the pot and take it immediately before boiling. I'll boil it for about ten minutes and put sugar or sesame oil in it to make it taste cool. (Female shrimp drying)
3. I put the raw shrimp in a pot, put sugar or soy sauce in it, roast it, boil it, and boil it. (Feeling white shrimp)
4. I'm going to cut down the ginger and cut the green onions into little pieces.
5. I boil a lot of hot water (and fill it with half a bowl) and boil it. It's a bit stiff, as it goes along the way.
6. I give them to the monkeys and wash them thoroughly until the foam is out of the running water.
7. Add four to it, and two rice bowls to 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.