Ayunarezushi 鮎なれずし
| Prefecture | Gifu (岐阜県) |
|---|---|
| Region | Chubu |
| Japanese name | 鮎なれずし（あゆなれずし） |
| Reading | Ayunarezushi |
| Home area | Gifu City |
| Main ingredients | It's all right. |
History and Origins
It is made as a dish of rice prepared from the seams, where you can place salted rice in the belly of the salted rice, and then fill it with rice in barrels for two months. It uses the power of bacteria to fertilize only the materials of salt, citrus and citrus, which is a valuable source of protein in winter, and increases the preservation of river fish that are to be harvested at a limited time. For Gifu Prefecture, the first thing that comes to mind is that of the Manuji River, whose history is said to be old and over 1,300 years old.
When It Is Eaten
In the fall of the summer they spend upstream in the river, they often call it a chicken, and they use this in a way that is not easily understood. It's been said in particular that "the splicing of the baby's having children will become so rare that it will be more tender and easy to eat by means of the pussies that come from its internal organs. When they mature and complete, they can taste it throughout the year. In the master whose manufacturing skills are being taught, they are still distributed to those who are cared for on New Year's Eve.
How It Is Eaten
About September, you'll have to dip the rice in a bowl, then add it to salt for about two months, then remove the salt in the early part of December and fill the stomach with a bowl of rice. I made a wooden pot, put a bowl of rice in three bowls, soaked it in four pieces, put a bamboo bark on the lid, and put a stone weight on the lid to make it a naturalemic. With the help of lactic acid and other substances, it matures for about two months and completes. They often use male genitals, but the female with eggs is said to have a good taste and an excellent one again.
Recipe
Ingredients
- ayu (sweetfish), to taste
- salt, to taste
- rice, to taste
- water, to taste
Method
- I'm going to clean up my eggs in the fall, open up my stomach, and remove my internal organs.
- We salted it and drained the water out. (A month or so, put it on a Tupper, put it on a series of layers of salt, then put it on salt at the end, and store it in a refrigerator.)
- With running water, it's salt free, dry and dry. When you dry, put the rice in your stomach.
- Wash cooked rice and place it on the bottom of the tub. On top of that, we can make sure that the rice is in the order of rice and rice is served on top. (A few months or so)
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.