Funamiso 鮒味噌

History and Origins

I'm going to add some delicious rice to it (you can't cook it) and some rice to it. In the province, the western region, which is the main territory, is the region of the western part of the river, which flows through the Shizuo River in the Shizuo River. It is also eaten in the surrounding area of Aichi Prefecture and the mayor of the city of Mie Prefecture. The bean taste used in making the citrus is called the "Russian red" and is an essential ingredient in native Japanese cooking in the East Sea. In addition, because of the high percentage of soybeans that are more raw than other flavors, the bean taste is more delicious, and because of the quality of the protein and the flavor of the food, and because of the quality of it, and because of its ability to reduce the smell of food when heated, it is a relatively good ingredient.

When It Is Eaten

In the western regions where the Kisawa River flows, fish are famous for their food, and other fish are eaten as well as namas, cucumbers, and so on. Seung Jo is one of those river fish dishes.

How It Is Eaten

I will cook the garlic and the scales and cook them over time with the large beans that I brought back with water. After that, it will be completed if you boil it down with finesse, beans, and wine, or if you get to the bottom of your skin and you become soft to the bones.

Recipe — Serves 4

Ingredients

• 1 all (中型サイズ)
• 50 g soybeans
• 100 g miso
• 100 g coarse sugar
• 20 g sake

Method

1. A man will take a piece of bread, scales, intestines, and wash well, and roast it.
2. Soy sauce is back in water, so it takes as much water as it can get into a bowl, and then boils and boils it when it comes out.
3. I'll put in beans, wine, stew, and cook with a low-frequency boil. I'll cook the pot until it's ready to boil while moving it so it doesn't burn.

More About Funamiso

A citrus dish is a dish of fresh water fish's funas and soybeans cooked in a bowl. One of the local dishes made from the Yuzu tri and from the Yukagawa, Nagagawa, and Kiji, along with the Yugosaki, is the western Aichi Prefecture, or Gifu Prefecture, or the southern Mie Prefecture, and the famous mayor.

Tastes like homeland.

In the Aichi Prefecture obstinacy regions and Gifu Prefecture beauty regions, they use the Ginbana. Then, after three or four hours in the boiling soup of the casserole, you can boil it in a bowl of casserole and so on for two or three hours. It's your choice to add Gobows and other vegetables. The boiled funa has become soft to the bones, and the baby ovum female is pleased. The yakuza taste is known as the taste of winter, which is both good for nutrition and preservation. Besides eating as rice crumbs, I eat as a winter preserver.

It was once made in most homes in these areas and was native food with its own unique tastes. But now that we have a fanna, we have less opportunities to eat, and fewer families are being built. But there is still a strong demand, and in local supermarkets, it's quite common in winter.

Text adapted and translated from the Japanese Wikipedia article 鮒味噌 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.