Funameshi 鮒めし

History and Origins

The history of the "Sin't" is with the history of the Bay of Etshima. The southern region of Okayama Prefecture has grown rice paddies formed from old and dry taps. After the Edo period, serious development began, the predecessors had trouble opening up. I've been blessed with water conditions connected to rice paddies, waterways, rivers, and Lake Koshima. "The Great Sphinx was a rare and valuable source of protein when it was found in a pyromatic pheasant, where many funas were caught and in cold weather." On a cold winter day, when I had a cold cold, I would beat a knife with a ton of cold on a board and I would cook it well, so I've been called "Schiki" and I've been loved by local people. The "sucking" is cooked and cooked with vegetables, and cooked and made with faty cold peppers and root vegetables.

When It Is Eaten

When it got cold, Funas said that they had little smell of fish, and they often ate food on cold days. In December, we caught Funa along with the dugout that was planted and planted.

How It Is Eaten

Funa takes organs and turns them into mink. I know you like it, but I'll mix the juice. I'll cook it well with salad oil, and add a bowl of carrots and then cook it even more. If you add the soup and boil it, it will add oil and taste. Add a small cut of the pupa and stop the fire. I'll have a warm meal.

Recipe — Serves 4

Ingredients

• 50 g ふなミンチ
• 50 g burdock root
• 30 g Kintoki carrot
• 4 小芋
• 2 fresh shiitake mushrooms
• 1/4 konnyaku
• 1/4 aburaage (fried tofu pouch)
• a pinch green onion
• a pinch nori seaweed flakes
• 2 cups dashi stock
• a pinch vegetable oil
• a pinch sesame oil
• Mix: 3 tbsp dark soy sauce
• Mix: 1 tbsp light soy sauce
• Mix: 1 tbsp mirin
• Mix: 3 tbsp sake
• Mix: 1 tbsp sugar

Method

1. I'm going to do a little digging by picking up a fish and letting it go in the water. When you're hungry, you'll have a lot of gas, so you'll have a lot of gas.
2. Put the fried bread in salad oil, sedate oil, heat it, then put a weak fire in and stir it with a fresh minch and cook it well. If the minch becomes white, make it a fire, add one vegetable and cook it gently.
3. Put the juice in the pot and put it on the fire. If you put two in and boil it up, you'll get a pot and add a bowl to it and taste it. If you are boiling again, make it light and cook until the vegetables are soft.
4. Cook the rice, place the three on the rice bowl, and do Minori with your small mouth.

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.