42 18 たこめし
| Prefecture | Hiroshima (広島県) |
|---|---|
| Region | Chugoku |
| Japanese name | たこめし |
| Home area | Three-dozen, tail street, Fukuyama. |
| Main ingredients | I'm going to make sure that you're all right. |
History and Origins
The "Founding" is a fishman's meal that fishermen prepared for their meal. It was originally a fisherman's fish that fishers had picked up on the boat and had eaten while they were cooking. Especially off the coast of Mihara, where water temperature is high and stable and there are rock fields where there is a lot of food, has been a good place for this growth since the Edo period. Even now, the Inland Sea is home to a large number of the Madagascars. Also, the currents are quick around here, and the kites hold their feet firmly on the rocks, making them fat and short and making them pre-pritary and toothy. This main method of fishing in Mihara is a "fishfishfish" that can't get a scratch on this body. A rope about 100 meters long has about a hundred bowls and is sunk several feet into the bottom of the sea, each fisherman. Since we don't mark the buoys or anything like this, fishing requires years of sense and experience. The caught kite will soon wash in salt water and turn into a vacuum pack and freeze quickly. The Mihara fishing union brands a kite from Mihara, named "Santa's Day" by the local tradition and by "Santa's Festival."
When It Is Eaten
This year is June, but because of improved freezing technology, it is eaten year by year. Originally, fishermen were eating fish on the boat, but now they're eaten extensively. In some areas it was the custom to pray for rice plants to be "like these feet" at the Tata-doo festival and eat them. It can also be made in a common home.
How It Is Eaten
We use salt to take the raw kite and wash it. I'll make a cup of carrots, beans, and beans, and then I'll boil it with soup, soy sauce, and wine. Materials vary somewhat from region to region. This seam may be taken in rice. It's delicious even if you use a dry kite. This dish is also popular with the kakikigi.
Recipe — Serves 4
Ingredients
- 2 × 180 ml polished rice
- 450 ml water
- 150 g ゆでたこ
- 30 g carrot
- Seasonings: a pinch sake
- Seasonings: 2 tbsp light soy sauce
- shredded nori, to taste
Method
- I'll cut the kite with a bushel.
- I'll cut the carrots.
- I'll add water to washed rice, 1 and 2 and taste buds to cook together.
- Put your hands on the bowl and make it quick and quick.
More About 42 18
The rice is rice from an octopus and is one of the local dishes. There's something to cook with an octopus, something to put or mix boiling octopus on rice, or something to combine both.
Also made from the Pacific octopus, at Ibaraki Prefecture.
The pine cone.
It's a cook-in-the-box. Although the origin is unknown, it is believed that fishermen on the fishing boat cut up the octopus and put it into their food. In the beginning, I was born in the sand, where there are many shrimps, crabs, oysters, and octopus growths. The 200-pound daco, or "tree sprout," which appears first in spring, is pressed and delicious. Also, since nutrients - containing water enters the ocean during the rainy season, it is thought that octopus growth and this season also have a unique flavor.
An example of materials and construction.
(Singing)
1 / 2 cup [1.4 L] of raw rice, 3 cups [1.3 L] of citrus oil, 4 oz [45 oz] of wine...
How?
I can't get rid of the dirty dishes just because they're simple and light. First, salting the leg of a live daco, hand-to-hand, and remove the surface slip. And I'll clean up the stains in the inhaler using my fingers. The octopus is cut to the right size and lightly beat with the knife's back. Next, wash the rice, put it on a monkey for about 15 minutes, and cut the water well.
Put the rice in the rice cooker and pour all the flavors and flavors gently together. Finally, put the octopus in and switch it on and cook it up.
If you use raw silk, it will be painted with a pretty color, like red rice. You can use your taste to pick up the sprouts and the blues.
Station valve
What is sold at the following station is famous.
Toshihara Station, Fukuyama Station, Fukuyama Station, Hawa Station, Shinji Station. The "single" is the Long Island Station valve that began to be released in 1953. - "I'll eat you." Using a canister of citrus. - "The Akira-sama-sama soup plate." I'll have rice later. - "three beach lunches." I'm carrying a slice of rice on the rice bowl.
Annotations, Sources
Text adapted and translated from the Japanese Wikipedia article たこめし 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.