Gubejiru ぐべ汁
| Prefecture | Yamaguchi (山口県) |
|---|---|
| Region | Chugoku |
| Japanese name | ぐべ汁（ぐべじる） |
| Reading | Gubejiru |
| Home area | Jang-san. |
| Main ingredients | Hurrah |
History and Origins
The island is located about 45 kilometers north of the port of Yamaguchi Prefecture, a small island with a population of less than 1,000. This island, which floats far from the mainland, is the relay point of a bird and is famous for its sacred land in bird - watching. Once the key to exchange with the continent, there is still a culture of its own as a people's protected island. Also fascinating is the native food that has been cooked with the ocean's goods and the abundant variety of fish and the weather's effect on the weather. One of them is "Koji" and is made from a shell that can taste rich in the taste. The Mojidu is a fellow of a three-inch clam attached to a seacoast or port barrier. It is sometimes called "my wife's husband's." And since Oyi-Yasa-Sama is called "bea" by Oyi-Sama-san, they are known as "beo." On the island, it's traditionally eaten in rural villages near the coast, as well as in fishing homes. Although it is a delicious sauce made from the sauce that is originally served and used as a dish, it is now possible to make it with other shells, such as turtles and nina, which are now becoming valuable.
When It Is Eaten
It is eaten as a family dish, and at the breakfast of an inn on Toshishima, it is always provided with a large bowl of soup.
How It Is Eaten
Wash the pot well with water. We can boil the water, put a pot in it, and boil it a little bit. It's okay to add a taste of white pepper and taste it, or to add a little salt if you're not satisfied. I'm going to put a watcha on the machine. I often make them with only the tops and not with the board. Sometimes they are made with a mixture of small shells called turtles and niina.
Recipe — Serves 4
Ingredients
- Mix: 250 g yo-Mag-Kassa
- Mix: 250 g caminote
- Mix: 250 g nautilus
- みそ このみで入れる
- 640 ml（160 ml） water
- a pinch wakame seaweed
- a pinch salt
Method
- Wash the dish thoroughly with water.
- We boil 640 ml of water and put it into it.
- I'll boil it a little, put a bowl in it and make it tastey. (You can put some salt in.)
- Let's put the lid on the container at the end.
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.