Home / Tokushima / Hasuimonokukinosunomono
Hasuimonokukinosunomono はすいもの茎の酢の物
| Prefecture | Tokushima (徳島県) |
|---|---|
| Region | Shikoku |
| Japanese name | はすいもの茎の酢の物（はすいものくきのすのもの） |
| Reading | Hasuimonokukinosunomono |
| Home area | South - central province |
| Main ingredients | I'm not sure if I'm going to make it. |
History and Origins
The "shoe" that is eaten around Tokushima and high knowledge is a type of resuscitation. Although Southeast Asia is native to India, it is sometimes called "singo" because of its adoption from Okinawa. As the name implies, it is potatoes, but eating is largely part of the stem and leaves. Among other things, the bays are used for a variety of dishes, such as soup, salads, soups, soups, and broths. One of them has a local dish that has been served with the sweets of the fish. It's a delicious taste. It's so delicious. By the way, there's a "swing" in the likeness of a sponge, but the eel points to a leaf of a lily potato. I often eat watermelons in the west of the province, and in the south of the state, I often eat sushi.
When It Is Eaten
Although the fish are from July to September, and the fish from summer to autumn, they are known as the everyday servants of the year.
How It Is Eaten
The skin-slicing corms and dried fish, cut into easy size and soaked in vinegar, can be added with soy sauce, vinegar, and sugar. After finishing the finish, the finish is done. The materials are said to be delicious in addition to the oiling and cooking and the use of tin cans and leaves. If anyone doesn't like the skin of a fish, they can be made after removing it.
Recipe
Ingredients
- 400 g（2） ハスイモの茎
- 5 g（1 tsp） salt
- 100 g（1/4） cutlassfish
- 1.5 g（1/4 tsp） salt
- 45 g（3 tbsp） fresh vinegar (yuzu vinegar)
- Vinegar: 25 g（3 tbsp） sugar
- Vinegar: 30 g（2 tbsp） light soy sauce
- Vinegar: 30 g（2 tbsp） vinegar
- Vinegar: 15 g（1 tbsp） vinegar (yuzu vinegar)
- 15 g（2） myoga ginger
- 2 green shiso
Method
- The stem of Hashimo peels off and cuts it into a five-millimeter thick and then dips it into water.
- Cut the water from the honey, shake the salt 5g, and then boil it for a while and give out water. Wash and squeeze the scissors well.
- Cut the fish three times and cut it on an angle of seven to eight millimeters. I'll shake the salt with 1.5 grams and put it in 30 minutes.
- Add to it vinegar or vinegar, and place it for 15 minutes.
- I'll put the vinegar ingredients together.
- You can cut the water from the fine fish, mix it with the two potatoes, add vinegar to it.
- "I'm going to make a thousand pieces of silver."
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.