45 19 つがにめし
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | つがにめし |
| Home area | All within the province. |
| Main ingredients | Oh, rice. |
History and Origins
There are many local dishes that have been blessed with abundant sea blessings, but "Sniffing" is the dish that uses the river's happiness. It's a dish of rice prepared with rice and is delicious with the unique flavor of the fish. It's also called "saki" and "saki" as well. The crabs that are used in the main field are the crabs that are commonly known as the Mooji, or the river river, in the Kanto. On a street called the Mosconefish, the fur of the silkworms is long and densely packed together and looks deep green. It is often made from the fall to winter in the fall and winter, because the tawny comes down the river in December and lays its eggs in the rivers and shallow waters where seawater enters. The crabs that drop down the river to lay eggs taste good, and besides "screw" they can also be eaten with salt or boiling. I hear that it's especially famous for the Chinese and Chinese Chinese Chinese, but also for the Chinese and Japanese, it's also popular in the Mizuri River. It was customary to go down the river when it rained more and more, and used to catch it with bamboo - made baskets. In recent years, there are fewer than before, and each year about 10,000 people are swept into the Lateran River to increase their resources.
When It Is Eaten
The delicious time of the tawny is from autumn to winter, when the river falls for eggs, and the best harvest of the seven mountains is known as autumn wind poetry. Since it used to be easier to cook a fish crab than to eat a chicken, it was valued when people gathered for celebration.
How It Is Eaten
The crab, which had been in the water all night and made to vomit, washed it clean with a tassel, peeled its shell off, and split it in two except for Ella. In the pan, we add rice and water, salt and oil flavors, and we place the under-processed twitter in a pile. If crabs are afraid to touch you, then you can have them in water overnight and spit on it and cook them alive in a pot of water, and then put them in a fire and put them in a place where they don't move. If you stop the fire with less red crabs, it doesn't matter if you stop them.
Recipe — Serves 10
Ingredients
- 5 tsangani
- 5 × 180 ml rice
- 50 ml dark soy sauce
- 50 ml light soy sauce
- 900 ml dashi stock
- 1 tbsp coarse sugar
- 30 ml sake
Method
- Cut the tunny in two and cut off the tip of your foot.
- Put rice and plain soup and seasonings in.
- I'll cook the crab in half an hour.
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.