Ikasumijiru イカスミ汁
| Prefecture | Okinawa (沖縄県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | イカスミ汁（いかすみじる） |
| Reading | Ikasumijiru |
| Home area | All within the province. |
| Main ingredients | White squid, orange. |
History and Origins
The "Cicasme" is a black, squid-sized soup, called a white squid and a low-fated chicken, and the niggana, which is boiled and added to finish. It's a unique native dish that turns its mouth black when eaten. The bitter taste of the squid's sweets and the bitter bitter taste of the moss and the bitter greens is the only taste we have. There is a taste that is characterized by "a deep taste of adixta." Also called "saigsai dexture," it is said that there is an antidote to the poison that brings bad things out of the body, and it has been prized as a health food for the use of coughs, headaches, and recovery after delivery. The point is not to boil too much to make the squid's edge work. The sea cucumber is a Okinawa Prefecture word called "kri" and is also called "Kri's juice." It's one of the popular foods in Okinawa, and there's the "Krrisy" and the "Kuzu" that fried the Okinawan side in place of the sauce.
When It Is Eaten
Home food made when you get fresh white squid. They can be made using commercial watermelons or eaten when they want to be healthy.
How It Is Eaten
The white squid takes out a bag of ink so it doesn't crush it. If you open it, peel it, wash it clean, cut it to size that's easy to eat. At this time, when you cut the fibers vertically instead of following them, the squid will be soft. A pig's red meat is cut to size. We spread njanna in the pot, put squid, pig red meat in order, add water and put it on fire. I'm going to cook it for about an hour. Add the soup and sauce to the soup, taste the salt, and remove the silk from the ink bag. It's the point not to boil them for long.
Recipe — Serves 4
Ingredients
- 500 g squid (squid)
- 150 g pork
- 150 g nigana
- 1–2 tbsp idnuts
- 7 cups water
- salt, to taste
- bonito dashi stock, to taste
Method
- The white squid takes it out and opens it, peels it and cleans it. Cut yourself and feet to 5 centimeters wide.
- The pork will be cut into small pieces.
- The nigana is washed and cut to the right size.
- We spread the nigga in the pot, put white squid and pork on top, add a lot of water and put it on the fire. When the pot is boiling, it should be removed and cooked for an hour with a weak fire until the squid is soft.
- If there seems to be a shortage of soup, we can make it up and taste it with salt, and then we can mix them up 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.