Amimeshi あみめし

History and Origins

Fukuoka PrefectureEEEX TO XOita Prefecture North Sea (the open open open sea) is developed because of the continued shallowness of the swamps, and rare creatures are found. In Oita Prefecture, Tsu City, Saito City, and Haida City are facing the open sea, and there are fishing nets for shrimps, circabrines, squids, and other animals, as well as sting nets and cago nets that are raised in the desert. And there's been a dive fishing that was designed for Koko. On the coast of Tokita Takada, the original Japanese name of Akira has always been abundant. Ami is a type of Plankton that will be washed up in winter. When the season comes, the waves turn pink. The raw ammi is salted and processed into dried ami, besides being used as a seasoning and flavoring for the condiment. Both are used in the place of cherry shrimps, such as roasting your favorite food. The dried ami is delicious and easy to boil and mixed into rice. The "swallow" is popular and eaten from fall to winter.

When It Is Eaten

Amis is known as the autumn taste representing the prefecture Sea, since it can only take place at a limited time from September to October. At the proper time, every port in the prefectures has a net fishing system that becomes a local musical poem. The dried ami is easy to harvest throughout the year, at any rate. New amis and dried goods are often sold in local supermarkets, with color and smell, and many are looking forward to the delicious season. In the past, they used to mix dried aumi with rice, just in soy oil.

How It Is Eaten

I'll put some of the ami soup, which is sweetly boiled with soy sauce, and then put it in the pot right before it is boiled up, and mix it with me. Nowadays, I often eat with Ami, put in lentils, carrots, oiling and so forth, and use it as a steamed soup. As a local food food for northern provinces, it is also adopted as a school food or is more likely to eat from the availability of food in the year-long supply. Also, it's easy to put dry ami in the broth and then soak it up and eat it right before it boils up. It's good to have dried ami in fried bread, dried with rice, boiled, blue, and casserole, and eaten as a soft, easy - to - make form of calciium.

Recipe — Serves 4

Ingredients

• 2 × 180 ml rice
• 500 ml water
• 80 g（ to taste ） ami shrimp
• a pinch salt
• 30–40 g dried ami shrimp
• 2 tbsp soy sauce

Method

1. After sharpening the rice and bathing it in water for more than 30 minutes, I cook rice.
2. Just before the rice boils, I can cook the amis. (As soon as the rice boils up, the dried amy is steamed with soy.)
3. When you cook, you mix your rice, taste it, and taste it with salt. (I'll mix your rice when it's ready.)

More About Amimeshi

Akira is a great deal of native food with an ami.

Overview

The Japanese Yuka is a traditional local dish eaten around the city of Habutata.

The Japanese are known to the local people for their simple dishes made from a sweet, steamed ami mixed into freshly prepared rice, as well as for home cooking, as well as for local school meals. Now, not only ami, but also range is common, adding tools such as carrots and oiling and so on, to increase the nutritional cost.

With the dry ami of preservation, it can be made in any season, from the simple and simple flavors, and in recent years it has become one of the symbols of food culture in northern prefecture. Also, eating dried ami in a dry season has become widespread and an integral part of the family table.

The main ingredient, the amioocyri, is fished extensively in the swamps of the pre-dawn in the fall season. There are years of fishing where the waves of the Sudoku Sea are pinkdened, and it is a wind poem that represents autumn. The fresh ami is used as a salted ami. Besides being used for flavoring and flavoring, it is dried and stored as a "heavy ammi." The dried ami is also widely used as a substitute for the cherry shrimp, and is used particularly for the raising of rice from autumn to winter.

Text adapted and translated from the Japanese Wikipedia article あみめし 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.