Home / Shiga / Biwamasusashimi
Biwamasusashimi ビワマス刺身
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | ビワマス刺身（びわますさしみ） |
| Reading | Biwamasusashimi |
| Home area | All within the province. |
| Main ingredients | Bilamas |
History and Origins
A species that lives exclusively in Lake Sakura, the Biwamas is a fresh water fish belonging to the Sakura family. Shiga Prefecture contains more than 84 species of fish, and 16 species are native only to Lake Sung. Since Biwamus prefers below 15 degrees of water temperature and lives in deep lakes, it is thought that it was established only in Lake Sakura, which provides conditions. The size is between 30 and 60 centimeters, and the size of the larger one is about two kilograms, and it is characteristic of being small compared to other types of sugars, and it is characterized by spending one's life in fresh water without going down to the sea. It is said that fishing in Lake Sakura began in the time of the Great Lakes, and once took fish up to the waterways and rice fields, but now there are fishing methods, such as fishing, called fishing, which are now used in the fishing industry. In recent years, the catch of Biwamas has grown from 20 to 50 tons and has become a valuable fish that is not so popular locally, and is called "The Jewel of Lake Iwa." While the dishes with biwamus are salted and boiled, the early biwamus has an excellent body fat that even Troy can't beat, and the local diet is often eaten by stabs. Also called aminoes because biwamus goes back and forth on heavy rainy days during the egg season.
When It Is Eaten
The fishing takes place between spring and summer, but the fat starts to rise from first summer to summer.
How It Is Eaten
Put down three bitamas, peel off skin, and remove small bones.
Recipe — Serves 4
Ingredients
- 1 trout
- 100 g daikon radish
- 8 green shiso
- a pinch wasabi
- a pinch soy sauce
Method
- Put down three biwamus and skin them.
- The abdominal bone is flatly set, and the metacarpals and small bones are kept clean.
- Wash yourself and blow your water with a frickin and then cut you open.
- Using a large root Ken and a blue orange, we use the knife to measure the bite.
- I can use the steaming oil. I like it. I can taste pepper.
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.