Home / Hokkaido / Ikuranoshōyuzuke
Ikuranoshōyuzuke いくらの醤油漬け
| Prefecture | Hokkaido (北海道) |
|---|---|
| Region | Hokkaido |
| Japanese name | いくらの醤油漬け（いくらのしょうゆづけ） |
| Reading | Ikuranoshōyuzuke |
| Home area | All over the country. |
| Main ingredients | It's a lot of salt. It's a lot of steam. |
History and Origins
The amount of sea products representing Hokkaido is widely known throughout the country and is highly popular from a wide range of generations from children to adults. In September and October, when salmon fishing is at its peak, the supermarket has a set of eggs on it, and how many homes can be built. How much you make taste is mainly salted and soy sauced, but in your home it's better to add soy sauce than salt. In the past, many of the muscles were eaten in Japan. It is said that he ate as much as he does today when salted his muscle, but he didn't have a name that distinguished him from his muscle. How many names are derived from Russia, which was the source of the language during the Meiji period. However, the theories of its origin are based on theories that came from Russians who were prisoners during the open war, and also from interactions with Russia when fishing in the North Sea became popular. It is taken from the time of the Great Golden Age that it has become widely known in Japan as food.
When It Is Eaten
The rich family taste of autumn Hokkaido. If you seal "How much oil" that comes in late fall and freeze it tightly, you can eat it until New Year's.
How It Is Eaten
The raw muscle is loosed in the salt water, removed the skin, and adjusted and mixed with the amount according to the preference of the soy sauce and wine. After that, you can put it in the refrigerator for about a night and make it taste better. The flavors we use vary from home to home. Many families have a lot of fat in them, but some families use casso soup or citrus juice instead of wine or garlic. It's perfect for hot rice, for "How much" and for hand-rolling and for drinking.
Recipe — Serves 4
Ingredients
- 1/2 egg (生筋子)
- 1/2 cups sake
- 1/3 cups soy sauce
Method
- Wash the fresh, good chicken eggs in salt water, loosen them in soft water, boil them, and keep them in the running water until they are no more boils, and soak them in wine or soy oil for an evening.
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.