Isazamame いさざ豆
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | いさざ豆（いさざまめ） |
| Reading | Isazamame |
| Home area | All in the county, around Long Beach City and Hishima City. |
| Main ingredients | And I'm not going to talk about it. |
History and Origins
"Saizu beans" is a unique dish of Lake Sakura, which is made into a soup made of Isaza and soybeans, a type of honey. The "Nazu bean" is a local dish that has spread throughout the state around the northern part of the lake; it is a local dish that is spread throughout the state; it is a local dish that is so rich in protein and nutrients that it is called meat in the fields in September and April; and it is made up of beans that are very well and still in every home. It's also an essential dish for the ceremony at the wedding feast held in the northern part of the lake at the time of Isaza's arrival. Isa is one of the fish that represents Lake Sung and is chosen as "Sung Sung's Fog." It is found about 70 meters deep in Lake Zhu, and is small in size, about six inches, and is characterized by large head and mouth. The taste is plain taste, and it fits in with such dishes as "Custum," a roasted pot, and it is eaten as well as rye beans. Iszaa's catch is periodic and variable, but it is sold at roadside station and lake fish shops near fishing ports.
When It Is Eaten
Since Isza's fishing season is between September and April, it can be eaten from autumn to spring. In addition to being eaten at the wedding feast held at Isza's time, it is also eaten as a daily meal.
How It Is Eaten
The soybeans are boiled overnight until they are soft. I'll cook it in a pot, Izazaa and some flavors. When the Iszaza is on fire, add boiled soybeans and cook more. When the soup is low, add some garlic and pour it over the whole. Oh, I'll take the heat off and then I'll return the pot. It's because of the ink that we'll add a vase later on.
Recipe
Ingredients
- 200 g イサザ
- 200 g（500 g） soybeans
- 140 g（） sugar
- 80 ml soy sauce
- 140 ml sake
- 30 ml mirin
Method
- The soybeans are boiled overnight until they are soft.
- I'll cook the pot, Izaa, sugar, soo sauce, and wine.
- If the Iszaa is nearly cooked, add some soybeans in the soup and cook it. When it's boiling, I'll light it from the middle of the fire and cook it for 30 minutes.
- When the soup is low, add some garlic and put it out and pour it over the whole.
- Get it off the fire, get it out of the heat, then give it back to me.
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.