Ishirunabe いしる鍋

History and Origins

"Sing" means "fishing" in the Hijijiji district. In some areas, "Freak" is considered an accent, and it is called "screw" or "sit." There is no theory, but it was built in at least 700 years. Also, according to one theory, births date back to the fertility and old age. In addition to using sulmica's internal organs as a raw ingredient, in some areas there are My Eagles, the Ulmé Eagles, the Saba and the Age. After adding natural salt and salt, we'll be fertilizing and matured for several years. Every region is a season in which personality appears so as to claim that local fish are the best. In times when old distribution nets were not reached, they traded rice for rice instead of difficult fish in mountain villages. It has a distinctive flavor and smell, and the taste from fish is melted. There are many uses, such as stammering, drying at night, boiling and so on. In the early days, the fish and vegetables were cooked in a cooking pot or the "Silk Kaji" were the order of the local winter. It's also a famous native dish with large roots and a "smuggling" wrapped in a coat.

When It Is Eaten

Even now, we produce the products of entrepreneurs everywhere. It's supplied with bottles, bottles, and bottles, and can easily be bought at supermarkets and elsewhere. Since the "Singing pot" doesn't have much to do with cooking, it's still one of the winter bowl menu choices.

How It Is Eaten

I'm going to serve some fish and vegetables in season, and then I'm going to boil them in a pot. A delicious dish is good enough to boil with water. It's even more delicious if you make it into citrus juice. The "Hotate Shell" that uses oysters as a pot is also widely known. This is the way the merchant ship and the north-north-nuts are fed, linking Hokkaido to Osaka.

Recipe — Serves 5

Ingredients

• 4 Chinese cabbage
• 1/2 daikon radish
• 4 potato
• 2 green onion
• 1 heads konnyaku noodles
• 1 blocks grilled tofu
• 4 fresh shiitake mushrooms
• 1 bunches enoki mushrooms
• 1 bunches shungiku (chrysanthemum greens)
• 1/4 cups いしる
• 3 1/2 cups dashi stock (water)
• 3 tbsp sake
• shichimi seven-spice chili
• yuzu

Method

1. The cabbage should be cut fine, the radish should be 1cm thick, and the potatoes should be peeled and cut properly.
2. The soup will be cut in half, the thread will be cut in a proper manner, and the roast tofu will be cut in a good manner.
3. I'll put the rice in the pot, add the radish, boil it, cook it with the root, cook it with the wine, taste it with the wine, and cook it with the cooked vegetables, thread, baked tofu.

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.