Home / Miyazaki / Kanimakijiru
Kanimakijiru かに巻き汁
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | かに巻き汁（かにまきじる） |
| Reading | Kanimakijiru |
| Home area | North Korean town. North Korea. |
| Main ingredients | I'm gonna taste it. |
History and Origins
The official name for the northern town of Yamanaka is Mogai. I'm using a guy from Shanghai. "The Yamaroani" was born in the sea, grew up in the river, and then fished down the river to lay eggs in it. In this area, the mountain crab is a valuable source of protein, and the "silver" is named because the taste absorbs the flavor of the crab. That particular taste is one of the things that we can wait for in this region in autumn.
When It Is Eaten
They are eaten in the early stages of September to October. (Laughter)
How It Is Eaten
It's a delicious soup for the fall to Nookucho town. After a good wash of the live "Mountain Manio", I remove the cover and break it to pieces in a mill, a mill, or a blender. There you can add water and taste and not mix more. You can filter it clean and put it in a pot. If you slowly add heat with a weak flame, the proteins and taste components in the crab will react and they will become as solid as bluish tofu. Put it in a container, and let's put it down, but add a bow. In the pure citrus juice, the taste of the crab has been condensed in the soft taste of the food. When you boil and eat a delicious crab, you have a rich taste by grinding it whole without wasting any of it. It's easy to make at home, and it's delicious to add soy sauce and eat it.
Recipe — Serves 4
Ingredients
- 200 g yamaromanio (甲羅をとったもの)
- 100 g miso
- 800 ml water
Method
- Put the screws in the mill, the crabs wash them, and then, with a pinch, they break them down to a degree, and then add a taste to them. (You can use a mixer)
- When it gets smaller, pour water slowly and apply it to 400 ml instead.
- Put the remaining crabs back on the mill, and then put the rest of the water in the mill, and then pour the rest of the water into it.
- If you pour the juice again, it will be smooth again.
- This soup is poured into a pot, first cooked with a heavy fire, then cooked with a weak flame and then cooked with it.
- Please add some soup, lentils, and so on, depending on your taste.
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.