Kibinagonohokaburi きびなごのほおかぶり

History and Origins

(In Kochi Prefecture, Kochi Prefecture, using the rice as a substitute for rice, in order to have the vinegar-sniffed eagle held up by the brimful eagle, in order to be eaten, you call it "sun"). Instead of precious rice, the recipe is triggered by the sauce, which is a byproduct of tofu. "Creepy" is a form of "sniff." The little fish, which is about ten centimeters long, is a small fish. Take the little giraffe and turn around and wrap it around with vinegar. The fact that the eye of the dog looks like a man's head, with the look of a stamen's head hanging from his head to his cheek means that his name is taken. The hair market is a major appeal to "Creep Smudge" as a special product. In the hair market on the harbor, the giraffe has always been a good catch. By the time I was 60 years old, the catch was over 3,000 tons. In recent years the catch of fish has been reduced, but until the start of the upright, there were more than 2,000 tons. Even now, at a restaurant in the city, you can enjoy kibinas, farts, and sea cucumbers. In the area around 40,000 cities, they use the Eagle instead of the Kibinago. The name also comes from the name "swift."

When It Is Eaten

Kochi Prefecture is passed by year, but April through June, when the eggs are laid, is considered rich and delicious. It used to be eaten on a regular basis. In recent years, it can be eaten by year, but home-made opportunities are becoming less and less frequent.

How It Is Eaten

The kibinago is turned on its back and made with vinegar. I add salt and sugar, but I boil the soup and roast the sauce. When you roast it, you add vinegar and taste it. If you hold the roasted rice and wrap it in a kibana, it will grow up. It's a sweet taste, and it's a unique sense of smell that when put in the mouth it's broken. Because they use rice instead of rice, they're healthy and they look cute in a round face.

Recipe — Serves 4

Ingredients

• 150 g kibinago
• 1 tsp salt
• (A) 100 ml vinegar
• (A) 1 tsp sugar
• (A) 1 tsp salt
• 400 g okara (soy pulp)
• 20 g ginger
• (B) 120 g sugar
• (B) 1 tsp soy sauce
• (B) 90 ml vinegar
• (B) 1/4 tsp salt

Method

1. The kibinaango should be held for ten minutes or so.
2. We wash the salted giraffes quickly and apply the flavor A to them.
3. (It's as good as the fire that will be cooked in a low fire with a mixture of taste B which you have chopped to the bottom.)
4. If the rice is cold, it's about half an egg. It'll curl up in coral and crawl around with a giraffe.

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.