Kibinagonosashimi きびなごの刺身

History and Origins

Kagoshima Prefecture is rich in fisheries such as the Kagoshima Bay, the East China Sea, and the Pacific Ocean, as well as marine welfare. Among other things, it is the giraffe that is named after the fish that are essential to Kagoshima Prefecture native food. Kibinago is a fish of herring and has a body of about 10 centimeters. Although there are distinctive striped stripes, in southern Kagoshima Prefecture dialect, it is said that by calling the band a lye, it has come to be called a caviar. The place known particularly as the home of the Kibinaango is the Kagoshima, located west of Kagoshima mainland. It's known as the home of the largest Kibinaango in Japan. It accounts for more than 20 percent of the country's water supply. It's so fast that it's not widely distributed outside fishing grounds, but because of its high catch of Kagoshima Prefecture, there are many varieties of kibana dishes available. Cooks such as oko and machinami are also popular, but the Chibina's "sharp knife" that opened its hand is a privilege only for areas where fresh giraffes are available. The "sharp knife" is characteristic of eating with a sauerkraut with a flower in its mouth and a taste of vinegar.

When It Is Eaten

The kibinaango can be eaten at any time because it's being flooded throughout the year. In spring, because of the time of the egg, the baby crab is being boiled, and the fall isn't the egg season, so it's fatted up in the body. That's why you can enjoy different tastes at different times.

How It Is Eaten

I break the head of the kibinaango, put my finger on the side of the belly, open my body, and fold and strip my spine at close to the tail. The bootle is also removed from the salt water and quickly drains itself. It is characteristic of opening by hand instead of with a knife like this. The open giraffe's body will be folded in half, and it will be arranged up like a flower of a flower. It is common to eat with vinegar flavor, but I think you like it, but besides eating with soy sauce and so on, you can also get flavors such as peppers, leaves, and so forth. Sometimes they cut their stings with a large cut of root, a smudge, and then turn them into "smell."

Recipe — Serves 4

Ingredients

• 40 kibinago
• Miso: 3 tbsp barley miso
• Miso: 1.5 tbsp vinegar
• Miso: 2 tbsp sugar
• a pinch sake
• as needed leaf green onion (小口切り)

Method

1. Break the head of the kibinaango with a finger to tear it off from top to bottom.
2. Put your index finger under Ella, move your finger toward the tail and remove the internal organs along with your head.
3. Put your fingers in your stomach and slide your fingers to remove the spine on the top. Open yourself.
4. The spines are folded near the tail and then peeled off in the direction of the head.
5. Put yourself around your index finger.
6. Take care not to break your back in two, and gently rip off your spine.
7. When opened, the giraffes are gently washed with salt water (3%) and wiped with clean kitchen paper, then wrapped around about a quarter of its head and then wrapped around their back.
8. I'm making a bowl of taste buds, vinegar and sugar, as well as a mixture of vinegar.

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.