Home / Shiga / Koayunosanshōni
Koayunosanshōni 小あゆの山椒煮
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | 小あゆの山椒煮（こあゆのさんしょうに） |
| Reading | Koayunosanshōni |
| Home area | All within the province. |
| Main ingredients | And I'm going to show you some of the things that we've done. |
History and Origins
The "Suzu Yu" is a traditional dish made from a lake made from Lake Kouyu, which comes from May through early August. For the lake fish's bowl, we use auyu, Moroco, Gori, and so on. Fresh fish have a unique smell, so it often boils the peppers together to make it smell. There are also other workers who are used to prevent boiling herbs by not using a toilet or by not returning a pot. This lake fish's cooking style varies from region to family to region, allowing each family to bring in its own bowl and enjoy its own taste. Also, the bowl of lake fish was chosen in 1998 as the "The Food and Agriculture of the Kojie" Shiga Prefecture. And since Ayu, who lives in Lake Sung, grows only about six inches in length because of its diet, it is called Little Ayu. The food is soft, so it's a easy fish to eat. Since the Little Ayu of Lake Kouzu, when it comes back to the river, eats the rice and grows to about 20 centimeters (about 20 centimeters), it has long been shipped to the whole country and has been released into the river.
When It Is Eaten
Since a yu has started well since about May and is in its prime until early August, it can be eaten from spring to summer. However, the bowls of lake fish such as "Syu's Cooking" can be eaten year-old because they are sold.
How It Is Eaten
Put the fish in the pot and add to it the flavors such as soy sauce, sugar, vinegar, and so forth. If you drop it and boil it, you add some garlic and steam it. I'll transfer the heat from the pot to the pot. There are different ways of making yuyus, depending on the region, the home, and the business. There are ways to make it more tasty, so that you can put the soup on the table and make the finishing work work sharp.
Recipe — Serves 20
Ingredients
- 1 kg ayu (sweetfish)
- 150 ml soy sauce
- 200 g sugar
- 200 ml sake
- 1 umeboshi (pickled plum)
- 30 ml vinegar
- 50 ml mirin
- 20 g whole sansho berries
Method
- I'll wash the fish and cut them out.
- Put fish in the pan, add soy sauce, sugar, wine, and vinegar to heat it, heat it in the middle of the fire when it is boiling, and add lemon and pepper.
- I'll boil it gently, drop the lid, and cook it for 30 minutes.
- Add some lentils and then boil them for about ten minutes on a low fire.
- I'm going to pull it out of the pot to heat it up, boil it, and cool the fish.
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.