Koinōmani 鯉のうま煮
| Prefecture | Yamagata (山形県) |
|---|---|
| Region | Tohoku |
| Japanese name | 鯉のうま煮（こいのうまに） |
| Reading | Koinōmani |
| Home area | I'm going to ask you a question. |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
The "Schika Soy sauce" is a local dish made of koi and boiled with sugar, soy sauce and wine. Koi was once eaten as a valuable protein source in the inland rural community. In 1802, Lord Koyo Koyo and Ian of the 9th generation of U.S. I made him a place to keep the cucumbers near the drain of his house (as he called them) and raised him for the soup of the coming rice, leftovers and soy sauce. Since koi was a luxury, the common people usually ate koi on a day of hale. Koi's growth has grown from 4th grade to 4th grade, and has centered around the country. The method of breeding koi here has been used to use clean water and to draw mud from underground water. Coy, which was raised around the United States, has been settled by the cold of the winter and is said to be of good quality. It is a brand-named "U.S. But in recent years, they say that production is on the decline. It is the day after the open war that sugar becomes more readily available that "silver soup" is often eaten. It's also eaten as a "coast," which is boiled with a tastey sauce and cuts in cold water.
When It Is Eaten
In modern times, older people usually have the image of eating, but Yamagata Prefecture is reported as a feature of the celebration of New Year's, Bons, weddings, and so forth. Koi means "Come here," the joy of being welcomed, and because of the rise to represent the waterfall, it is made a good food item. They tend to be eaten inland rather than inland, where fresh sea conditions are more easily obtained. Many families used to make "snap stew" by hand, but in recent years many people have easily bought it at supermarkets and other places.
How It Is Eaten
Eat sweetly with sugar, wine, and so on. The rule is to cook a chicken while it's fresh. You can eat all the parts that look at the gallbladder.
Recipe — Serves 5
Ingredients
- 5 slices（1 slices200 g） 筒切りしたコイ
- 800mL water
- 350mL sake
- 300 g sugar (coarse sugar)
- 150–200mL soy sauce
- 50 g mizuame syrup
Method
- When you make koi, you remove it from your head. You need to be careful, because when you crush it, your whole body gets tough. Put a koi in the pot and drink until it is crushed. Then add water to the coy's 1 1/2 cm above.
- Put water in the pan and 1/3 of the flavor and cut into the koi and cook it.
- Take a pot, add a third of the seasoning fee every half hour, and cook it over for an hour and a half.
- If you lose your thirst for water and have a clean stain on the surface of your body, it will grow. I'll put it overnight, make it tastey, cook it again and boil it.
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.