Kōshimeshi こうし飯
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | こうし飯（こうしめし） |
| Reading | Kōshimeshi |
| Home area | Big Moon Town |
| Main ingredients | I'm not going to be able to do that. |
History and Origins
Big Moon Town is a seafront on the southwest coast of the state. There are fishing operations in the towns where rice, leaf growing, gardenry, and the coastal areas that form the coast of the Andes. The fish are growing at the end of the season. In the state-wide view, its production is at the top of the national level. It's called "susten-sook" that people in Big Moon town eat over the years. It is said that "this meal" is a meal made of fish that has been carefully carved. It begins as "the will" and has gradually changed into what we call "will." The essential part of "singing rice" is the rock that is mixed into the rice as a finish. Rocks are called "scrolls" in this area. During the cold winter months, the sea is soaked up to the chest, causing a boil. When it comes to shearing, it's a cold cold in a cold sea, although it's worn in a sashimi - cotton dress. Even in the port town's hair market, the food eaten with a broom is eaten. This dish is called "swinging," and you add boiling radish, peas, carrots, and so forth. "Sweet" comes from "sniff."
When It Is Eaten
The "same rice" can be eaten during the winter season and during the year. It is said that in Omamatown, "saki soup" was the order of the year, so it wasn't until a time ago that there was little habit of eating after the year. In recent years it has become available and available for use in some families.
How It Is Eaten
Cut the pepper in fine pieces, and leave it light and dry. Put it in rice, mix it with soy sauce and sugar and leave it there until the tools get comfortable. If the rice is as cold as a person's skin, you'll be able to mix it with a soft, soft sauce. It is characterized by the sweets of garlic and sugar. A dust dust can be used as a substitute for this. If you want to produce a color, you should eat with a box of mushrooms and so on. After carving, they are packed with quintessence, then they are mixed with rice.
Recipe — Serves 10
Ingredients
- 1–2 iwa-nori seaweed
- 5 × 180 ml） 750 g rice
- 1/3 bean paste
- 100 g chirimen (dried young sardines)
- 2 tbsp light soy sauce
- 1 tbsp sugar
Method
- I cook rice for you every thirty minutes without washing it.
- A lot of them are cut into a handful of one-inch clams and narrowed down with a quintessence.
- Rocks make it clear that even though they are dark in color, they make it clear.
- I'll make the cooked rice a little chilled by mixing it with soy sauce and sugar.
- Mix it with a bowl of hot rice as cold as human skin, and then add the last paste.
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.