Kōnagonokugini こうなごのくぎ煮

History and Origins

The cuttlefish, called spring fish, is an alias for the crab. In Mie Prefecture, it's usually called the Cotnago. The cotnago was common in the past, but it began to boil in Kobe in 1937, and then it began to spread from Kobe to Mie Prefecture, and it began to cook in Mie Prefecture. Unlike (the cucumber's bowl is a young fish, it's long and narrow, so when it is cooked, it becomes bent, and it looks like a rusted nail, so it's called "Snake." Originally, fishermen with Mie Prefecture and Aichi Prefecture consulted and started fishing for a break-off, but by the '50s, the fish catch had become so low that their catch of crabs had become so low that their catch was severely limited. Although, with the efforts of government officials, fishermen, manufacturers, researchers, and managers to protect the counagos, their spring lily poetry, they have been losing their resources, and they have been fishing for years, protecting the few remaining parents and waiting for resources to recover.

When It Is Eaten

From December to January, Ise Bay's cobou (konago) will lay eggs in Ise Bay's mouth, and the young will grow in the bay. I didn't get an exam in late February, and I decided not to take it off, but the last five or six years have been a forbidden fishing (at about 2021). The fresh, fresh, three-inch cube is boiled into a stew. The adult fish, which is about ten centimeters long, which comes out in spring, is very delicious, though it is cooked, baked, or made of vinegar.

How It Is Eaten

In the pot, the bowl is covered with sauerkraut, steam, wine, and soo. When the dish boils and boils, add a little bit of washed casserole and keep the soup hot until the soup is low. We'll put the fire down and bring the whole pot back several times, and cook it to keep it hot.

Recipe

Ingredients

• 4 kg counago
• 800 g coarse sugar
• 800 ml soy sauce
• 800 ml sake
• 400 ml mirin
• 200 g ginger

Method

1. In the pot, the bowl is covered with sauerkraut, steam, wine, and soo.
2. Cut the ginger into pieces, and the counago quickly wash it up to a quarter.
3. If the boiling dish melts, I'll put half of the two cots in the whole with the paraparallars, but I'll add about one eighth of the pepper.
4. If the cuttle is white, then I'll add the other half of the cut-and-a-half of the cut-go-a-go at the same time.
5. I repeat this, and when I'm in full amount, I'll boil it until the soup is low. So let's do that.
6. We'll put the fire down and bring the whole pot back several times, and cook it to keep it hot.
7. I'm going to move it from the pot to the Pyresh Bat. I'm going to spread it out and cool it.
8. It is to keep the soup hot that it is divided into sections many times.

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.