Kujirajiru くじら汁

History and Origins

The "Found" is a local dish made of salted whale skin and cooked with vegetables. The influence of the North Bank ship has taken root in many other cultures, including "Fool" Once upon a time in Western Japan, whales were salted and transported to the new lagoon by the northerly ship. Whale fat included a lot of unsaturated fats considered good for health, and in the swamps, he ate as a stamina diet, especially during the hot summer months. The delicious taste is fascinating, and vegetables must be added. Using local blocks, it is one of the essential ingredients that can be used in the area of Nagaoka. It's the main way in which we eat with the tastey sauce, but sometimes we eat with the succulent. To use salted whales to preserve them, they were also eaten in the mountains where there was no ocean.

When It Is Eaten

Besides the salt whale, the ingredients used in the Niigata City area are used in many places in the Central and many eat in the summer. On the other hand, it seems that many people in Agaga, in the subdivision area, use the Yamanaka "prick" as a dish and eat in spring.

How It Is Eaten

The salt whale cooks after salting. When you boil the juice, boil the vegetables, and soften them, you put in the salted whale. Add a taster and taste it. Since the whale has salt, you should add the taste slowly. You can add the seven on your preference.

Recipe — Serves 4

Ingredients

• Mix: 30 g salt whale
• Mix: 1 tbsp wheat flour
• Mix: 4 cups water
• Mix: 15 g niboshi (dried sardines)
• 1 round eggplant
• 1/2 onion
• 2 myoga ginger
• 2 tbsp sake
• 2 tbsp1/3 miso

Method

1. Put ingredient B in the pot and keep it for 30 minutes or so.
2. The salt whale cuts thin and grinds flour into it. I wash it in water, and I boil it in a lot of hot water two or three times.
3. A round should be cut into easy-to-eat size, a round piece with thin thumbs, and a round piece with round ears.
4. If you boil the pot in the middle, you'll take out the pot. Let's make it soft, boil it for ten minutes, and remove the boiling sauce.
5. Add wine, whale, round, float, and fire.
6. Let the taste buds melt and stop the fire just before it boils. I'm sorry for your loss.

More About Kujirajiru

Whale juice is Japanese native food. It's a soup made from whale meat.

It used to be popular food everywhere in Japan.

Edo

The whale juice has become the winter word in the haiku.

During the Edo, whale juice was eaten, but there was no frozen storage technology, and whale meat used by locals is different.

Since Kyushu was able to capture whales from the state of Chihuahua, so some raw whale - meat soup was eaten. Kyoto, leathered whale meat, or salted meat is used. Iwahara's "The Lord of the World" by Iseshima, Iwahara's "The Lord of Japan" is a performance of Kyoto, but there will be a "Sweet Snatcher's Snack." I use a salt diet of fat layers of black skin.

Edo

The Edo, which was done on December 13th in the old calendar, was followed by the practice of playing whale juice, while the head was being raised, and the use of whale meat was so large that it was called "one day for five fish in the Edo" and so much whale meat. It was also considered to have been one and sixteen sentences, and it was also a common food of the same price.

Hokkaido

In Hokkaido, whale juice is eaten in the south of the country. It's called a weak soup.

It's an essential dish for New Year's Day, and every year, as New Year approaches, you learn to boil whale meat fat in large pans and winter vegetables and salted mountain vegetables and to eat New Year's Day. The vegetables do not boil down because they are reheated and eaten repeatedly. The flavoring is common in soy sauce.

The south side of the road was the rise of the sea fishing for herring from the late Edo to the Mexical Age, but the whale that chased her to shore was called a lucky animal. It is said that whale juice can be eaten in New Year's because of a prayer for a fish fish fish that begins in early spring. We can also eat it in the year or New Year's Eve with the promise "Be a big whale!" in the form of a big whale.

Aomori Prefecture

In Aomori Prefecture, whale juice is eaten in the northern Peninsula and in the city of Edo.

Yado City has a whale base and a culture of whales.

The skin of the whale, called "white," is the base part of the whale meat, and the lump of fat is poured in, or it is boiled, and it is fried, and it is made into a lot of juices, such as dacun, carrots, and yams. For New Year's Day, it's sometimes made of baked horn and steamed. A New Year's celebration is also a gift to the big whales, as they say in their big game, "Be big."

Japanese whalers have been banned in 1988, and commercial whales have not been used until the year 2019 again, and the younger generation, particularly, has lost their culture in whale food, including whale juice. Although it was once eaten on a daily basis, whale meat has been reduced in access to it, and it is not made at home except in New Year's.

Yamagata Prefecture

In Yamagata Prefecture, salt juice is eaten all over the province. Tastes are often used to mask the smell, but sometimes they are salt or oil.

The whale-skined fat-salted smudge was prized in the mountain area as a source of stored animal protein. It's a dish cooked with summer vegetables and salt sticks, such as fresh potatoes, eggs, and seya ingen, to prepare for hot summers.

In the village area, it's called lye, and in the top part of the country, it's called lye, or lye, because of the hand-scrolling of the rice of the mountain.

Niigata Prefecture

In Niigata Prefecture, whale juice is eaten in the junior and junior regions.

The Niga is a land based on the influence of the North Bank and the culture of many Japanese countries, but whale juice is one of them. The meat of the whales caught in Western Japan was salted and transported by the northerly ships to the new lagoon. The fat of whale meat, which contains so much unsaturated fats, was eaten as a stamina diet in the freshlands especially during the hot summer months. It is characteristic to add local bollus, which is eaten mainly by the taste-driven diet, but sometimes it is eaten by the soy sauce. The salted whale meat was also eaten by being carried to mountains away from the sea because it was suitable for preservation.

In the Niigata City area, there are a lot of eggplants, and in the Central region, yugaos are often used together, and they are eaten often in summer. In Agaga, and other sub-clinical regions, the yaws of the mountains are often used, and they are eaten well in spring.

As with other families, home-made opportunities are reduced, and they are introduced to the school food menu from the point of knowing Japanese traditional diets, as well as served in restaurants and liquor stores.

Fukushima Prefecture

At Iseshima, during the Edo, salted whale meat was brought in from the Japanese Sea, and it was highly prized as a food for saving.

After the new harvest, coral is made, and you can also eat whale juice with which you can consume fat. Also, if you can provide us with salt, fat and a reasonable supply, we can eat summer-veet prevention.

Text adapted and translated from the Japanese Wikipedia article 鯨汁 by its contributors, licensed CC BY-SA 4.0.

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.