Masunoankake 鱒のあんかけ

History and Origins

The "singing" is spring's cooking, which represents the interior area. Using what's called the best of the potatoes, the Sacramas. What we lost in the struggle for territory as a young fish goes down to the sea and the winner stays in the river and grows up to be a yabe. There is also a theory that the time of the cherry blossoming of the Sacramas, which stored nutrients for autumn eggs, came to be called "Saccramas." "Sacramus" is one of the fish that represents Yamagata Prefecture and is designated as a prefecture fish in the fourth millennium (1992). It dates back to the time of Edo that "sunfish" can be eaten. It was said that because of the influence of the trade ship Hokkaido to Osaka, the Japanese culture's connoisseur dish was passed on to the interior. Even if it were for any dinner on the day of the celebration, it's still fixed. The Luxury's bowl contains sugar and debris that were so valuable at the time, and a welcome gift for the guests.

When It Is Eaten

The "swang bowl" that has been fixed for spring can be made in any household, like the stew of the Mass, or the stew of the stew. Especially in May, there's something essential to the "I'm drinking" and "I'm drinking" and "I'm drinking." Many families now rely on the tailor to eat the "scarlet bowl." In that case, family and relatives will behave themselves.

How It Is Eaten

I put a nila on the boiled Sacramas and put it in a pot. I can put on the top of the plan, which I've prepared for you apart from the finish. Unlike the Kyoto Prefecture bowl, we use cold, sweet candy. In some homes and restaurants, eggs and eggs can be cut into slices. It's also eaten as a dish for cooking and celebration.

Recipe — Serves 5

Ingredients

• 300 g trout
• 100 g garlic chives
• 30 g ginger
• a pinch salt
• bean paste
• 3 tbsp potato starch
• 6–7 tbsp sugar
• 3 tbsp sake
• 3 tbsp soy sauce
• 1 1/3 cups water

Method

1. Put three potatoes down, shake salt, and water them with steamed steam.
2. Nilaa can be boiled into five centimeters.
3. Let's get together. I put wine in the pot and boiled it. [Process 2] Stop the fire and mix the water - melted dough with a wooden board and then add a little bit to it. [Process 3] Re-invention the pot and carefully avoid burning it until it becomes transparent. Take it down from the fire and work well until it cools down.
4. We can put a piece of rice on the vessel, put a pot on it, and put it down.

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.