Home / Kagoshima / Mizuikanomadajiru
Mizuikanomadajiru ミズイカのマダ汁
| Prefecture | Kagoshima (鹿児島県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ミズイカのマダ汁（みずいかのまだじる） |
| Reading | Mizuikanomadajiru |
| Home area | I'll be back in a minute. |
| Main ingredients | (Laughter) |
History and Origins
The squid is another name for the anoric squid, a relatively large squid, up to 40 centimeters in length. Because of their transparent appearance, they are often referred to as wormfish in Kagoshima Prefecture. The Southwest Islands, which belong to the southernmost island of Kagoshima, Japan, are becoming the main fishing grounds in Japan. A typical squid fishing technique, there's an Enging, but this is an original word that is combined with English ing in its progressive form. It is said to have originated in Sungushima. It is claimed that during the middle of Edo, the method was passed through Seed Island to Hajiga, and it is known that squid fishing has flourished from old times. We still have squid fishing throughout the year, and fishermen come from outside the province looking for them. The typical condiment of the kamikaze is "Madda's Mudika." It is said that citrus is an ink bag, which is thought to lower swellings and blood pressure in the haiku region, and that many people bought it as medicine. It's only in the Miyagi region that you drink with the meat of the squid in the taste, but the "Mizukka madji" that you taste with the sweets and the moss is known to many.
When It Is Eaten
Since the squid can catch it all year round, it's eaten at every hour of the day.
How It Is Eaten
When you get the juice in the casserole, add three pieces of pig meat and melt the taste buds. Cut the underprocessed squid into easy size and put it in the soup. Finally, they squeeze the squid ink out of the ink bag and mix it up. If you put it on a vessel, you'll be able to scatter some leafy vegetables, such as hamnata. The squid mada has a little salt, so it should be cut down on its taste. The squid also gets too hot and tastes bad, so it's important to make fast and eat it. There are different ingredients in different homes to taste and put in.
Recipe — Serves 4
Ingredients
- 100 g pork belly (ブロック)
- 200 g squid
- a pinch squid (マダ)
- 40 g miso
- 1 cups bonito flakes
- a pinch ハンダマ (水前寺菜)
- 800 ml water
Method
- The soup is served at the kataka.
- Put three pieces of meat in it and stir a pot.
- The taste buds are melted.
- I'll cut the squid into the right size. The fire will burn low so that it doesn't get too hard.
- I'll leave the mada on fire.
- I'll rip half of the hammama in with my hands and stop the fire.
- I'll wear the rest of the hammama on the vessel.
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.