Muroran'yakitori 室蘭やきとり

History and Origins

The "room broom" is the "shoecat" created by Hokkaido, as his name suggests. It's called "The Snatcher," but it's really not chicken, it's not a roast, it's a baked dish that has been used by pork and has been mixed with pork and pork. I'll put on a sweet tadpole and some pepper and eat. But during the day, when war broke out, farmers raised pigs to grow food, and during the year 1439, pigs were encouraged throughout the country to make soldiers in their hides. In the meantime, it is said that in the city of Kabuki that it is good to eat in the city except for pig meat and skin, and that many pigs have been treated on the local stand. Then came the present combination of pork and chicken and pepper. In those days, there were many stalls to serve pork in the vicinity of the iron mill. The bird, the founder of the Roomy Stake, also set up a shop in Iseshima in the year 1237. It's also very characteristic of the room broom and the trapeze to use the louse instead of the long sleeve. For that reason, the plywoods with Hokkaido are cheaper than the length of their length and they are fixed for their relationship with the pork.

When It Is Eaten

Every year is eaten by everyone. I often eat in pubs and shops, and I can hardly make it at home. In the local community, when relatives, friends, and other adults gather together, sometimes they sit around the table with the "roomer and Snack" that they've been taking out of the store.

How It Is Eaten

Most pork stores use shoulders, not roses. If it's written on the menu, usually in the south of the city of Bedford, and in the south of the country, it's usually called "scoo" it's a combination of pork and chicken. In order to distinguish pork from chicken chicken, many stores have written "pigs" and "pigs" and "cows" and "boo soup" and " hen meat" in chicken. Although the design varies from shop to store, the style of which is by alternately stabbing a pig shoulder cut and cut. Each store has its own taste-smelled dishes and a bowl of citrus. You can choose salt in some stores.

Recipe

Ingredients

• 35 g–38 g pork (肩ロースまたはバラ肉)
• 3 g–5 g onion
• 5 g mustard
• 2–3 g sauce (soy sauce)

Method

1. Cut off the block's shoulders.
2. (There are no pork, no onions on the bottom, no onions on the bottom)
3. Put a broom on the talisman.
4. I'll burn it with charcoal again.
5. It's done by placing dishes on dishes and adding citrus pepper.

More About Muroran'yakitori

Rooms and brooms are cooked with Hokkaido pork and onions. It's not called a pig in the Kanto region, which uses pork, but it's called a "spoke" by the total name of the chicken and its own.

Overview

Rooms and chows are made of native food by the meat and meat of the hanki city. It is common to taste sweeter than sweeter ones, to taste them in the sea, to taste them with mustard, but many stores can also specify salt. pork shoulders are often used. There are other stores that provide food together, such as pigstro and sagari. If it's written "sniff," it's often a combination of pork and onions. There are also stores on the menu that can be selected to hold a lever or something.

Now, in the city of Bedford, the common national roasters that use chicken are often offered in combination, called "boo soup" and "boo soup," including these things, called "marijuana."

History

In the early days of the Showa, farmers began to keep pigs in the room because of food production. In 1933, in the west of the rooming city, there was a pork-burning stand on the market. In 1937 one of the owners opened a shop called "The Bird," which sells the birds and other wild birds that sell them in the wild. But from the beginning, he provided a roast of pig meat and pine, which is considered the founder of the Room and Lobster. In 1939 more pigs were served food because they were encouraged to make the large supplies of military shoes needed in the war during the day, and they were allowed to eat locally except for pigskin and meat.

Before the war and mass production began, until chicken was widely available in the 1930s, most of it was made of pine and pork, and pork is still the most popular menu.

There are 54 rooms and fences in the city of the room. In nearby Ise City, in Iseshima, in Sapporo City, and other areas outside of the city, there are also "rooms and pick-ups" shops.

The food that was loved by the steel workers in the room was recognized as one of the "carnal ports."

Text adapted and translated from the Japanese Wikipedia article 室蘭やきとり 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.