Home / Niigata / Namagusa Kouko
Namagusa Kouko なまぐさこうこ
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | なまぐさこうこ |
| Home area | Niigata City |
| Main ingredients | It's called the 'Silver'. |
History and Origins
I've been catching less in recent years, but in the past, when the coast of Japan was in May, the eagles were caught in large numbers. The eagle Ella and her entrails were cleaned up and soaked in a lot of salt. A good word is like what is called a whole-yaki, or a whole bowl of salt can be used on 90 people. This large - root stuff soaked in with soy sauce is "The Great" If you can harvest the radish around December, boil the rice in spring until it becomes so thick that you can dip it for a month or so. It's a local dish that runs on the beach of Hida, Niigata City, and is thought to be derived from the wisdom of living to preserve the local berries well. Also, when you had packed cabbage or root for a few days, it would have been soaked. Other ways were to boil the radish and eat around the hearth in winter.
When It Is Eaten
Using local eagle and field roots, they were made and eaten as daily food. In New Year's, they were eaten by every household.
How It Is Eaten
The local people will buy them alive and salt them in their homes. I'll remove the e-mail and its internal organs and salt them up and get ready. Put it in a large pot and put it on fire. When you reach a temperature of about 70 degrees Fahrenheit, you lose your sense of smell and become a fluid of exposure. I'll use this juice to pick up the root. You can eat it in about a month, and you can cut it thin and eat it as it is.
Recipe
Ingredients
- 60 daikon radish
- 90 salted sardine
- 1 salt
Method
- Place the large roots in a bowl and pour boiling salt water on them. If it cools down, throw away the juice.
- In spring, a salt eagle will be put into a pot with the juice, boiled, and boiled until the eagle is ground to powder, and dumped in oil that floats.
- When the eagle cools down, it'll hang on to the root of the bucket and put it under the weight and stuff it with a heavy weight with a heavy weight of smudge. The salt eagle is three ratios to the large root two, and the more the eagle is, the more delicious it is.
- About April and May, a large quantity of eagles will be caught on the coast of Japan. I'll put that eagle in a lot of stuff. It's said that the eagle uses one salt on 90 animals. From the alias, salt.
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.