Home / Niigata / Sakenoyakizuke
Sakenoyakizuke 鮭の焼漬け
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | 鮭の焼漬け（さけのやきづけ） |
| Reading | Sakenoyakizuke |
| Home area | Niigata Prefecture north. |
| Main ingredients | It's raw. It's sore. |
History and Origins
The village of Shanghai, where the salmon goes back, is known as "the edge of the sea," and in autumn the whole town becomes the best of the trees. It is said that there are more than 100 different ways of cooking in the village where the culture of eating food is rooted in respect from head to tail. One of those snacks is "Burn-Burn." As you can see, it's a simple dish that is wrapped in a bowl of wine, lentils, and so forth, as you call it, and is served as it is. It was originally made as a food reserve during the time when frozen technology was not developed, but when you cook and eat them, you can think of making this type of work. They enjoy a flavor totally different from salt saxophones and stewing, and they don't get hard when it's cold, and they're pissed. The history of the Sake culture in the village is said to have been taxed in the morning court of the capital of Tokyo back in the peaceful days. There is also the history of the world's first successful artificial growth, and it has made it a rich city. So in expression of his appreciation for Sake, he says, "You must not be jealous of the Sake, the blessing of heaven."
When It Is Eaten
I make them using raw mushrooms that appear in the short fall. The salmon fisheries are caught between October and November, and the tributaries are followed by the traditional method of fishing: "The fishing industry is in the fishing industry."
How It Is Eaten
To anyone who has added soy sauce to the cooked wine and lentils, the baked pumpkin is soaked in hot water. The salmon makes a cut similar to a special Niigata Prefecture cut. It's still delicious, but it's also delicious, if you like, in the range and in the net. It's possible to make everything, so it's popular as a regular vegetable.
Recipe — Serves 4
Ingredients
- 4 slices（1 slices60 g） fresh salmon
- Mix: 2 tbsp soy sauce
- Mix: 2 tbsp sake
- Mix: 2 tbsp mirin
Method
- Put A's wine and garlic in the pan, and add boiling, steam, and cool.
- I'll burn the salmon white.
- I'll put the baked pumpkins in one hot place and pack them in and in.
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.