Home / Miyagi / Sanma No Kigaki
Sanma No Kigaki サンマのきがき
| Prefecture | Miyagi (宮城県) |
|---|---|
| Region | Tohoku |
| Japanese name | サンマのきがき |
| Home area | It's a port town like Senden. |
| Main ingredients | It's like a big fish. It's like a fish. |
History and Origins
In Toshihara's Honkoku area, fish from the past time around the coast of Katuzuo have been playing and being swamped in large quantities. It was usually passed through as a salt - rich gauze, but I called the juice of the salt - casserole "knit." Some manufacturers were selling this soup in barrels as a flavor, so boiling the radish and so they got a reputation for it. The "Khiji" was a type of fish fish from Akita's rice and the same kind of Nanplar in Thailand. At the time, it was a revolutionary flavor. Then I started to call the squid salt and salted fish and boil the radish on top of them. I also cooked the fresh fish, such as the Samma. Once home flavorings were about the same as home flavors, so if I had a celebration, I would have used the delicious "sing" as a substitute for oil. During the Meiji era, so did citrine production. However, they say that soy sauce was usually for celebration and visitors because it was expensive. In modern times, it's not a fish bowl, but it's boiling the Samma with soy sauce.
When It Is Eaten
Home food eaten on the shores of Ninami and others in the fall when the sanmas are washed up. They like it as a piece of candy and a bottle of wine.
How It Is Eaten
Samma drops her head and scales and rips her stomach out. Put the slatted root in the juice, boil the Samma, and relax and remove the spine when the fire passes. Add a little steam and boil it up and add a twist. I'm going to put it on the vessel.
Recipe — Serves 4
Ingredients
- 3 Pacific saury
- 400 g daikon radish
- 1 long green onion
- 2 tbsp1/2 soy sauce
Method
- With her head held in her hands, Samma takes out her internal organs and washs them.
- The radishes are peeled, peeled, put them in a bowl of soup, and put the Samma on the fire.
- When the sunma is cooked, it will be eaten with hands around the tail and dislodge itself from the bones and mix quickly. I'll shake the soy sauce and boil it until the root is soft. When setting down, add a half-cut and then stop the fire.
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.