Sazaemeshi さざえめし
| Prefecture | Ishikawa (石川県) |
|---|---|
| Region | Chubu |
| Japanese name | さざえめし／さざえべし |
| Home area | Faber Area |
| Main ingredients | I'm not going to do that. |
History and Origins
About 50 kilometers north of Iseshima City port. In the Japan Sea, fishing by sea women is being conducted. Sea women fish in black Wet suit and water glasses by hand. The sea women's fishing has been around for over 400 years, and Iseshima City is looking for Bung Island's Sazae, from Toshishima and the Isle Islands. In Naru 30 years (1918) "The Art of the Seafishing of Iwashima" was designated as the important non-citizen culture of the country. Iwashima Sea Lady is a big girl and her teeth are characteristic. Sand is difficult to get into the shell because of the sand that lives on rocks and rocks. It's hard to get a wound because you can take one for each. Sazae is eaten by the "singer" and the "singing" of the rice bowl, not to mention the knife or the roast.
When It Is Eaten
In July, Sazae fishing begins in the waters around Sakura and Sakuza Island, and about 200 sea women in Iwashima are paying attention to the taste of summer. At this time of the year, there will be a sauerkraut on the table, including "sing." The "Single-Sweet" with the summer salted sazae in the fall is an essential ingredient in the New Year's meal on Iwashima. The cut-and-salted duffel is placed in a jar and sealed with a bottle of wine and wine. After about a month of maturity, we add red peppers and peppers and pepper-screwd ones and then eat them. It's been preserved for about a year, and it's also established as a gift for New Year's food and for sunset. Even today, "salted" is sold on the market and so on, but few homes produce "silver"
How It Is Eaten
The "snake" is eaten with rice and gravy. Sazae's aroma and dusty food are eating up my appetite.
Recipe — Serves 4
Ingredients
- ＊レシピはさざえめし
- 2 × 180 ml rice
- 4 turban shell
- ginger, to taste
- (A) 3 tbsp mirin
- (A) 1 tbsp sake
- (A) 1 tbsp soy sauce
- (A) 1/3 tsp salt
- (A) 1 cups water
- 5cm dashi kelp
- 三つ葉または青じそ 少量
Method
- After sharpening the rice, I'll soak it in water for more than 30 minutes.
- I'll take out the sazae and cut it into easy-to-eat sizes. I'll cut the ginger into pieces. I'll boil it with a flavor.
- After cooking, divide into sauces and utensils, and keep the soup completely cool.
- I'll take some boiling water from the soup and add some soup and sauerkraut to cook. When you cook, add some paint and steam it. I'll hang it on a vessel and scatter three finely cut leaves.
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.