Shirasudon しらす丼

History and Origins

From late March to May, the tuna fishing season will be at its peak. During this time, in the Izu River, between Wakayama City friends and the coast of Nose, there are abundant fish, such as sea eagles, My Eagles, and the Uurmey eagle. In particular, Wakayama City sub-programmed and Yuasa County Yuasa, which is the main source of the state's raw and hot water, is produced in the production of rice. In Yuasa Town, where the city is the highest water collection in the province, it is called the "Bubnet" system. This is a way to pull a fine net, about a millimeter in a net, in two small boats and surround the fish pack. This name came up because the net resembles the "batch" of a man's underwear. On the beautiful beach of Lakoto, nearby, they still fish in their old fishing nets. Fresh raw celarus is carried to a nearby factory and boiled in a large bowl where the water boils. The boiled Cyrus is spread out without delay and is sun-screwd. It's because you eat this for dinner that you're "sitting." In Yuasa Town, we often eat with local Yuasa sesame oil and yuyama flavors. There are also stores that provide raw "stretchs." A port town with fresh Cyrus is a masterpiece.

When It Is Eaten

Cooking squirrels will be on the market all year round, but the cicadas, which can be picked from late March to early spring, will have a good taste in the season.

How It Is Eaten

There are simple flavors of citrus oil and taste only, and there are poppy wines, lemons, and golden pans, which are served in the taste of golden pans, and they taste free at the taste of each household. The spices are very busy and use the leaves.

Recipe — Serves 4

Ingredients

• 240 g シラス (釜揚げ)
• 8 shiso
• 4 umeboshi (pickled plum)
• 3 × 180 ml rice
• 4 tbsp sesame oil
• a pinch soy sauce

Method

1. I'll cut it into a thousand pieces.
2. I'll cook rice for you.
3. If you put Silas down and wave soy sauce and soy sauce, you'll get a good shake.

More About Shirasudon

The rice is a common dish in families with irons.

Overview

The slatches are easy to eat, putting them on a rice bowl, adding tassels and oils, and often eating them with spices, such as eggs' jaundice, onions, blue rice, and etc. It can be mixed with citrus and so on.

The rice that is used to cook materials is by no means expensive in the country, but the fish that are harvested are decreasing year by year. There are many areas of high water in the entire country. In other areas, freezing is common, but taste and food are inferior to cooking. However, there are some ways to put frozen wax on a hot meal and let it eat like Louis Behbeh. It is also believed that the spread of the drains was due to the spread of the refrigerator.

There are some raw rice plants that use the raw iron. A saw is light and low on the difficulty of managing quality. So since most of the anchorage is carried to the processing plant, the raw rice is largely supplied by stores near fishing ports.

It's not just a matter of how much money you spend on the road.

Kanagawa Prefecture

There are plenty of suppliers in Kanagawa Prefecture cities, such as Kajiko, Ichiyama, Fujisawa, and Fujisawa, who are "sooning" and are recognized as "sunning" by the pridefish of Kanagawa Prefecture. Some of these stores provide raw rice.

Shizuoka Prefecture

At the fishing port of the Shizuoka City River, they pick up the walnuts as the eyes of the "surprising harbor" and they also go on fishing experience ships. There is also a fishing port's "silent house" that provides the fishing port.

Wakayama Prefecture

The Wakayama Prefecture YukaSashima Society also uses local products, such as lily oil and herbicides, to call them "sauzu Sushi" and to make tourists PR to restaurant and restaurant. The cooperative is ten stores high, and the tourist society distributes the pamphlets.

Hyogo Prefecture

On Hyogo Prefecture Award Island, the Northeast Brands Advisor Council and fishing crew are trying to brand up as "Santa Tokishima" since 2011.

Text adapted and translated from the Japanese Wikipedia article しらす丼 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.