Shirauonokakiage 白魚のかき揚げ

History and Origins

Whitefish is one of the typical fish of the lake of Lake Kouji, which is a mixture of fresh water and seawater. White fish from Edo have been highly valued and supported by the local men as "The Whitefish of the Matsu River is Japan'." It's about 10 centimeters long. It's beautiful, and when it dies, it becomes opaque in a few hours. It is often confused with a fish fish that looks exactly like it, but it's also distributed by a completely different fish. The main catch in Lake Towaji is in the mascot net, which is caught in November to May. Oldly known as "The Fish That Tells Spring," some locals say, "The Spring will not come unless you eat it." It's said that when you left, you were seen fishing in white under the Matsue Bridge. The Meiji period records that tin cans of white fish were made in a canning factory in Matsue City. Fresh white fish can be eaten even by stings, and they can be enjoyed with toothy taste, as well as egg and vinegar and other white fish food can be tasted at Matsue City. Among other things, it is the local restaurant that is also known as a "snack of white fish" and a local dish of rice. You can enjoy the flavor that increases by catching the soft texture of the shovel and the white fish.

When It Is Eaten

The fishing season in Lake Tokuwa will be allowed to remain for November 15th and will continue until May 31th. It is said that once upon a time, there was a spectacular sight of a small white fish boat at the foot of the Matsue Bridge on the Great River, which runs between Lake Toyo and China. Many of the white fish caught in Lake Tokuwa have been swept into the city and Kansai, and the supply for locals has been reduced in recent years.

How It Is Eaten

If you treat white fish directly with your hands, they are said to drop the flavor in the warm of your hands, and you must wash it. The fresh taste of white fish is easy and useful for any food. The shoveling is also very varied. For example, there are their own cooking methods and eating methods for each household.

Recipe

Ingredients

• 1 fish
• 1 bunches mitsuba
• 1 shiitake mushrooms
• a pinch salt
• 2 tbsp cake flour
• 1 tbsp potato starch

Method

1. The leaves are washed and the roots are cut into four-inch lengths.
2. I'll cut the dust into strips.
3. Put two centimeters deep oil in the pan and heat it up to 170 degrees Celsius.
4. Mix three leaves, all the white fish together, add thin powder, powder, salt, and then mix them together.
5. I'll cut it in half and drop it into oil.

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.