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Surumenokōjizuke スルメの麹漬け
| Prefecture | Tottori (鳥取県) |
|---|---|
| Region | Chugoku |
| Japanese name | スルメの麹漬け（するめのこうじづけ） |
| Reading | Surumenokōjizuke |
| Home area | All within the province. |
| Main ingredients | I'm going to have to eat some salted vegetables. |
History and Origins
The Tottori Prefecture on the Sea of Japan has more snow than the winters and the colds from north, and the people living in the mountains have had difficulty getting food during the winter. In such a Tottori Prefecture, you will get a sulmaka that will be in season (from September to November). "Sleep's bowl is created for long periods of time, to keep the season delicious, and also for survival in winter when food is hard to get." It is characterized by using sleu·maʹka, which is not a raw squid, but is used by drying and drying in the sea breezes, which reduce the smell and include the right salt and make the taste rich. When the sul maka is carved into the sul maka and matured, the flavor becomes more tender and flavored. Once made at home, the taste yu - yu oil was also prepared by the family, so it has been made to grow in the taste of each family. It is also common to soak it in with the salted vegetables, but the vegetables used vary. The cucumbers, the leaves, the hawk claws, and the fish Peiman, all became colorful and were known as the tastes of each family. Now, the technology of vacuum pack technology has been able to save longer, and has been eaten extensively throughout the country as a product of Tottori Prefecture.
When It Is Eaten
Slemica is in its early stages from September to November. After a day's dry in the sea during the season, the sul maka is soaked by the sea, and it is time to pour it into the tub, after 10 to 2 weeks, to eat it along with winter's visitors. A frozen or vacuum pack can save you long-term.
How It Is Eaten
It's ideal for eating hot white rice tea along with carved leaves and also for drinking Japanese wine. Put crackers on cheese or on vegetable sticks, and it's good for drinks. It's delicious even if it's mixed with cabbage and boiled pasta. With its unique sweetness, it can be eaten as well as used as a flavor.
Recipe
Ingredients
- 800 g–1 kg rice koji
- 5、6 Japanese flying squid (一夜干し)
- Mix: 3 cups soy sauce
- Mix: 2 cups sake
- Mix: 1 cups mirin
- Mix: 100 g sugar
- salty Vegetables (shiso), to taste
Method
- Slemeka is three millimeters long and short, and we wash it, and we shake it up.
- Put the sul maka in a sulkka, and mix it up well.
- Wash and salt the vegetables and then cut them fine.
- And on three, I'll boil it up and cool it up. Put a taste-A into it, mix it well, and place a heavy stone in a pot of pot.
- Sometimes mixed together, add a little less wine, lentils or soy sauce according to your preference.
- When October to March is about 20 to 30 days away. In the summer season, a sweet - smelling broth will be prepared in ten days or so.
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.