Suzukinohōshoyaki スズキの奉書焼き

History and Origins

It was chosen from the surface of the lake as "The Great Fair of Japan." Lake Towa is a sea lake where seawater and fresh water mix, and it is said to mix water at different waters and at different times of year. The unique environment gave rise to the flavor of the native land. "Susky is famous as "the fish family that represents the lake of Koi, the Great Lake of China, and the Great Lakes.' In the old myth of cloud myth, which changes name with growth and growth, the cosegos, Saigon, Chuan and Suki, the successful fish, but the ancient cloud "President of the Nation," the clouds came up from the clouds at a feast that was reconciled with the Supreme Court of Japan. The famous XMatsue City dish that flourished as a castle town since the time of Edo is "Burn of the Susqui." This is a piece of paper wrapped in a utensil paper that was boiled into a boiling pot. The fishermen were boiling their tins from the ashes of the fire, which the Shogi Lord of Matsuji wanted, but he was too poor to leave behind, and wrapped them in a letter. This is the beginning of "Suski's Inquisition."

When It Is Eaten

The bowl of Suki in Lake Tokuru is in the fall and in the first winter. When the lake of Lake Kiwa starts to get rough, Suki will go to China and play around there. When I was told that Suki left Lake Sakura during this period and that it was because she was afraid of the snail that fell on Lake Kouji, she was called "Suski" in the region. After the migration, the suki who comes back to Lake Toshigo welcomes the eggs, is completely fat and fat and ready to eat. The "The Inquisition of the Souski" is still eaten on Hale Day, such as meetings and feasts.

How It Is Eaten

To avoid hurting yourself, I'm going to make a "crush" to remove the wata from Ella. I'll rub salt with a gold bar while I stick myself in. When the salt gets used to it, I will roll the obituary. If you keep the letter wet with wine and water, it will add flavor to the toast when it is boiled. The letter absorbs the oil like Cooking Paper, so that it loses its fatness. I eat with a narrow diet of soy sauce, soo sauce and soo sauce. When you have a mouthful, the fragrance of the burned epistem spreads into your mouth. Other things like susquis are also fun, including Mooniell, fried, and inhalers.

Recipe

Ingredients

• 1 スズキ
• japanese Paper Inscriptions
• salt, to taste

Method

1. I'll take the scales of the sea bass and the era.
2. Without a jar, I'll take out my intestines and remove only my nigga and return it.
3. The salt is all over the sea bass.
4. Wet paper in water and wrap a two-sided sukiyaki around three sheets.
5. I'll be steamed by the oven.

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.