Home / Ehime / Tachiuomakitachimaki
Tachiuomakitachimaki 太刀魚巻
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | 太刀魚巻／太刀巻（たちうおまき／たちまき） |
| Reading | Tachiuomakitachimaki |
| Home area | (Sacrifice) |
| Main ingredients | Tah-o. |
History and Origins
A sea fish is a sea fish from the sea that is a sea fish from the sea. Its chief is big and is over two meters. Since fish have a low smell, and there is a good fat on top, even children who don't like fish can eat it well. It is said that a 150-year-old fish shop in Iseshima City invented "The Fish Book" in the year 62.87. It has been introduced in many media and is now one of the great sightseers who visit Shizushima. And not only is it delicious, but it also has a perfect nutrition. The ingredient ocrine, which is so high in the sea fish, helps to prevent the body from oxidizing, while the DHA in fat can reduce the intake of neutral fats and bad cholesterol. Other rich vitamins A, D, and E are difficult to cook and come out, so you can cook them and eat them well without losing any nutrients.
When It Is Eaten
You can eat it all year round. The taste is so strong that it can be eaten and served as a wine bowl.
How It Is Eaten
I'm going to burn the coal with a string of tachio on the bamboo, and a few times with the juice. The flavor of this soup is unique to the shop and is passed on as a part of each store's secrets. The way you eat is by pulling the tap fish out of the bamboo. You may cut the width by two millimeters and put a big root on top of it. Also, the fish's fish, which had been wrapped around its fins, was eaten here.
Recipe — Serves 4
Ingredients
- 2 タチウオ
- a pinch mirin
- Broth: 2 tbsp soy sauce
- Broth: 1 tbsp sugar
- Broth: 2 tbsp sake
- Broth: a pinch ginger juice
- 4 bamboo
Method
- I'm going to put three tap fish down.
- Put it in the soup.
- I wrap two tap fish around the bamboo and wrap them around it to form a spiral.
- The three tin cans that were rolled up and burned in charcoal for ten minutes.
- In order to make a shine, add some garlic to the soup and roast it on the fish bowl. I'm going to repeat this two times and three times.
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.