Home / Shimane / Tobiuonosashimi
Tobiuonosashimi トビウオの刺身
| Prefecture | Shimane (島根県) |
|---|---|
| Region | Chugoku |
| Japanese name | トビウオの刺身（とびうおのさしみ） |
| Reading | Tobiuonosashimi |
| Home area | Eastern, Hidden |
| Main ingredients | Tweet. |
History and Origins
It's a Shimane Prefecture catch with a high catch of fish. Locals are known by the name "Ago." Out of about 30 species of tobbi fish found in Japan, Shimane Prefecture will catch "hossoby fish" and "tscistobus fish." The fishing of the hango fish is mostly fishing for fishing, fishing for fishing, fishing for fishing, fishing nets, sting netting and fishing nets. We have data that during the first fishing season in May, we catch fish in August, and that the first fishing season in the fish fish is relatively early. The toad fish has muscle quality, has little fat, and tastes pale. It's said to be a fish name and that it can fly in the air for a few feet. A unique fish fish fish fish that took advantage of this property is the "gay fish." The idea is to light a strong light or torch on the ship at night and catch a tobbi fish flying with its light. They say 600 to 900 tails can be caught in one night. Since the sight of jumping out of the water made the picture of leaps and leaps, it was also designated by the pre-healing year 1989 as a prefecture fish.
When It Is Eaten
At this time of the year, homes and local restaurants will have various Tobi fish dishes, including "Tweet Stall." From June to August during the egg - laying season, they store nutrients in their bodies, and this is the season of the Tobi fish.
How It Is Eaten
Besides eating it as a stab wound in a fresh state, you can eat it deliciously on a roast fish. I'm not rich, I'm tasteless, I'm tasteless, I'm tasteless, I'm tasteless, I'm beautiful in appearance. Sometimes they are eaten by the figure they make with their heads adorned. When cooking, it's important to cook after holding down long eella, hire, and scales. Also, tobi fish can be cooked well, and can be used as a boiling dish for rinsing. It's a sweet flavor. It's also true of soups such as "Sing" and so on. The egg's "Ago child" is sold at high prices as a rare taste. It's also famous for making processed goods, and it's used to make raw materials, so it's used to make ground-brows and roast them. It looks big, but it's a food that makes them think of them, and it's tough. If you chew it, the flavor of fish meat will spread out to your lips. The fact that they were burning out in the open, avoiding smoke and heat, leaves the story of their being named after the father of Matsuji Matsuji.
Recipe
Ingredients
- 2（300 g） トビウオ
- 40 g daikon radish
- 2 green shiso
- soy sauce, to taste
- wasabi, to taste
Method
- The fish wash with water, pick up scales, and cut off its head with a chest rub. The belly is tied with a knife and dropped.
- Open your stomach, remove your intestines, wash your water, and drain your water.
- Put it down on three pieces, cut the abdomen, and remove the skin from the tail.
- Cut off the skin.
- The main roots are thinly cut into pieces, spread, blue hair, and paste. I'll eat with a kiss on my favorite food.
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.