Tsuganijiru つがに汁
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | つがに汁（つがにじる） |
| Reading | Tsuganijiru |
| Home area | We're going to have to do something about it. |
| Main ingredients | (Transcrews) |
History and Origins
One of the native dishes that represents Kochi Prefecture is "Sew in the stir." The name taniel is the Mosconic crab that lives in such rivers as 40 percent or 40 percent. The "sew" is a dish made from the juice that is made from a living stone mill and mixer. At the time of the taniel, it makes it easier to see the autumn when the flowers of the birds and the scum begin to bloom. Fishing begins when the crabs go down the river to lay eggs. The tawny is about ten centimeters long, so when it grows big it grows to nearly three feet long. In addition to the "Schin in a pot, " there are many dishes with twitter, such as"Schin in a pot, " and"Feel in a bowl, " which is made of whole rice. "
When It Is Eaten
The time of the taniel is around autumn. It is thought that the female incubates are more tasty when they store nutrients in the male. In recent years we have set up a forbidden fishing period for fishing protection, and from August 1st to November 30s are forbidden to fishfish. It used to be built well at home, but because it took a lot of work to get the twitter, it wasn't as good at home as it used to be.
How It Is Eaten
I'm going to break it down. Put it in a crushed twitter, and rub it in a boiling pot. When I took the bowl out of the water and cut it to the right size, I put it in the bowl. For finishing, I'll taste it with soy sauce and wine. In some areas before setting fire, some areas eat with a steamed oil in order to put the glue in. If you're worried about the unique smell of the tawny, you should eat with a bowl of ginger and so on. The tunny has a huge fured scissors, so it needs to be careful how to handle it. When you put it in hot water, it can cause the scissors to boil, so you put it on fire from the water alive. In that case, sink slowly, with a hook in order not to run away.
Recipe — Serves 4
Ingredients
- 3–4（500 g） tsangani
- 1 eggplant
- 0.5 ryukyu (marinated fish)
- 5 cups water
- 1 tbsp 1/2 soy sauce
- 1 tsp salt
- 2 tbsp sake
- 3 shiso leaves
Method
- (The twitter's shell) and unwind the flots, they will be crushed with a fine blade knife on a fine board. (The water that breaks down somewhat, add a little water to the mixer and then melt further in the quantity).
- The crushed twitter is put in and wrapped in enough water to remove the shell.
- Put the juice from this fish crab in a pot, put it on fire, and cook it with a thinly cut scythe.
- When the fire goes through, the protein of the crab comes in like an egg rainbow.
- I taste it with soy sauce, salt, and wine, and I float the leaves on the bowl.
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.