Wakasagitorenkonnosuzuke わかさぎとれんこんの酢漬け

History and Origins

The "swallowing in a rush" is a local dish made from the second largest lake in the country, a native dish made from the wakasai. Around Kasura, where the abundant water and fertile swamps are plentiful, old-growth growth begins and is now known as Japan's best - grown country. It's shipped out over the year, but summer harvests are very shiny, and winter harvests are a good smell, and you can enjoy different tastes according to the season. Also, the old - fashioned fishfish fish fish in Kastaura were caught by sailing boats using their peculiar fishing methods, sailing boats, until the early 40s. A huge white sail is distinctive and uses wind force to fish while pulling the net. The sight of dozens of sailboats with white sails spread out over the lake is said to have been a masterpiece of Kookaura. But since we can't fish when there's no wind, and the sails are so big, we have a greater risk of capsizing when we're in a storm, we're now being fished by machinetrolls. In recent years, there has been a problem with the problem of the decline in harvests. Since the bones are soft and can be eaten whole, many people are familiar with the ability to cook easily.

When It Is Eaten

Fish fishing is done between late July and late December. The swallows caught at this time of year are soon washed up by local manufacturers and shipped to market as fresh fish. Since it is harvested from summer to winter, it is common for you to make "snuff-sniffed stew" at this time of the year. They're still eaten daily, since they can be served with vinegar to keep them alive.

How It Is Eaten

If the plywood is caught in scales, washed in salt water, and drained, it will be covered with flour and fried with oil. The tin is cut thin and soaked in sweets with fresh fried daisies. I'll sleep for a while, and eat when I'm at home. Sweets are delicious by putting in such things as the skin of the young. At present, they are often eaten as "sunfish" using sweets, steam, and peppers.

Recipe — Serves 4

Ingredients

• 250 g wakasagi smelt
• 2cm longest
• 1 carrot
• 1 onion
• 2cm cycling Length
• 1/4 yuzu
• 1 chili pepper
• Mix: 500 ml vinegar
• Mix: 3 tbsp sugar
• Mix: 100 ml sake
• Mix: a pinch salt
• a pinch potato starch
• as needed vegetable oil

Method

1. The plywood takes out the scales, is washed in salt water, is watered out, and stirs up the water, and is fried with hot oil. I'll cut the vegetables into slices.
2. I'm going to add a sauce with A, a slice of the skin, a slice of the pepper, and then I'm going to add it to it.

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.