Home / Kumamoto / Yakiayunokanroni
Yakiayunokanroni 焼鮎の甘露煮
| Prefecture | Kumamoto (熊本県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 焼鮎の甘露煮（やきあゆのかんろに） |
| Reading | Yakiayunokanroni |
| Home area | The Manichi Kokashi, the Eight-year-olds. |
| Main ingredients | Ayu. |
History and Origins
The Chose River is the largest river in Kumamoto's life, through Yokichi basin and through Yayumi's plain and into Yasuke Sea. With such rapid currents as can be counted as one of Japan's three rapids, and a good water quality called fresh streams, it has been known from old times as a source of Ayu. The strong current will train Ayu, and clear water will be abundant in the algae to feed on the sun's rays at the bottom of the river. It is particularly famous for a large auyu, called the Magpie, which is the main river in the tributaries. There's a lot of rice and rice in the green river's subsidy, and there's a lot of auyu restaurant. There are many fine dishes, such as salted rice or sushi, as a treasure chest of auyus, but the "Kinyu" that baked the fall "Auyu" that has been baked for eggs in fall is a winter preserve in this region. After the charcoal had been cooked in gold, I dried it in dry casserole and used it in cooking and cooking soups. Also, the sweet sauce that has been boiled over a period of time with a sweet broth of citrus is a winter preserver. Finally, put in a water candy and bring out the soap. They eat my bones and my body is covered. Ayu, with eggs, is also a gift for this period. However, at the Kouji River and at the river mouth, the catch of Ayu, which was so large up to the middle of Japan, has been reduced. In the fishing union of the Spix River, as dams and several cranes prevent the backslash of the kyoyus, they try to protect resources, such as scooping up the nazis on the sides of the river and letting them flow across the stream.
When It Is Eaten
The scene of the "Burn Yu" in the fall of the river to lay eggs in the river is a poem in autumn. The sweet sauce made from baked yuzu comes to the table every day as a daily dish.
How It Is Eaten
I'll put one on top of it to cut the cream. Even though it's still cold, it tastes good.
Recipe
Ingredients
- 1 kg（12） ayu (sweetfish) (ayu (sweetfish))
- Mix: 150–200 ml（3:7） soy sauce
- Mix: 250 g coarse sugar
- Mix: 50 ml mirin
- Mix: 1500–2000 ml water
Method
- Ayu cleans the surface stains and burns them with charcoal.
- Put au in a pot and add a flavor A.
- From the beginning, it will be cooked by fire for about half an hour, and then it will be cooked with low heat for four to five hours. I'll add some soup during the course and soak the whole pot. )
- After boiling, keep it standing for a while until it gets cold. I always drop the lids when it's hot.
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.