TSUKUDANI of JYAKO and MIJISO ちりめんじゃこと実紫蘇の佃煮 made by 専業主夫

Dried small fish and perilla seeds boiled in sweetened soy sauce.
It is application of TSUKUDANI (shellfish boiled in sweetened soy sauce) of the Japanese tradition food. 佃煮の応用である。
Harvest ears of the perilla. 大葉の穂を収穫。

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Separate seeds by ears. 穂から種を分離。

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Wash MIJISO(perilla seeds) in water. 種を水洗い。
SAKE(rice wine) tablespoon 3.     酒 大匙3
MIRIN(sweet rice wine) tablespoon 3.  味醂 大匙3
SYOYU(soy sauce) tablespoon 3.     醤油 大匙3
SATOU(sugar) tablespoon 3.       砂糖 大匙3
Boil down materials.         材料を煮詰める。
Add JYAKO(dried small fish).     縮緬雑魚を投入。
 
Such the Japanese tradition food is the save food of the times when there was not a refrigerator. It prevented corruption by too sweet, too salty seasoning. Such meals deteriorates diabetes, high blood pressure, cerebral hemorrhage and stomach cancer. Grief. この手の料理は冷蔵庫の無い時代の保存食である。甘すぎ塩辛すぎで腐敗を防ぐ。糖尿病、高血圧、脳溢血と胃ガンを悪化させる。南無阿弥陀仏。

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Unfortunately it does not resemble the seasoning of my grandmother.
死んだばあちゃんの味にはなっていない。残念

 


— posted by nitobe at 06:49 pm   commentComment [2] 

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