5. If the material became soft, sugar, soy sauce and liquor are added, and it's boiled until broth disappears. Just before taking it down from the ...
Once the rice gets cooled down, make a small piece of an oval rice ball like nigirizushi, put on ... Information provided by : Okayama no Aji (taste of Okayama) ...
It is important to remove salt content from inside too by gently pouring water down the throat. Be careful not to wash out roe. 2. Remove remaining scales with a ...
You adjust the flavor as you prefer by breaking down the “miso bank” and mixing it into the ... Kakino dotenabe is famous all over Japan, and is served not only in ...
Internal organs of sardine and squid are salted, and one summer season can be imposed, and the one I made fermented naturally is boiled down and it's made.
Cut off the backbone, but do not remove the dorsal fin, pectoral fin and tail to ... and MSG (the mixture is called awasezu), mix it with cooked rice and cool it down.
Put water, sugar and sake, once the stone gets hot, break down the miso bank and cook amego on it. People used to go fishing amego while heating up the ...
Top water is thrown away, it's put in a pot and it's put over a fire, and beats, takes it down from the fire and dampens in 60-70 ℃ until it becomes semitransparent.
