Azara ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Pickled Chinese cabbage 400g
- Ocean perch (fish meat and fish scraps) 400-500g
- Water 5 cups
- Sake lees 150g
- miso 3 to 4 tbsp.
How to cook
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1. Cut the ocean perch scraps into small pieces and place them in a pot.
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2. Cut the pickled Chinese cabbage into 3 cm lengths without washing. Add them to a pot and pour water over them. Simmer until the cabbage is firm. Drain off the broth, replace the water, and reduce the salt to a minimum.
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3. Place the pot with the ocean perch scraps and water on high heat. Bring it to a boil and then reduce the heat to medium. Let it simmer for about 20 minutes, and remove any scum that forms on the surface.
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4. While grating, add the sake lees dissolved in the broth and bring it to a boil.
provider : “Gotsosan: Miyagi's Local Foods to Pass Down” (The Association for the Promotion of Miyagi Food)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
