San ga Yaki - NINJA KOTAN

Chiba Prefecture’s recommended local cuisine Table of contents 1. “Futomaki zushi (Thick roll sushi)” 2. “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” 3. Other local dishes “Namero” 4. Other local dishes “San ga Yaki” The recommended local dishes of Chiba prefecture are “Futomaki zushi (Thick roll sushi)” and “Seguro Iwashi no goma zuke (pickled anchovy in sesame)”. Both have been selected as one of the “100 Best Local Cuisine” by the Ministry of Agriculture, Forestry and Fisheries. 1. “Futomaki zushi (Thick roll sushi)” The history of “Futomaki zushi (Thick roll sushi)” dates back to the late 1700s. Farmers in Chiba Prefecture have eaten “Taimaki Zushi” at annual events and ceremonial occasions such as festivals, peach festivals, cherry blossom viewing, and entrance ceremonies. “Futomaki zushi (Thick roll sushi)” is eaten all year round. It features a gorgeous design of the cross section when a thick roll is cut. However, sushi with flashy colors cannot be made at the funeral. Below is a photo of the Ministry of Agriculture, Forestry and Fisheries website. 2. “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” “Seguro Iwashi no goma zuke (pickled anchovy in sesame)” is a traditional food that preserves theread moreChiba Prefecture’s recommended local cuisine

03Feb, 20222022年1月4日

local cuisine the season of fish and shellfish

Ibaraki’s local cuisine recommended in February

By ninjakotan

Ibaraki Prefecture’s local cuisine recommended in February Table of contents 1. Introduction 2. Monkfish cuisine 3. Soboro Natto 4. Paita-yaki 1. Introduction The recommended local dishes in Ibaraki prefecture in February are “Monkfish cuisine” and “Soboro natto”. Both have been selected as one of the “100 selections of local dishes” selected by the Ministry of Agriculture, Forestry and Fisheries. “Monkfish cuisine” in Ibaraki prefecture is famous all over the country, and natto is also famous under the “Mito natto” brand. It is natural that “Monkfish cuisine” and “Soboro natto” are selected as “100 selections of local dishes”. In addition, “Soboro Natto”, which is also a preserved food, can be eaten all year round. 2. Monkfish cuisine The National Federation of Fisheries Cooperatives has selected “PRIDE FISH” in winter in Ibaraki Prefecture, “Ibaraki monkfish” (season: December-February) and “Ibaraki Joban Masaba (chub mackerel)” (season: November-January). Since they use this “Ibaraki anglerfish”, there is no reason why the “anglerfish dishes” in Ibaraki prefecture are not delicious. “Monkfish cuisine” is a dish such as “Anko Nabe”, “Tomozu-ae”, and “Dobu jiru (soup)”. Anko Nabe is a hot pot containing monkfish fillets. Dobu jiru is a miso hot pot made only with monkfish and vegetableread moreIbaraki’s local cuisine recommended in February