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Certification year
2000
Type of certification
Specialty products
Main area
Oyodo
Introduction of cooking
Boiled mackerel and pickles using the wakame stems. Barer Pickled Barer is a dialect of Oiso and is a prefix used when you are surprised or surprised. It will be amazingly delicious.
material
(For each 50 people)
Method to remove salt
Wakame's stem and stems are salted. Cut into 4 to 5 cm, put in 1 g of salt (about 100 g) in boiling water, simmer once, and remove salt while washing with cold water occasionally (about 1 hour).
【Yoshizato Yoshizato Wakaboshi】
Wakame stems: 1 kg, brown sugar: 300 g, Mirin: 100 cc, sake: 100 cc, soy sauce: 50 cc, a bit of chili pepper (powder) ... a little, red pepper ... a little, white sesame ... a little, honey ... 1 tablespoon, water starch ... a tablespoon 1
[Fishing pickled]
Wakame's stems ... 1 kg, root ginger ... 1 sauce, carrots ... 1/2 cup, soup stock ... 1 liter, red pepper ... 100 g, soy sauce soy sauce ... 200 cc, salt ... 1 teaspoon, sake ... little [Baler Pickled]
Wakame stalk ... 1 kg, 1 carrot, 1 burdock root ... 1 root ginger ... 1 over salt, salted and its fruit ... proper amount, old pickles of cucumber ... 7 to 8 pieces of daikon radish ... 1 small, soy sauce ... 200 cc, mirin ... 100 cc, red pepper ... 200 g, chili pepper ... little
How to make
【Yoshizato Yoshizato Wakaboshi】
1. Put the stem in a pot and cook for about 30 minutes. (Put less than half of the water in the stem)
Add brown sugar, mirin, sake, honey, water starch to 2.1 and simmer. However, brown sugar is divided into two or three times.
Heat 3.2 for 20 to 30 minutes and then heat for another 20 to 30 minutes. (Heating and cooking are repeated 2-3 times a day for 2 days.)
4. Add some chili peppers, red peppers and white sesame seeds.
[Fishing pickled]
1. Add seasoning (dense soy sauce, hot red pepper, salt, sake) to the soup and simmer.
Ginseng, chopped ginger, cut off the seaweed stem, and finish.
【Baara pickles】
1. Pickled radish, old pickles of cucumber, and remove the salt while washing with water for about 1 hour.
2. Put soy sauce, mirin, red pepper and chili pepper in a pan and bring to a boil to cool.
3. Soak 1 and 2 into it.
Cooking point
1. Yoshizato Yoshizato Wakabomi uses thick pot. When the fire is added many times, the seaweed stems become soft and the taste is rich.
2. For the seasoning of Yoshisato and Yoshisato Wakabushi, I used brown sugar that is good for my body.
3. Food additives are not used at all, but if they are stored in a refrigerator, they will last for 1 month in Yoshisato, Yari Biwa sprouts, and 1 week in pickled fish and Barara pickles.
Hiroki Higashitani's "stem wakame confection"
Sales form order sales
Contact Oyodo-cho Yoshiri Yoshisato 2-9-20
Telephone 0193-44-2846 (home)
Business season seasonal limited October-March
Explanation Yoshiri Yoshiri Wakabushi 170 g 300 yen (stem boiled in soy sauce), fishing heat pickled 150 g 200 yen (rooted ginger is refreshing included), baler pickled 150 g 250 yen (vegetables, mixed with nuts)