EnglishShimokita miso shellfish grilled
Local cuisine of the Shimokita region
Shimokita miso shellfish grilled introduction
It is said that the beginning of miso shellfish grilling in the Shimokita Peninsula was a simple thing in the Edo period when fishermen in Mutsu Bay used scallops as a substitute for a pot, put fish fillets etc. in soup stock, melt homemade miso, and ate it with Hie-rice and Awameshi It has been.
Today, scallop shells are substituted for a pot, and it is a local dish in which miso and beaten eggs are stewed in yakiboshi broth, scallops, and local seasonal ingredients.
In the Tsugaru region, the same dish is called kaiyaki miso (kaiyaki miso) and is loved.
Today, scallop shells are substituted for a pot, and it is a local dish in which miso and beaten eggs are stewed in yakiboshi broth, scallops, and local seasonal ingredients.
In the Tsugaru region, the same dish is called kaiyaki miso (kaiyaki miso) and is loved.
