The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

蛤蜊湯

Shimane

代表島根縣的特產,真治湖七珍之一

蛤蜊湯

這道料理用一種特產于真治湖特別的蛤蜊。 先浸泡,徹底去除泥沙,再煮沸除去它的苦味然後用醬油或味增調味。 這是一道完全享受蛤蜊本身味道的料理。 這種蛤蜊是真治湖七珍之一,1930年,從逍遙本報記者(今山陰中央報紙)推出的真治湖7項特產,就包含這種蛤蜊。 真治湖至今仍然產出全國蛤蜊的三分之一數量。

Recipi of cuisin

for 4 persons

  • 蛤蜊360g
  • 菘菜1/3束
  • 炸豆腐半块
  • 鰹魚出汁320cc
  • 煮過的酒160cc
1.
將蛤蜊去除泥沙,菘菜切成3釐米的小段,炸豆腐切成小塊。
2.
將鰹魚出汁和酒汁倒入鍋中,加入蛤蜊。
3.
大火煮沸,當蛤蜊展開蚌殼時就可以食用了。

Information provided by : 100 selections of traditional local cuisines of farms and fishery

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