Specialty of Shimane, selected as one of the Shinjikoshicchin
This is a soup made with yamatoshijimi from Shinjiko Lake. This soup gets a lot of flavors of shijimi by boiling and skimming off the scum, and is seasoned with shoyu and miso. Shijimi from Shinjiko Lake is famous for its size, and it is selected as one of the Shinjikoshicchin. Shinjikoshicchinn is originated in an article titled “10 sceneries and 7 specialties of Shinjiko Lake” on Shoyou newspaper (Saninchuou newspaper now) back in 1930, which selected 7 kinds of seafood. Shinjiko is producing 1/3 of all the shijimi caught in Japan today.
for 4 persons
- komatsuna1/3 batch
- Purge sand from shijimi. Boil komatsuna and cut into 3cm in length. Cut aburaage into long and think squares.
- Put katsuodashi and nikirisake in a pot, then add #1.Heat at high heat to a boil, and boil until all the shijimi shells are open.
- Information provided by 100 selections of traditional local cuisines of farms and fishery
Information provided by : 100 selections of traditional local cuisines of farms and fishery