Wakayama
"Igami" is another name for budai
Igami no Nitsuke
Simmered whole fish caught in the Kinan Area. This is a local specialty served for special occasions such as festivals and the New Year. Nikogori is also a specialty served with Igami at times.
- igami2
- daikon1
- sheet of bamboo leaf1
- shoyu200cc
- sake200cc
- mirin200cc
- water200cc
- sugar70 - 100g
- 1.
- Remove scales and guts from Igami, and make cuts.
- 2.
- Cut daikon into 2cm thick into round slices.
- 3.
- In a pan, heat sake to a boil, add shoyu, mirin, water and sugar and simmer.
- 4.
- Place daikon on a bamboo leaf, then daikon, carefully lift the bamboo leaf and put it into the pan with the simmered sauce. (put daikon inside igami)
- 5.
- Simmer it over high heat. Keep pouring the sauce on the fish occasionally.
Information provided by : 和歌山県 農林水産部農業生産局 果樹園芸課
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Okayama
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Yamagata
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Tochigi
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Saga
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Kumamoto
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Hokkaido
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Toyama
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Shimane
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Shimane
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Shizuoka
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Okayama
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Kagawa