Toyama prefecture home cooking: main dishes

Object Among the home cooking that has been handed down in Toyama Prefecture, it was aimed to clarify the characteristics of the main dish.<br><br>Method 60 went 6 women of Toyama living to 70 years old to target the Kikigaki survey of made the home-cooked food in 1955 - 1940s. It was extracted those classified from the survey was cooking a main dish.<br><br>Resalt Main dishes of Toyama Prefecture, is a rich fish dishes feature to be eaten throughout the year. Toyama Bay, in order to flow into the subsoil water from the warm Tsushima Current and the Tateyama mountain range, is in a range of 1 to 2 degrees and the low water.<br><br>Because the sea floor that is rich in plankton as a food fish, is rich in fish species. March to May is landed in season of Namerikawa fishing port squid is sashimi, it was in vinegar Misoae.<br><br>Is from 4 to November is caught in Shinminato fishing port white shrimp or dried, were used for the soup of the soup of fried chicken and Daimon somen. Is year-round fishing Baigai is to Uman, ate in the day-to-day and New Year. I made a kelp dimethyl which utilizes the taste of fish preservation and kelp in the prefecture whole area. In the near Miyazaki coast to the border was to juice After a Yosuke likely cod.Madala is after you because Ji kelp, and tossed with seasoned Mako, was to a child with. The first time is caught in Himi fishing port sashimi, was yellowtail Japanese radish. The sardines to eat well on a daily or boiled with soy sauce put the vinegar, was the miso soup in the surimi and grinding.