| 摘要 |
PURPOSE:To prepare pickled river fish in leaves, having excellent taste, and preservable for a long period, by picking leaves of trees such as prickly ash at the beginning stage of turning red in autumn, chopping to small pieces, freezing the pieces, spraying SHOCHU (unrefined Japanese sake) to the pieces, mixing with sugar, fermenting, pickling a fish broiled without any seasoning in the fermented leaves, and leaving to stand at room temperature for a definite period. CONSTITUTION:River fish such as AYU (sweetfish) is broiled without any seasoning, put into a vessel, and covered with ripened leaves of trees. A mixture obtained by adding 500g of sugar and 180g of salt to 1.8l of vinegar is boiled, cooled, and poured into the vessel. The content of the vessel is maintained at room temperature (about 15 deg.C) for about 1 month to obtain the objective river fish pickled in leaves. The ripened leaves can be prepared by adding the above seasonings to raw leaves, fermenting in a closed vessel at 18-20 deg.C for about 15 days, immersing in the separately boiled and cooled vinegar, and storing in a cool chamber. |
