【47 Hakko Chiba】千葉のイワシごま漬け Iwashi Gomazuke 〜綿花栽培の名残が海の家の定番に〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


A regular side dish in local beach houses that is reminiscent of the old cotton plantations that used to flourish in this area. On the east coast of the Boso Peninsula, along the beach at Kujukuri, there stand rows of beachside clubhouses. In the colder months, iwashi-no-gomazuke (i.e. sesame pickled sardines, anchovies, or other fish) is a classic dish available everywhere. The anchovies, pickled in vinegar with black sesame or ginger, are good for the appetite and makes an excellent pairing for sake. The history of iwashi (Japanese sardines/anchovies) in Kujukuri is bound up with the history of cotton cultivation. Iwashi were initially caught to be used as fertilizer in the fertilizer-intensive cultivation of cotton, but as cheap imported cotton brought down the price, the people of the area started to eat the iwashi instead. The iwashi is now a symbol of bountiful catch for the people of Kujukuri.

どう作って食べるか / HOW TO MAKE & EAT


❶Remove the heads of and gut the anchovies, then cure them in salt for a day.
❷Thoroughly wash the salt from the flesh, then season with sesame, ginger or chili, before pickling in vinegar for several days.

As an accompaniment to rice
Paired with sake

食べられている地域 / Regions where it is eaten
Throughout the Boso Peninsula in Chiba

微生物の種類 / Types of microorganisms
lactic acid bacteria

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