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Atsuda village was the treasure house of salmon.
In autumn, every family spread Akiajinabe on the table.
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□Salmon
□Potato
□Chinese cabbage
□Carrot
□Whitish strings of konnyaku
□Tofu
□Long green onion
□White miso
□Refined sake
□Dried kelp
□Japanese-style soup
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Ikameshi was cooked as a fishermen’s boxed lunch.
It is said that when a good fish continued in Hakodate, the fishermen made.
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□Squid
□Glutinous rice
□non-glutinous rice
□Sweet cooking rice wine
□Sugar
□Soy sauce
□Starch syrup
□Soup stock
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