Wednesday, March 18, 2009

Ikanago no Kugini

Good morning!
Yesterday, I was going to post about the wedding cake event but somehow I couldn't find time to... I will tonight or tomorrow!

Anyway, on Sunday, my mom gave me Tsukudani (food boiled in soy sauce) made with Ikanago (sand eel/sand lance). We call it "Ikanago no Kugini" in Japanese. I'm writing the same thing as last year but my grand mother, who lives in Hyogo prefecture, cooks a few kilograms of "Ikanago no Kugini" every year. Ikanago no Kugini is a famous Tsukudani there. It is usually cooked and eaten around the end of February or early March, when the fish is about an inch long. After its season, Ikanago goes deep in the sea where is cooler. Then it goes under the sand and aestivate. I love to eat this tsukudani with white rice! I think I can eat rice endlessly with this!

I was waiting for her Ikanago no Kugini to arrive but I again missed the chance to learn the recipe from her this year. I think I should get into action the next year!!!

These two days, the high is 68F(20C)! We don't need a heavy winter coat but cedar pollen and yellow sand (carried to Japan by the wind from deserts on the Chinese continents) have been circulating in the air. We can't bear to be parted from masks.

Have a good day!!!

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