2006/12/17登録分画像
| 蝗とか稲子とか。 |
| ファイル名 | P1010033.jpg | データサイズ | 60 KB |
| 画像サイズ | 800 x 600 |
イナゴはバッタの仲間の昆虫であり、佃煮は醤油、砂糖、水飴などで味付けして煮た料理である。食味は一般的な佃煮と同じく甘辛い。わずかに、緑茶の茶葉のような爽やかな風味もある。歯ごたえは小エビに似る。
イナゴは長野県や群馬県など、海産物が少ない山間部を中心に多く食用とされる。佃煮にされるのは、体長3センチメートル前後のイナゴの成虫である。関東の一部では売られている地域もある。
イナゴのほかにも、蜂の子やざざむし、ゲンゴロウなどの昆虫や昆虫の幼虫を佃煮とする地方もある（長野県伊那谷地方など）。また、佃煮のほか、イナゴを炒めた「なご炒り」という料理もある（長野県大町地方など）。
出典: フリー百科事典『ウィキペディア（Wikipedia）』
https://ja.wikipedia.org/wiki/いなごの佃煮
Inago no tsukudani is a Japanese dish featuring locusts that are boiled in soy sauce and sugar. Inago is the Japanese word for locust. The locusts are prepared in the "tsukudani" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement.
Background
Locusts have been regarded as natural enemies of agricultural crops since ancient times because of their ability to swarm, which can lead to plagues. There is no way of avoiding this phenomenon other than decreasing the number of locusts before they swarm.[2] People suffered from locust plagues because the locusts left them with nothing to eat after they swarmed; thus, people started to eat them. Because they contain a large amount of protein, they can be a rich source of energy.
Preparation
Before cooking, the locusts are placed into a box or bag without food for one night to remove the feces from their bodies.
The locusts are added to boiling water and drained. They are cooked in a hot frying pan without oil and stirred to remove all traces of water from their bodies. Oil is added, and they are stir-fried to be crispy.
From Wikipedia, the free encyclopedia
https://en.wikipedia.org/wiki/Inago_no_Tsukudani