Imonokojiru いもの子汁

History and Origins

The Northeast River region is a soil that is suited for production and is made of many seeds from ancient times. It is believed that the early history of Japan entered Japan earlier than in the time of the Great War. There is an old fresco on the leaves, and there is a culture in many places that offers a gift, not fifteen nights or New Year's. It's made from a soup made from a bowl of carrots, radish, rice, tofu, chicken and so on. A full, colorful diet enables you to get a wide range of nutrients, including protein, vitamins, and protein. In the past, when farming was done, after harvest, and when people gathered, I was acted upon as a warm-up dish. Groups now meet on the banks of the North River and feed on the fine gravy soup in the autumn, and it's called the "Sun-Sook-Sing" party.

When It Is Eaten

They are eaten from Akiguchi to Fall. They are eaten during the early harvest season. A popular menu with daily rows of family meals. They can be made in crowded seats or festivals, or they can be gathered together to eat the "Kebeji"

How It Is Eaten

Cook cotton tofu, chicken and so on. In some areas, pork and taste buds are added. There are two famous brands on the rock handles that are characterized by a soft, soft tongue, and a "two-kid" of a steamy flavor, and two famous brands with different features, each one is popular. In the area of the northern city of Niko, where the "two-kids" are born, they make "two-kids" instead of having to make "two-kids" in order to make them taste fresh and fresh.

Recipe — Serves 5

Ingredients

• 1 kg taro
• 250 g konnyaku
• 150 g chicken
• 200 g tofu
• 100 g shimeji mushrooms
• 150 g green onion
• 1、2,500 ml、、） 1,000 ml chicken stock
• 1,500 ml water
• 25 ml sake
• 200 ml soy sauce
• 2 tbsp salt

Method

1. The chickens wash well in water, put water in a pot, and put some water in a pot, put the peppers in a fire, and then cook the chicken quietly for about 30 minutes while you are taking the duck along.
2. In the meantime, wash it, remove the soil, cut the skin with a knife, cut it in large pieces, and soak it in salt water.
3. The chicken takes its skin and cuts it to about three centimeters.
4. Tofu is about the size of a three-centimeter angle, so the comb is divided into cells and the paste is cut diagonally.
5. In a pot, one chicken soup and water are put in the soup and boiled, and there is also a soup and a bowl of chicken and soy sauce to boil.
6. If the rice becomes soft, you can taste it with wine, soy sauce, salt, and add to your tofu and soy sauce and boil it to a boil. We can have a lot of chicken soup, so we use the rest of the food.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.