Junsainabe じゅんさい鍋
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | じゅんさい鍋（じゅんさいなべ） |
| Reading | Junsainabe |
| Home area | Northwestern |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
The "Schikaji" is a dish of soup with plenty of rice and other ingredients, such as chicken or rice. The heavy, soft, foodty flavor is characteristic of the country where chicken is so compatible and full of food. These plants grow in fresh water swamps and ponds and are of the Swilens' plants that float round on the water. From spring to summer, they stretch out their bright green leaves and feed on the jellylike new shoots that come out of the stem. In Japan it used to be native to all parts of the world, and in Akita Prefecture, it was found in a seminal swamp in three different towns. The fact that the swamp grows long like a rope, has been called a nanawa (Nawa veld), but changing the environment has also reduced the number of areas that are now growing. Since you must not cut off the food that is important to the community, the swamps have begun to open, and now three different cities are the largest food-stretch in Japan. I still take the ark and hand pick one by hand carefully, and it is the summer poem of Three Town.
When It Is Eaten
It's a harvest season. At Akita, we are known as the Summer Cauldron.
How It Is Eaten
I got a chicken stew in the pot, but I cook it with soup, chicken, chicken, chicken, and so on. I boil it with my mouth. If it's all set, I put the chicken in the pot and eat it. It's the point where you can't cook too much fire for old age and eat well.
Recipe — Serves 4
Ingredients
- じゅんさい お好みの量
- 300 g free-range chicken
- 1 chicken bones
- 150 g seri (Japanese parsley)
- 3 green onion
- 150 g burdock root (ささがき)
- 200 g 旬のきのこ類
- 200 g konnyaku noodles
- tofu
- 60 ml soy sauce
- a pinch sake
Method
- (about 800 cc)
- When you boil the soup in a pot, add a slice of chicken and nag and boil until the fire is over.
- When the fire goes through, you can cook a pot, add a lot of oil, and put a drink in the secret flavor.
- I'll cook two or three minutes of lentils and then put on onions, sera, and tofu.
- The last time I put only my own bowl in the pot, and when the color turns green, I put it on the board with the tools.
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.