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Tsuyunishime つゆ煮しめ
| Prefecture | Fukushima (福島県) |
|---|---|
| Region | Tohoku |
| Japanese name | つゆ煮しめ（つゆにしめ） |
| Reading | Tsuyunishime |
| Home area | Nansu Susu. |
| Main ingredients | I'm going to show you some of the things that I've been doing. |
History and Origins
The seasoning is made from a sauce made of soup made with vegetables, beans, tofu, and so on. In some areas, it is also called "Sai" and so on. It is one of the local dishes around Nanzuzu. A large feature is the use of tofu called "a tofu and tofu." It was designed to point to the tofu wrapped in a cloth and tofu and was originally designed to keep it long when there was no refrigerator. "The one" means "the one wrapped in a piece" and carried it in a tight wrap when carrying the tofu. But one time, when she boiled the tofu in a wrapped pot, she was told that "the tofu" had developed. Tofu is still sold in Nansu.
When It Is Eaten
It's a celebration of the wedding and festival and is enjoyed as a festival of wine. Known as the treat of Nanjo, and still acting at festivals and events.
How It Is Eaten
I'll put soup in the soup, tofu in the tofu, lentils in the lentils, rice in the sauce, rice in the sauce, rice in the sauce, rice in the sauce, rice in the sauce, and rice in the sauce, sugar in the oil, and wine in the sauce. If you don't use cotton and tofu, you should divide the cotton tofu into four pieces, roll it around, and then boil it in salt water.
Recipe — Serves 4
Ingredients
- 4 dried herring
- 1 blocks firm tofu
- 8 taro
- 1 carrot
- 1 kelp (konbu)
- sugar, to taste
- 4–5 cups dashi stock
Method
- I'm going to have half an hour on top of the soup. (and not tofu)
- I'm sorry, I'm sorry.
- I'll cut the mushrooms into large pieces and make sure they look good.
- The rice soup has been soaked in for more than two hours before cutting it into three.
- The cloth is cut into four pieces.
- When the tofu is ready, the tofu will be cut into four slices.
- It's a flat pot, and you put the juice in it, divide each ingredient into a section, and include the soup.
- If the ingredients become soft, we can taste them with flavor.
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.