30 2 こづゆ

History and Origins

Fukushima Prefecture has a red plastered vessel called a conch paint. Among the dishes that are made in shallow salt, the local dish with a rich variety of raw materials, such as seams, sea cucumbers, and lily potatoes, is "heavy." It is said that the "all over the place" has become a name that has been called "Theme." It has been eaten itself for over a hundred years, but it was once divided into "one weight," or "one dew," or "two dews," and "two dews," but since the '60s, it has been offered as a "smell" in one bowl. Still, there's a local dish similar to that of the soy sauce called "Sai" in County Mountain City. There are almost the same materials other than yagi, and we're using Fukushima food more and more.

When It Is Eaten

It is common for a wedding ceremony to be served on a hand salt plate. It's an indispensable item at weddings, and it's served during the feast. Since I was enjoying drinking, it was said that I could have a cup of tea. In addition, they have long been passed on to their guests as food for their guests, such as at celebration and at festivals. By the way, if you have seven or nine kinds of tools, you are supposed to be able to get results with odd numbers.

How It Is Eaten

We can cut each ingredient down to a size that is easily eaten, cut it, and dry it out on the surface of the shell, boil it, and taste it with steam and salt. The materials are characterized by both the happiness of the mountains, such as the sea's shell, and the survival of the sea's snails and the foster potato. It's said that some families used to cook eggs. The cuts, ingredients and flavorings vary from home to home, and each has a rich, colorful sauce.

Recipe — Serves 4

Ingredients

• 2 the Shells
• 8 wood ear mushrooms
• 1/4 heads 糸こん
• 1 dried shiitake mushrooms
• 4 tbsp fu (wheat gluten) (まめふ)
• 1/4 carrot
• a pinch bracken
• 4 cups bonito dashi stock
• 1 tbsp2 cups soy sauce
• a pinch sake
• その他家々によって用いられる材料 (ginza), to taste

Method

1. I'll keep the squabbles in one cup of water overnight and then let them loose. The eyebrows are back and they're gonna rip off a small bite. The potatoes are cut in silver and eaten in rice. The thread should be cut into 1 cm length and put on a spiral. The dried mushrooms are returned and take off the stone and cut into small eyes. I'll put the white egg back in water and keep the water cut. Carrots will be cut into silver slices. Cut the straw to two centimeters long.
2. In the pot, we make them boil by adding cataracts and resalts, mushrooms and rectums, and so on.
3. If you put carrots, lentils, threaded thread, and carrots are soft, put them in a resuscitation potato and cook until they are soft.
4. I season my food with soy sauce and wine.
5. Finally, put the white egg in and boil it up to completion.
6. You can make a meal of the green hay and rice in the season when you want it. (Sniffles)

More About 30 2

This is a local dish from the Fukushima Prefecture district.

Overview

The dish called "heavy" is called root. It's made from sea dried materials that are available in the interior of the Sussaka region. From the late Edo to the early X-rays, it spread amongst the warriors and the common folk, and is still a native dish, which is still served in Hale, such as New Year's and Weddings. It was once offered in two sections: "one weight," "two weight," "one dew," "two dews," and "two dews."

Even though a similar recipe can be used to prepare home dishes called "Freaky," this is where the citrus dicon gobos and other soups add to the soup. And in the Southwest area, it can be called a "swander".

When traffic, refrigeration, and freezing technology were not developing, it was difficult to prepare fresh fish even in Hale's seats. For this reason, a dish or a bowl made of dried dishes has been set up as a celebration dish. This bowl is shaped on a small, shallow stucco paint plate called a sole salt plate. This means, "I didn't prepare a fancy dish, but please give me a cup of tea." For this reason, it won't be rude to offer you another seat in the official celebration as long as it lasts.

Recipe

The dry platate shell is water-driven and takes out the juice. After the soup is taken out, we will cook it without taking it out. Add some of the ingredients to the dish with a small cut of chicken, carrots, 2 - 3cm, cut into cubes, cicadas, cicadas, Ginnan, danchana and other household ingredients. Finally, add soy sauce and make Japanese wine and soy sauce into a thin taste. If you make seven or nine kinds of materials, it's said that they're good with odd numbers. It's placed on a bowl called the Great Wall of the Toni Painting, and it's separated into a small plate with a plate of hand salt.

Since there is so much material in there and you need to be prepared for it, now a pack of basic ingredients is sold at local supermarkets and souvenir shops.

Text adapted and translated from the Japanese Wikipedia article こづゆ by its contributors, licensed CC BY-SA 4.0.

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.