Nasutoingennoaburamiso なすといんげんの油味噌

History and Origins

What we do is typical vegetables from summer to autumn. The high summer temperatures of the interior are Tochigi Prefecture, which are suitable for growing, and has a few fields as well as farmers, which were familiar vegetables. Speaking of cooking, there were a lot of citrus and citrus soup, but the "heavy flavor of gravy" that was typical of summer. In the Utsunomiya City panel, a performance called the Summer Festival is called "a custom of eating the "songy-smelly oil taste." In a growing area outside the Northern West Mountains, we can often eat not only on festivals but also on regular days.

When It Is Eaten

In Utsunomiya City, the men made a safe harvest of rice in early August and early September. Also, if you cook with a bowl of stew, you'll have a good oil taste.

How It Is Eaten

If you do so, we will roast the soup, taste it, sugar it, and juice it for a while and then mix it with water and boil it. The seasonings are easily mixed if you keep them in perspective. You can put peppers in place of cucumbers.

Recipe — Serves 2

Ingredients

• 5 eggplant
• 50 g green beans
• 3 tbsp vegetable oil
• 2 tbsp miso
• 2 tbsp sugar
• 50–100 ml dashi stock

Method

1. I'm not good at doing this, I'm going to cut it half an inch thick, cut it in half a month, dip it in salt water, dry it with oil, and give it to the monkey.
2. Take a rope and cut it into two-inch lengths.
3. We heat the salad oil in French bread, and cook the soup. Add soup and sugar, add a whole mixture, add a taste, and cook it. When the juice is low, the whole taste is added up.

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.