Zakuni ざく煮

History and Origins

The horse is in the habit of eating gravy juice in such activities as lectures in the fall and New Year's courses in spring. A local dish similar to this soup, and the dish that is passed on in Takasaki City is "Slow" It is common to eat on a celebration occasion, as is the lye, but it is characteristic of making a fine cut of the ingredients when it comes to special events. Also, it is characteristic of lye that the tools should be steamed tightly with a lot of oil, but if it's not hot, it doesn't use oil, or it should be used as a lubricant. Its history is said to have been built for longer, at least 60 years.

When It Is Eaten

In addition to being eaten as part of a dish for the New Year's meal, it's a cadaver meal served on the dinner table and on the celebration table. It's also said that it's a regular festival dish in addition to being used in lectures that are conducted in hopes of a successful business. It is customary for families to eat together with the red rice and with the tailed fish and then ask for a wish.

How It Is Eaten

The common gravy juice is made from oil to steam, and is boiled and seasoned with raw vegetables. But it is characterized by not using oil with boiling, and adding sweets with raw sauce. Once it was served at wedding time, couples were asked not to become water and oil. When a wedding is over, add a bowl of rice to which you are accustomed.

Recipe — Serves 10

Ingredients

• 100 g carrot
• 600 g daikon radish
• 50 g burdock root
• 5 fresh shiitake mushrooms
• 500 g taro
• 200 g konnyaku
• 2 bamboo
• 1 Japanese flying squid
• 1 naruto fish cake
• 50 ml soy sauce
• 50 ml mirin
• 50 ml sake
• 1 tsp salt
• 1 tsp sugar
• 3 tbsp potato starch
• a pinch dashi stock

Method

1. I'll do it all the time. Cut all the ingredients to about one centimeter. I'll cut the sulmica fine and soak it in hot water and put it back.
2. The first thing you do is put any material other than flour into a pot, and add enough water to soak it up, and the reheated soup of sulmica, which is cooked gently.
3. Put the rice in, taste it with flavor, and boil it a little, then put the water-salted silica in and paste it with the paste.

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.