Hanaingennonimame 花いんげんの煮豆

History and Origins

A wife's area where vegetables, potatoes, fruit and other products are grown. Hanaoka Hanaoka, also called the flower bean, is grown on high ground, such as Nakasuke, Seung Jo, Shizuo, and Nagano, and is a special product of the wife's district. It's a large nut bean that grows only in the cool summer climates at 900 meters above sea level, and it's made in the haiku area, particularly known as "Hutazu beans." As a way of cooking flowers, it is common to make them into "same beans" where you can taste the flavor of the delicious beans. I can feel the sweets of the sweets in my mouth. Since the flowers are dry and stored, they have been based on the boiling beans that are cooked gently and finished in order to make it easier to eat. Even the dishes with the flower juice are made up of many of them as an oven recipe after making them into soup.

When It Is Eaten

Because of the specialities we get, they are attached to local festivals and other activities, such as wedding feasts, or hospitality. Also, in my wife's area, I put the flower-sitted soup in my sink. In some homes, they say, they sometimes place the beans they harvest on a Shinto shelf.

How It Is Eaten

Wash and boil flowers in water for a night or so. I'll boil them several times with plenty of water. After that, they are seasoned with sugar and salt and then mixed with boiling water. When you take the beans out of the soup, be careful because when you take them out, they become dry on the surface when it's hot. Soy sauces are often eaten as they are, but they are also used in various dishes, such as sweets, sweet nattos, reds, and chocolates. In China, especially in China, traditional dishes are used in China.

Recipe

Ingredients

• 1 kg 花豆
• 1 kg sugar
• a pinch salt

Method

1. (You wash the beans and soak them overnight in plenty of water.) When you boil the peas, dip them in water for about two nights. There are ways to put a soda in the water, but be careful because it makes it more vulnerable to skin damage.
2. Cook with plenty of water, boil with cold water. I repeat this two times and three times. If you remove the water while the soup is hot, it will dry the beans' skin.
3. I cook the beans until they are completely soft, as I heat and cool the pot.
4. (Be careful, because when you add a little salt to make the soup so that it will be steamed, sugar and sweetened, and sweetened, you get it from the soup that you add.)

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.