Home / Saitama / Nejiazukibōtō
Nejiazukibōtō ねじ
| Prefecture | Saitama (埼玉県) |
|---|---|
| Region | Kanto |
| Japanese name | ねじ／小豆ぼうとう（ねじ／あずきぼうとう） |
| Reading | Nejiazukibōtō |
| Home area | I'm going to go to the old school. |
| Main ingredients | I'm sorry. I'm sorry. |
History and Origins
Luts's "creak" is a native dish with a short, twisted spiral and a little bean soup. Sometimes I use a soft can like lye, in which case I'm called a "koo bean." It's been suggested that in a rural area where wheat growers grow well, home cooking was born as an alternative when the rice was too poor to be available. In Tohoku, Japan, the taste of the country is made by the "Spain'" that shaped the dough into a vegetable stamen's cloth.
When It Is Eaten
They were eaten on the day of the plate that they sent out on August 16. Once, "the Little Bean" was built in a hearth on a severe winter night and heated the cold body of the family. Now they're eaten as snacks.
How It Is Eaten
After adding water to the miniature beans and pouring them out, I'll cook them until they are soft. Sugar and salt will adjust to the taste of your choice. It's easy to eat, cut it, boil it gently, and meet with beans. It can be tender like lye.
Recipe — Serves 5
Ingredients
- Bean paste: 250 g azuki beans
- Bean paste: 150 g sugar
- Bean paste: 5 g salt
- Udon noodles: 300 g wheat flour
- Udon noodles: 5 g salt
- Udon noodles: 150 ml water
Method
- I'm making a stick. Put the beans in the dish and put them on fire. When you boil, throw away the water, add water again and cook until you are soft.
- Add sugar and salt and adjust the taste.
- I'll make you a udon. Add salt to the flour, mix it, and water it often boils.
- After putting the stuff on the board, with a noodle stick, and putting it on a three-millimeter thickness, you cut it into a three-inch piece of noodles, and then took both ends together.
- I'll boil the noodles with plenty of water and not let the fire pass. Cut the water and wipe the toilet.
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.