33 24 つとっこ
| Prefecture | Saitama (埼玉県) |
|---|---|
| Region | Kanto |
| Japanese name | つとっこ |
| Home area | I'm in the old school district. |
| Main ingredients | Yes, rice |
History and Origins
The "chie" wrapped around rice with leaves and string was an old portable dish carried by warriors to the battlefield. At that time, they wrapped the grain up and boiled it before eating it. In the early days of the Shoichi, they ate lunch during field work and as children. It's also a May verse meal where green leaves are available.
When It Is Eaten
In the Hijito region, when I was new green, I used the shiny leaves to make them for the five-month verse meal. Covered with leaves from the bush, they are preserved and were valued for their frequent meals.
How It Is Eaten
Wash rice and keep it in water overnight. I'll keep the little beans hot enough not to break down. I mix rice and beans well with rice with water and then wrap them around the leaves. Add the water to the pot, spread it out, and then press it with your fingers until it is soft enough to cook for about 45 minutes. It's delicious to split rice and rice into pieces or add a sauerkraut or some other sauerkraut.
Recipe
Ingredients
- 700 g（5 × 180 ml） glutinous rice
- 280 g regular rice
- 170 g azuki beans
- 60 栃の葉
- 30 straw
Method
- Rice and rice are washed and kept in the water overnight. After washing the beans, put them in a pot, cook them, boil them, add water again, and cook them to the point where they don't break down.
- Add the water of rice and beans, mix them well, place two leaves of sauerkraut together, and tie them together so that they are not too tight.
- Place it in a pan, spread it out, add as much water as you like slowly, and cook it for about 45 minutes. Press it with your finger and it will be soft.
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.