Heraheradango へらへら団子

History and Origins

I was made of thin or white flour, a flat dumplings, to the island of Shirataga, located west of Miura Peninsula. It's a simple taste, a local dish that has been familiar to generations from a wide range of generations from children to old. The name comes from "the flat shape that was crushed" and "because it resembles a fishing tool. " On the island of Saoshima, during the summer festival following the Edo, fishing and disease-free will be sought, and with the Saotashima Song, which is an important non-citizen cultural heritage in the city of Shikoku, and the specially-sacioned Magii, the yakus are dedicated. There are still customs in the home, such as making sea cucumbers for the festival, offering them to the gods or enjoying them with the assembled relatives. Also, in Japan, such as Japan, they are being eaten from old times as farmers.

When It Is Eaten

In the Sashima area, it is often eaten during the summer of the festival of ships.

How It Is Eaten

Add water to thin or white flour and then rip it into dumplings and boil it in boiling water. Cut the water from the boiled dumplings and make sure they are good at making fun of them. It's made from flour mixed with eggs, or from peppers instead of garlic, or from rice.

Recipe — Serves 4

Ingredients

• 250 g cake flour
• 150 ml water
• 250 g smooth bean paste

Method

1. Add water to the thin powder and put it to bed for about half an hour until it becomes soft enough to make your ears soft.
2. I'll boil plenty of water in the pan, spread 1 out of the top of the hand or to the finger, and make it 5 centimeters tall.
3. When all the fabrics are in, we will water them. When it is boiling again, stop the fire and place two or three minutes.
4. I'm going to put the rice in the water and remove the stains, cut the water, and make sure it's clean.

More About Heraheradango

The Japanese carnivore is a local dish that runs across the Sashima district of Kanagawa Prefecture in the western city of Shikoku, and is a Japanese sweet-sooked sweet. For Kanagawa Prefecture native food, it's been chosen to be a rural villages native dish.

Overview

It's a kind of squabble that keeps the dumplings made of flour and flour flat and keeps them clean. There are such theories as "The name comes from a hollow, crushed shape," "Because it resembles a fishing tool." The Sashima district is a traditional dish prepared by each family during a July festival and dedicated with the "Madi." In the Japanese Chinese market, they were eaten as farmers.

I was chosen to be a native cook for the Ministry of Agriculture, Forestry and Fisheries, selected in December 2007 for the rural villages, and with a condiment of the roast. It wasn't sold for the general public only in the homes of the Sashima district, and the people of Kanagawa Prefecture were known for their food, which made it all interesting.

As a similar kind of candy, in the hot springs of Shizuoka PrefectureEE, there is what is called the "snap" that is spread over a flat dumplings.

Text adapted and translated from the Japanese Wikipedia article へらへら団子 by its contributors, licensed CC BY-SA 4.0.

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.