Yakitsuke 焼き付け
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | 焼き付け（やきつけ） |
| Reading | Yakitsuke |
| Home area | All within the province. |
| Main ingredients | Fabrics, honey. |
History and Origins
The "burning" is a simple local food eaten since early Japan's food crisis, and has long been known in the rurals, particularly. In those days, we used rice waste as flour that we couldn't ship. The large iron pot that every household had used to cook was used, spread out the fabric over the pot, baked it up, and painted the taste dandelion and eaten together. Since the food was good and the stomach was good, adults were valued as snacks by their children as well as for their stomachs between fields. It's not only the flavor of the sauce, but also the advantage that it is less burden on the stomach and less easily affected by the cucumber.
When It Is Eaten
It's a dish made in spring to use the young sprouts of fertilizers in spring.
How It Is Eaten
Mix the taste buds with sugar and pepper juice and mix them up and make a tastey sauce. If you put it in the hot water and it's smooth, I'll cut it into pieces. I'll put rice, flour in, and water in small amounts. It adds to the tingling and makes it as soft as a ear. If you cut both sides with oiled iron, then cook them up. It's convenient to cook with a hot plate.
Recipe — Serves 4
Ingredients
- 300 g glutinous rice flour
- 160 g mugwort
- 150 ml hot water
- 1 tbsp oil
- 2 tbsp miso
- Mix: 1 tbsp miso
- Mix: 2 tbsp sugar
- Mix: 300 g sesame seeds
Method
- I'll make a meal by mixing the soup with hot, sweet and sugar.
- I'll do it in hot water, water it, and then cut it in pieces.
- I often rub my hands with a small amount of water of 150 ml in the powder. Put two reeds in them, mix them well, and spread them out with a soft soft enough to make ears.
- Heat the oil in the iron pot, and place three in a line and fold both sides together.
- When you're done, you'll have a meal on both sides. I used to make it from a metal pot, but I can use it in a fried pan. It's useful to pick and keep a frozen one before spring. If you boil with a proper amount of hot water, you will get better and more beautiful green.
More About Yakitsuke
Burn it up.
One of the exhibiting operations in the picture. Another name for "up painting" in pottery. A short for branding paint. A short for cooking in 3d
Text adapted and translated from the Japanese Wikipedia article 焼き付け 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.