Mikkanodangojiru 三日の団子汁

History and Origins

In Toyama Prefecture, which is based on the United States, food and candy with almost almost no doubt are used in business activities or in life's phases. "Same three days' soup" is a broth of citrus made from bronco, is a traditional dish made from broth powder, is to feed the mother who gave birth to her baby and produce more milk, and is a traditional dish prepared three days after birth. Sometimes the mother's mother's family passes on to her relatives by adding a rope to the citrus set. Other materials besides dumplings make sure that breast milk is better and that the baby recovers faster. In this case, it's a rehydration of the dried leaves. In addition to adding vegetables, mushrooms, and fish, such as rice, cabbage, and so forth. In addition to this "three-day soup" to eat after birth, there is a custom of making a variety of types of cucumbers in the form of a local Toyama Prefecture, in the form of abstentions and a special month of birth.

When It Is Eaten

Three days after giving birth, celebrate the food eaten by the mother who gave birth. It's also said that after giving birth, the appetite comes out only in three days. The soup in the dumplings itself is also a household dish that is usually eaten regardless of your birth.

How It Is Eaten

If you put the dried plants back in water, you can cut them into easy-to-eat size. I'll pour hot water into the powder and make it as hard as ears. When you get up, I'll round you to size. Soap the soup, and then add the dumplings in to melt the sauce. If the dumplings float above, we will turn off the fire, and we'll scatter them from above.

Recipe — Serves 4

Ingredients

• 150 g glutinous rice flour
• 10 g dried taro stems
• 1/2 burdock root
• 1/2 atsuage (thick fried tofu)
• 800mL dashi stock
• 2 tbsp miso
• bonito flakes, to taste

Method

1. The dry season will be put back into water for about half a day, and cut into two-inch lengths, preferring to. I'll throw it away.
2. I'll put it in water for a while.
3. We can cut the oil and cut it to two-inch angle.
4. I'll put rice powder in the bowl and pour water or water in small pieces, and then make it as solid as ears. I'll round it to a small size and hold the middle with my finger.
5. I'll cook it in a pot and put the juice in the pot, the rice in the rice, the salt in the rice, and the salt in it. When the dried rice becomes soft, I put the fried rice in and boil it.
6. If the dumplings float by the fire, we will stop the taste-melting fire.
7. You can place it on a vessel, as well as on a favorite dish, and on a bar.

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.