Suzuki 酢ずき
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | 酢ずき（すずき） |
| Reading | Suzuki |
| Home area | All within the province. |
| Main ingredients | Fabulous |
History and Origins
A dish that has been ground into a stew of a lily leaf, called a leafy stem. A soft mouth, a shaggy tooth will pull back, and it will be an old-eated vinegar. There are blues that grow white, white, he grows green, he grows green, he grows green, he grows green, but generally refers to red. In Fukui, in the same Northland area, it's also called "a little." It is common to use a kind of lily potato, a silkworm, and red colors are brightly colored by being soaked in vinegar. It is said that they will clean your blood, and in Tokuyama, it is also widely known for food eaten by women who are born after birth. Foods made from raw cucumbers are made from the summer to autumn, but they are dried, dried, and stored, and they are used as food, and they are used for cooking and roasting outside the season. The drying not only keeps the sun, but also increases the nutritional value.
When It Is Eaten
The harvest season is household food common at the table at that time, for the time between summer and early autumn. Since vinegar works well, it's also good to make a lot and save it as a regular vegetable. It's also a feature of the bonsai and the fall festival, and it's a colorful color that adds to the Chinese flavor.
How It Is Eaten
After washing, we peel them and cut them into pieces about four centimeters long. Put it on the water and pull out the broom. I'll put the pepper-stuffed cucumber in the pot and roast it until it is sore. When it gets rough, shake the vinegar. When it's cold, it'll be sweetened and kept in the refrigerator.
Recipe — Serves 4
Ingredients
- 400 g taro stems (生)
- 2 tbsp vinegar
- Sweet vinegar: 2 tbsp vinegar
- Sweet vinegar: 2 tbsp sugar
- Sweet vinegar: 1 tbsp soy sauce
Method
- Wash the red leaves and peel them off and cut them into about four centimeters long. The fat part is vertical, and if you add the fat, the heat will travel equally. It's about 20 minutes from now. I'm going to have to drain it.
- (There is no need to put red peas in a pot and roast them in a medium fire.)
- When it gets rough, add vinegar and mix it. If you turn red, you stop the fire.
- When it's cold, it'll be sweet and sweet and we can start the flavor. When you peel off the skin of the red-screw, you don't have to use disposable gloves to make your hands and nails black. When it turns black, put it on the vinegar water and wash it. After that, a few soaps will thin the toilet. The roasting is not oil, it's roasting, sweets can be used for sale.
More About Suzuki
A soy sauce is a native dish of Toyama Prefecture. It's a millet of rice.
(The part between the leaves of the sweet potato and the leaves) is called a "swallow." In the first place, there are white, white, white, and hem, hem, and hem, which is the stem of the caterpillar, but usually used for the green, red, and so on. The red leaves that are soaked in vinegar are vinegar, and they will be colored in a bright red.
It's a season of well-being from summer to autumn, often cooked and eaten, and is also used as a regular food dish. The bonsai and fall festival have a taste for bright colors and are often served as a dish.
Text adapted and translated from the Japanese Wikipedia article 酢ずき 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.