Tsugijiru つぎ汁

History and Origins

The local soup (as well as fresh and cold water) is a rare and tasteless beverage that only here can taste, and it is characterized by the pepper's bitterness and sugar sweets, and the ground tofu that has been cut into smaller pieces. It's also called the "sharp" word. The name comes from a single container, called "sit" in the juice, or from a single chopsticks mixed with a single chopsticks, and it is said that the name "Sing" came from the name "Sing" to the person with the bowl. In a temple in the Akashi cold water district, the worshipers behave in a manner they do when they arrive each year in October.

When It Is Eaten

In temples in the Sakura cold water district, once a year, at the annual "Gentures" course, there will be a Buddhist event where visitors will serve rice, and from the temple they will be served the culinary cooking and soup of their families. This is the dish that is passed on to people on special occasions, including weddings and funerals, as well as to the benefits of the benefits.

How It Is Eaten

A lot of peppers are roasted, flavored, dried, and so forth, but they are cooked carefully with the juice, and the water is served there, adding a little bit of local tofu to make sure it doesn't get thin, adding a little tofu, adding a little tofu, and making a taste with soy sauce and sugar. The deep flavors and the sweets of sugar and the bitter taste of pepper are typical local dishes.

Recipe — Serves 2

Ingredients

• だし パックでも顆粒でも可 (干椎茸を加えると良い)
• 350 ml water
• 2 dried red chili
• Mix: 2 tbsp soy sauce
• Mix: 2 tbsp sake
• Mix: a pinch sugar
• Mix: 1/4 blocks tofu
• Mix: わかめ 好きなだけ
• Mix: 麩 好きなだけ

Method

1. I'll put my foot in the water in the pot. I'll just put a few hours on it.
2. I will roast the hawk's claws from a little bit, split them in half and put them in teapacks, and cook them into one of those fires. Three, five minutes.
3. When you see the taste and feel the pain, you boil it.
4. If you don't seem to have enough taste to see it, add (a little more oil) and prepare it and finish it.

More About Tsugijiru

It's not only local food. It's a sweet pepper with pepper. It's also called lye.

Overview

This is a local dish for the cold water in the area of Akira. It's not a dish that is always acted upon like yuzu, but it's a dish that is served at the wedding feast or at legal events. It's provided at the Japanese restaurant in roadside station Treasure.

The material is only a little tofu juice, but it is characterized by the use of the soup from countyside peppers, as well as the soup from normal soup. In contrast with the common Japanese peppers, South Korea, County and South Korea are characterized by large sizes and intense bitterness. Tastes are made from soy sauce and sugar.

In the cold water, the area was so cold that it was named as it was, and peppers were prized to warm up. Originally, it was one of the gravy dishes eaten during the reward course, and because of pouring the juice into the bowl of a pot like a cane and pouring it around the bowl, it was called the "Kinji."

It is said that making the soup is the work of the men, and tofu is tofu, with the size of the hard end, and tofu is tofu from three to five millimeters in size, while boiling it, and tofu is tofu from breaking down and cleaning the juice.

Text adapted and translated from the Japanese Wikipedia article つぎ汁 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.