Kuwanokimameni 桑の木豆煮
| Prefecture | Gifu (岐阜県) |
|---|---|
| Region | Chubu |
| Japanese name | 桑の木豆煮（くわのきまめに） |
| Reading | Kuwanokimameni |
| Home area | Mountain City |
| Main ingredients | I'm a bean bean. |
History and Origins
The "Sung's Bean" is cooked in soy oil and sugar from the "Sung's Bean" that has been grown and eaten in the northern part of Yama prefecture and in the mountains. The beans from the plant are characterized by red stains on the beans when they mature, and as a special, old - grown vegetable, it is a type of beans that is recognized by the Gifu Prefecture's "Stretish Vegetation of the Vegetation of the Vegetables." The area around Miyayama, Yamayama, was well-dressed from Meiji's time until the Great War, and there were a lot of rice trees to feed on. It is said that the name "the bean" came from the fact that the plant was planted at the base of the tree to prevent the typhoon from falling when it came.
When It Is Eaten
The bean harvest of the plant is started in late September, and the raw fruit is still served in rice, fried rice, stew, and roast. It'll dry up and save again. Different from the common beans is that they can be kept dry and dry, and dry storage is a rare feature of beans that can be soaked in water and re-recovered and cooked.
How It Is Eaten
I'll make a pot of lentils in a pot, put them around it, and put water in it, and I'll cook it in a weak fire for about an hour until it's soft. If you get soft enough to pass through the rice, add sesame oil and sugar and boil until you feel like nothing. Since the taste-tips start to become hard on the beans first, the taste add them when the beans are soft.
Recipe — Serves 3
Ingredients
- 30–40 桑の木豆 ※乾燥したものを使うときは戻して調理する (生)
- 1 tbsp soy sauce
- 1.5 tbsp sugar
- water, to taste
Method
- I'll put it in a pot and put it in place. (Crowd turn makes it difficult to boil.)
- Put in enough water to cover the bean, cover it, and boil it slowly in a weak fire for about an hour until it becomes soft.
- I'll stick my claws in the beans, check them, and put the oil and sugar in the beans when it's soft. If you boil it until the soup is low, it will be ready.
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.