Goyorimamejakomame ごより豆

History and Origins

It's the daily food enjoyed in the Hazhou and in the river. It's the daily food of the beans and dried fish and onions that we prepared with it. In the river area, it is often called "soy beans." The type of small fish and frogs used for materials varies from region to region. In the spring region near Osaka, small fish were caught in the sea, and in the inland river areas, the fish were harvested in the river. The word "snake" is a sun - dry fish caught in the Osaka bay. Until the middle of the Shoichi, beaches had spread out on the beaches of Hizhou and had gathered together small fish and fish on the net and dried up in the sun. I took out what I could sell out of it, and the fish that remained behind me was called "more than a "beauty." Each is a combination of small fish rich in calcium and protein and a great nutritional tradition.

When It Is Eaten

In the past, it was used to be eaten regularly as a household vegetable. I enjoyed making large quantities of them and getting people together.

How It Is Eaten

Cook the boiled peas with the flavors such as lentils and soy sauce. If you add a dryed "Spain" to it and boil until it's over, it's finished. If you stay overnight, the flavor will taste better than that. Because it's getting harder to get, it's sometimes used for cherry blossoms.

Recipe

Ingredients

• 1 kg soybeans (乾燥)
• 100 g ごより
• Mix: 300 g coarse sugar
• Mix: 300 ml sake
• Mix: 300 ml mirin
• 250 ml soy sauce

Method

1. Soy sauce is washed with water two times and three times.
2. Put beans in a heavy pot and water up from the beans to about eight centimeters. If you boil it, it'll burn too hard.
3. In about a minute, add a taste additive A to the flavor and keep it cooked in a weak fire (for about 30 minutes) and add a sieve oil.
4. The meat of a fish better than yours is so soft and soft that it is cooked in a weak pan in about ten minutes and added to three. I'll boil it for about an hour with a weak flame and then stop the fire when it comes out when it's hot.

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.