40 12 とふめし
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | とふめし |
| Home area | I'm going to take you to Fukuyama. |
| Main ingredients | (Tofu, rice, citrus) |
History and Origins
The tofu is called "smell" and the tofu is cooked with boiled tofu, carrots, gooeys, and so on, mixed with freshly boiled rice, and it is a local dish that has been served in the Great Mountain District of Tsugiyama City for about 120 years. It was difficult to prepare a large amount of food during a local meeting, so the food that came from an elder's suggestion that you should mix rice and make it. In spite of the mountain villages, the reason is that one of the Roots, which carries fish from the young bay to Kyoto and other fish, connected to this region, has brought salted rice into the hands. There were a lot of Mr. Edos going from Edo to the farmer's bar, but he said that a "sing" was packed in a lunch that he had held back when he left.
When It Is Eaten
They're built at district athletics, wedding ceremonies, and meetings.
How It Is Eaten
Using casserole cans that can be easily used instead of raw rice, roast carrots, goo-bows, oils, boiled tofu, and steam them on the freshly boiled rice.
Recipe — Serves 4
Ingredients
- 2 × 180 ml rice
- 200 g firm tofu (固め)
- 80 g burdock root
- 30 g carrot
- 20 g aburaage (fried tofu pouch)
- 80 g 鯖水煮缶
- 1 tsp oil
- 2 tbsp soy sauce
- 1 tsp sake
Method
- We wash rice and cook it with normal water.
- (The cotton tofu is well boiled and boiled for 40 minutes) I'll give it to the monkey and we'll water it.
- Carrots are three centimeters long, peeled, peeled, soaked in water, dipped in water, and drained. We'll cut the oil to three centimeters long.
- Oil is poured into the pan to heat it, to heat it, to cook it, to cook it, to cook it, to cook it in order of carrots, to cook oil.
- (When the vegetables are soft, add two tofu and a can of rice, and do not make a small roasting pot as you grind them.) I'll cook it with soy sauce and boil it until the soup is gone.
- When the rice is ready, put five pieces of equipment on top of the rice, and steam it for 15 minutes and then mix it together.
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.