Kajiyanabe 鍛冶屋鍋
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | 鍛冶屋鍋（かじやなべ） |
| Reading | Kajiyanabe |
| Home area | Threeaki City. |
| Main ingredients | Tacs. |
History and Origins
The origin of the first gold town in Japan, Haraki City, was about 1,500 years ago, and we have served with the development of black. It is said that the blacksmiths like to eat the cooking pot so they can get their strength in summer. At Akii-Eyumi's time, I came to the house and made some fresh octopuses and soy sauce from the summer season off the coast of Akira, where merchants sell it. To handle the fire, I enjoyed the body of a worn - out craftsman as a cooler. It's been abandoned for a time, but it was re-reviewed as local local food in 1990 and was able to eat in the city, but now it's not available in the restaurant.
When It Is Eaten
The octopus, which is the tool for the smith's pot, is in June. Especially in late July, it tastes good to store energy and strength for eggs.
How It Is Eaten
I'll cook the soup with soup, wine, soy sauce, soy sauce and sugar together, and then cook the soup with the octopus when you get up.
Recipe — Serves 4
Ingredients
- タコ 半匹
- 4 eggplant
- Mix: 100 ml soy sauce
- Mix: 100 ml water
- Mix: 150 ml mirin
- Mix: 4–5 tbsp sugar
Method
- I'll cut the octopus to a small size. If you use raw octopus, use the juice in boiling water.
- I'll cut everything I do.
- I divide it, but put 1 or 2 in the boiling place, and let's cook it in the middle.
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.