Nigome 煮ごめ

History and Origins

It was boiled with beans, radish, carrots, dried potatoes, resplendent potatoes, oil, and pepper. We don't use meat or fish for the cooking. There were many old Shikoku monks in this area, and in the west of the county, they were called "the Lakota Gate." January 16th of the new calendar is the anniversary of the founder of the Sun, the Sun, and he says, "It is the first night before and until this." It is said that when the ancestors were in critical condition, the disciples boiled and ate with vegetables and beans that were around them for warmth. After that, it became a citrus dish. In this area, once during the night, it meant "to avoid killing" and fishermen were put off fishing and fish markets for three days. It was called "The City End," and this custom lasted from the Edo period to the eighth grade. The stew was made a lot on the night before last, and then eaten over and over again for three days. It's characterized by not using meat or fish on the soles and utensils, and with beans in it. Tastes are basically rice and a simple taste for the material.

When It Is Eaten

The three-day dinner between January 16th and the last day of the New Year's Eve. It was a simple trick-tempered practice to boil back and eat and go to the temple when you were warm. Even the temple that performed the law to honor its father, was behaved by morning and noon and evening.

How It Is Eaten

The beans have been water-driven since the previous day. I'll cut off all the carrots and dry them. I'll cut off all of these things. Put all the ingredients in, and cook with the beans a lot of sauce. The soy sauce is basic, but sometimes it is added to the home with a mixture of garlic and flavor. I'm going to mix it with a thin paste to boil it over again.

Recipe — Serves 4

Ingredients

• 50 g azuki beans
• 1/4（250 g） daikon radish
• 1/2（75 g） burdock root
• 1/2（80 g） carrot
• 2（140 g） taro
• 100 g lotus root
• 2–3（6 g） dried shiitake mushrooms
• 1/2（16 g） aburaage (fried tofu pouch)
• 1/2（100 g） konnyaku
• 50 ml soy sauce
• 1/2 tbsp sugar

Method

1. The beans are soaked in the water the day before and licking the softer ones lightly.
2. All the ingredients will be cut into a little less than one centimeter.
3. I'll leave the mess out.
4. Put all the ingredients in the pot, except ari potatoes, and boil it with a lot of rice (but not enough juice).
5. While taking the floating foam away, cook it until the beans are soft, put in the sesame potatoes, soup, sugar, and boil it.
6. When cooking, I'll finish it with plenty of soup to make it taste a little thin.

More About Nigome

The stew is a local dish made in the northern part of Hiroshima Bay in Hiroshima Prefecture. It's also one of the best dishes I'll tell you later.

Overview

It's a vegetable stew, and it always contains beans. In other parts of the country, it's called cousin's soup or soup. But in neighboring province, Yamaguchi Prefecture, "bean soup" is a different food. (Include the item). I'll eat for three days before and after January 15th, the day before my father's death. It was the custom of the Kaji Kajijijiji, a Shintoist who lives in the Kojiji district, to eat this and then go to the temple where his body is warm. For such religious reasons, we don't use what is called "living smell" such as meat or fish.

How?

The ingredients are beans, radish, carrots, radishes, potatoes, yams, gooeys, fried, dried mushrooms. The seasoning can be served with silica and tasted with sugar, salt, and soy sauce. Also add the juice of the dried choroid to the juice. Cut ingredients other than small beans to about an inch [1 cm] an inch [1 cm] in diameter, and then boil them in boiling water to make oil. I'm going to boil these ingredients very quickly. The beans are soaked in water overnight and are boiled and tender once. The amount of miniature beans is best for half the rest of the vegetables. Add the citrus juice and dry chocolat juice to the pan, boil the ingredients, and taste the flavor with the flavor you just mentioned. In some homes, it is made into a tastey sauce.

Other

In some places, as we eat, when we have fewer paints, we put in baked bowls and eat them.

Text adapted and translated from the Japanese Wikipedia article 煮ごめ 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.