44 26 ずきがし
| Prefecture | Tokushima (徳島県) |
|---|---|
| Region | Shikoku |
| Japanese name | ずきがし |
| Home area | All within the province. |
| Main ingredients | Fabulous |
History and Origins
A part of the leaves of the gessala, a type of lily potato, is a dish commonly used for native dishes in Tokushima. The drying process is used as a tool for "mama" and "mariko" and can also be added to the soup or boiled to add to the side of a vegetable. "Snapfish" is also one of the local dishes that uses the cucumber. I can boil raw rice and melt it with vinegar. The soft purple liqueur, which once boils, turns black with vinegar, turns bright red, and becomes a table-colored feature. The raw cucumber is hard, but when it is boiled well, it gives off a hot, humid feeling. In addition, vinegar is characterized by the use of a mixture of a mixture of rice, a mixture of mustard and so forth, which is one of the special products of the island.
When It Is Eaten
It is only after sugar has become commonly used in cooking that it has begun to line the table. It's summer before the potato harvest that is often eaten. Some families have said that they have peeled off the skin of their children and added it to them.
How It Is Eaten
Cut into about three inches long by skin, soaked in vinegar water, and then boiled, oiled, and chopped oiled, and served with vinegar. They say it's not soy sauce, but it's sometimes cooked before using it. Some families use it after boiling the dried rice instead of raw. It's important to cook after wet your hands after you have wet them after you touch them.
Recipe — Serves 4
Ingredients
- 200 g taro stems (生)
- 40 g aburaage (fried tofu pouch)
- 8 g vegetable oil (sesame oil)
- 15 g refined white sugar
- 12 g light soy sauce
- 15 g vinegar
- 15 g yuzu vinegar
- 8 g sesame seeds
Method
- (Screw the raw fish and cut the thick pieces to about five centimeters long.) A teaspoonful of vinegar (more than enough) will be packed in water and the pot will be lifted up into the monkey.
- Put them in boiling water, and put them in two-and-a-half minutes of boiling water, and then squeeze them into the water.
- Cut the oil in half, cut it in half, water it, and oil it out. I'll cut the water.
- 3 can be fried with salad oil or boiled oil (or sesame oil by taste) and can be cooked with a mixture of white sugar, white sugar, thin-snap oil, and soy sauce. I'll put a bowl on the bowl and put a broom on the finish.
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.