Hangoroshi 半ごろし

History and Origins

Five villages in Tokushima Prefecture were formed in 1770. It's a natural rich region where 90 percent of the town's area is covered by forests. It's divided into five sections: the Eagles, the Genome, the Kossa, the Woodsawan and the Woodhead, each based on culture and custom. The local food that we are particularly familiar with in our senior district mix rice with gravy rice, and then "marijuana" such as a bowl. When we ground the rice, it became the name of the rice plant from the fact that the rice grains were left with only half the rice. Although it was sometimes sold in the province for a time as a "grained," the request to use its original name from local students led to a return call. By the way, I hear that the bowls that are made by slicing rice tightly are called "you"

When It Is Eaten

It is said that in the past, people used to treat people well. It is now a traditional meal, including events in Seo-san.

How It Is Eaten

Mixed rice in rice, soaked in water, salted it, and boiled it up. And then you can crush it to the extent that the rice grain remains and wrap it up and it will be finished. Sometimes you can add yams to the fabric of the mustard plant or make a fine dust to finish, and the recipes vary slightly from home to home. Aa can be delicious in commercials, but many homes can be made by hand.

Recipe

Ingredients

• 200 g glutinous rice
• 100 g regular rice
• 360㏄ water
• 1/3 tsp salt
• 200 g（20 g） mugwort (生)
• as needed （80–100 g） kinako (roasted soybean flour)
• 200–250 g（120–25 g） bean paste (chunky bean paste)

Method

1. The rice is washed the day before, soaked in the water of the dried rice, and left overnight.
2. (It could be a food processor that boils water and boils it with a medium fire for one or two minutes, cools it down, narrows it down and cuts it finely) When using dry reeds, put them back in the water and use them.
3. The rice is cooked in a rice bowl with a good amount of water, and cooked in a rice cooker. When you cook, put two bowls on top of the rice and cover them and water them for five minutes.
4. Ao divides the amount by 10 and rounds each.
5. Add salt to the cooked rice, mix it with salt, and crush it with slats, so that half the grain will remain.
6. 10ths, 10ths, 10ths, hand, spread out and round. If you want to wrap your hands with water, you should wrap them with water.
7. I'll put the kite in the whole place.

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.