45 12 およごし
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | およごし |
| Home area | All within the province. |
| Main ingredients | Tofu, vegetables. |
History and Origins
There are reports that at that time hot water was allowed to boil the burning wildflowers and so on, and that the inhabitants of the village were trying to rebuild the colony. Since then, I have decided to remember the thoughts of my predecessors when the disaster struck. Since we ate the sweets of wildflowers at that time, "good-bye" is an indispensable dish and is always served. The "good-bye" means sweet" in women's language, meaning "nature of so-called green vegetables." It was common to use tofu, but in the past, every household made vegetables and often used them. So, instead of the unreserved tofu, they took the place of the Satoyo found in every household. Today, the recipes are passed on to each family, such as changing vegetables and flavorings. For example, to fold the potato gently, or even toss it with a piece of scrap and give it a sense of food. And sometimes we substitute pumpkins.
When It Is Eaten
It's also becoming an indispensable dish at the "Good-bye festival" held in February at Imjujufe.
How It Is Eaten
I'll put the steam in the water and put it to the ground. The spinach is cut into small pieces after it has been steamed and steamed. I'm going to put carrots, gobou and cucumbers in, sugar and soy sauce. A crushed potato and sugar, sugar, flavored gums, and other ingredients that are mixed well with water. Goma, sugar, and taste buds are used, but each family has different tastes. It's a trick to cut the water from your vegetables and keep it cool enough, and you should skip the water like a powdery one.
Recipe — Serves 4
Ingredients
- 1 200 g spinach
- 1 blocks（200–300 g） firm tofu
- 1 tbsp sugar
- 1 tbsp miso
- 1 tbsp sesame seeds
- 100 ml bonito dashi stock
Method
- The spinach has to be washed clean with running water. It's boiled in a good amount of boiling water for 15 shillings and 30 seconds until it's soft. After a minute of spinach in the soup, I use kitchen paper to squeeze the water and cut it into a small bite.
- The cotton tofu is wrapped in kitchen paper, weigh for ten minutes, and drain the water.
- I smell Goma for about a minute, and I'll do it in a bowl. Add sugar, taste buds, and we'll have another minute.
- I add two to it and then I do another ten minutes sawing.
- And you can add 4 to it.
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.