Tsunkīdagojiru つんきーだご汁

History and Origins

The native dish, "Space" in Saga Prefecture, is a common dish made of silk. I don't know if you've ever heard that word before, but it's just a word that's been written in a way that's really easy to understand. The "Syss" is made from flour. It has been boiled with a full amount of vegetables at the same time. It is thought that the name changes according to the shape and location of the coral. Among other things, you can see that the "Skiriji" is made by cutting the coral by hand from the sieve of the meaning that is to be torn with a jiffy. There are various materials, and basically we use the vegetables in season. It is said that there are also areas where whale meat is replaced by chicken and beans.

When It Is Eaten

It used to be a staple food, but now it can often be eaten in a side-to-side position. Also, farmers once worked from morning till sunset, planting rice and other crops, and were eaten as snacks and evening meals.

How It Is Eaten

I'll cut out a bit of vegetables, such as sweet potatoes and carrots. The vegetables are mixed with raw juice, and when the fire is over, the soft, soft - topped wheat will be cut in half and put into a pot. When it's cooked, it will be seasoned with citrus, or sesame oil. If you mix the sweet potatoes that you have boiled into the coral, you won't want to get cold.

Recipe — Serves 5

Ingredients

• 400 g wheat flour (all-purpose flour)
• 300 ml hot water (小麦粉用)
• 200 g（1/5） kabocha squash
• 100 g みずいも（または (茎)
• 100 g（2） taro
• 100 g（2） potato
• 100 g（1） carrot
• 100 g（1） eggplant
• 100 g 皮くじら (脂身)
• 50 g（2） green onion
• 120 g miso
• 10 cups water

Method

1. The smudge is cut into two - ton slices and boiled to take off the extra oil and smell. Each vegetable is a mouthful, and each dish is served with water for five minutes.
2. Put ten cups of water in the pan, and cook it in order of potatoes, carrots, pumpkins, and fried onions. When you boil it in eight minutes, until it is soft with a medium fire, add the rice eggplant.
3. The flour acts softer than the ear bumps in water. In this case, the hot water adds little by little until it becomes a soft ear for 300 cc. I'll rip this down and put it in a pot. The shape of the tear is like a hammer, and it can be pulled with three fingers to tear off properly.
4. Cut in flour, boil for about five minutes, add a taste, and taste. I'll cut off the cut in the cut.

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.