Hanahajiki 鼻はじき
| Prefecture | Nagasaki (長崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 鼻はじき（はなはじき） |
| Reading | Hanahajiki |
| Home area | Koji. |
| Main ingredients | It's a beautiful place to be. |
History and Origins
"The nose is coming from a local dish that runs across the prefecture district." I'll put all kinds of food on a plate, and then I'll eat it with peppers on. It's been mainly served as a culinary dish for the law since ancient times. The unique name for "nose - nose" comes from the sweet pepper with a sharp nose. There is a culture in which you can also call a "nose nose" and eat such vegetable goods as such in Nagasaki Prefecture and outside of the province, but it's quite different in cooking.
When It Is Eaten
In the past, it was mainly a legal dish, but now it is eaten as a common domestic dish.
How It Is Eaten
It is the basic style of eating foods with a plate of radiating - such as carrots, carrots, fried, sour, shrimps, lentils, and so forth - cut into short pieces. One of the materials may contain whale meat, native to Nagasaki.
Recipe — Serves 5
Ingredients
- 1/2 blocks（100 g） atsuage (thick fried tofu)
- 1/2（125 g） konnyaku
- 50 g cucumber
- 50 g さらしくじら
- 2（86 g） ささみ
- 7（50 g） green beans
- 50 g carrot
- 5（150 g） shrimp
- Miso: 4 tbsp miso
- Miso: 2 tsp prepared mustard
- Miso: 3 tbsp sugar
- Miso: 3 tbsp vinegar
- Miso: 1/2 tbsp sake
Method
- I'll cut it into a thin book that is three inches wide and five centimeters long.
- Cut the cucumber into a short book with a width of three and a half inches and a length of five centimeters.
- I'll wash the dewsticks thoroughly in cold water.
- The scissors took the muscle, put a little wine or salt into a plate, light up the wrap, and steamed it for five minutes and ripped it wide open.
- The hinono is a colorful boiled rice and cut into two sides.
- I'll cut the carrots into a short book that's 1cm wide and 5cm long, and put them under the water.
- The hair takes off its back and has a little salt on it, boils it with boiling water, peels it, and cuts it in half.
- I'm going to have to take the pepper.
- I'd like all the ingredients to be radiation-colored, and eight pepper peppers to be added.
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.