Tsubojiru つぼ汁
| Prefecture | Nagasaki (長崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | つぼ汁（つぼじる） |
| Reading | Tsubojiru |
| Home area | Snow White District |
| Main ingredients | I'm sorry. I'm sorry. |
History and Origins
Yuzu Yuzu is a local dish in the Snowura district of West Sea. In some areas, it is called "song" and "cooking." Roots are not sure, but they have been eaten as the best food of law enforcement since the day. It seems to me that the pot in the name comes from looking for a bowl to cook.
When It Is Eaten
It has been prepared in each household as an excellent dish for the law. Nowadays, it's an old-fashioned taste or its own local food, so it's being served more often at various gatherings and events.
How It Is Eaten
Materials vary from family to family, but they are basically innovative, so they don't use meat or fish. All you have to do is cut it in pieces. Tastes are made simple with soy sauce, salt, and sugar. To control sugar sugar sugar, sometimes you can add a raw pepper that you have worn when eating.
Recipe — Serves 2
Ingredients
- 100 g tofu
- 20 g burdock root
- 0.6 g dried shiitake mushrooms
- 20 g konnyaku
- 2 g vegetable oil
- 300 ml dashi stock
- 1 tsp cooking sake
- 0.8 g salt
- 1 tsp light soy sauce
- 5 g green onion
Method
- I'll drain and narrow down the tofu.
- I'll leave it in a basket.
- If you want to dry, we're going to water it and cut it into strips.
- The peppers are small and cut off and left to boil.
- I can heat salad oil in the pot and roast 1-bong-4 ingredients.
- It tastes good in raw soup, soup, wine, salt, and a thin sauce.
- I'm gonna scatter the cut-off nails.
More About Tsubojiru
The juice is a soup of tannishi that is eaten in a range of ways, from Yamanashi Prefecture subsoil to Nagano Prefecture. In Nagano Prefecture, some areas call it lye. Until the 1960s, the Gifu Prefecture Gyung was eaten in abundance, but when he started using pesticides in the fields, he stopped eating them.
Cooking.
I'll harvest tannishi out of the mud that comes from the fields after the harvest and put it in fresh water for about a week. If you remove the stain on the surface of the tannishi, it will be put into a pot and served as a citrus. Tanishi's juice will be served and it will taste good. It's called a rich flavor of the szilli juice. From the shell of Tanisshi, they take themselves out of the bamboo and eat them.
It's connected to the event.
Text adapted and translated from the Japanese Wikipedia article つぼ汁 by its contributors, licensed CC BY-SA 4.0.
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.