Akakonnyakuni 赤こんにゃく煮
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | 赤こんにゃく煮（あかこんにゃくに） |
| Reading | Akakonnyakuni |
| Home area | Koyuji |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
"Red-and-cook" is a dish made of red pepper, a product of Shiga Prefecture. The red pepper is a masterpiece from Koyumi City. It's painted red with irons called trixide. It's a good food to cook without turning off, and it's a healthy food. The reason why it is red is because there are theories such as that of Commander Manda who liked to be gorgeous, but there is no history of origin or origin, and there is no reason for red. Also, it spread from Koyuzu City to all prefectures, and now it's spread throughout the whole district. There is no distinctive smell of red pepper. The fineness and softness of the touch is characteristic. It's also used in the area of Koyu Hijibe. Because of the fine color, drinks are popular in restaurants and processed goods are also sold.
When It Is Eaten
"Red and hot" is an essential ingredient in the Cemetery or school meals. Also, since processed foods are sold, you can eat them year-old. Tasted red pepper is a special product of Shiga Prefecture and is popular as a masterpiece from the city of Koyu and as a souvenir.
How It Is Eaten
If you boil the red pepper and put it in water, I'll cut it. After washing the chopped garlic, they are boiled in the pot, add flavors such as flower and oil and soo sauce. I'll wait for the taste to taste in while I'm still struggling. I'll add pepper to the end.
Recipe — Serves 4
Ingredients
- 1 blocks（300 g） konnyaku
- 8 g bonito flakes
- 20 ml soy sauce
- 5 ml mirin
- a pinch chili pepper
Method
- I'll boil the red pepper and then expose it in the water.
- Cut red pepper into four-sided sections, and then cut the triangle columns along the diagonals into three-millimeter strips of thickness.
- After washing the cut, it's dried in the pot.
- I can add flowers and oil and soy sauce to a special dish and mix it up with a weak fire to taste it.
- I'll add pepper and finish 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.