Akadozuke 赤ど漬け

History and Origins

The traditional dish of vegetables, along with vegetables, is passed on to some areas such as the old Miyaji. Colors, eating habits, and so forth, call it the "Resurrection Horse sting." The red potato, a kind of lily potato that grew in this area, was the original name of the Resurrected region and was passed on with the seed potato. The stem has long been used for raw materials because it has a low-acre brown color and becomes a beautiful red color. As a way to soak, I'll rub a small amount of salt and pack it with heavy stones so that the water will rise in one night. If it gets rough, shake the vinegar and the black juice will go up, so if you hold it for a while, it will turn red. When it comes to a clean red, it's about time to eat, peel it, cut it for the right length, and eat it with sesame oil or sesame oil. Since there used to be no refrigerators, during the period when frost fell in mid-September, they were boiled and eaten during this period. It's said that harvests that were harvested during the middle fall month especially often appear in color, and even a little diphtheria will change color. It seems that the women of the house worked with care when they wrapped up their "red-suck." I use vinegar to make vinegar, but when the temperature goes down, I make it into lysses without using vinegar. It's an essential food dish for farming, such as the autumn hay harvest, and it's a metaphor for those who come back to feel fall.

When It Is Eaten

In the past, there was no refrigerator, so the autumn food that we ate "from the middle of the month to the fall" was always a daily snack and a lunch to take along the hay mowing work on the outer ring that began in late September.

How It Is Eaten

Red-sucked is cut to the length of a bite, and it's mainly peppered with soy sauce that it tastes better. Once upon a time, he also used to pour oil with peppers. If you keep it in the refrigerator, it will stay red, but if you keep it at normal temperature it will turn black.

Recipe

Ingredients

• 10 kg 赤ど芋の茎
• 300–400 g salt
• 1 cups vinegar

Method

1. I cut the leaves off the stem of the red potato and wash them clean.
2. We spread plastics on the rice paddies, put red stems on the stem, and wave a quantity of salt and taste salt.
3. I'll put a board on the plastic and put a heavy stone on it for the night.
4. When the stem becomes soft, I put it in a barrel, and then I put the vinegar on top of the top, and then I place a heavy stone on top of the top. The black juice comes up, so I'll take it. When the juice turns red in ten days, I peel it and cut it into three or four centimeters. If you eat it with soy sauce, it's delicious.
5. If the whole stem turns red, if you save it in the freezer, there will be a blubberiness. (If left alone, it'll turn black)
6. Since salt is 34% and salt is low, we will use vinegar until he is at shore, but since it's cool from the shore, the red color will be produced by icicles without the use of vinegar. The more potatoes, the more beautiful red they become.

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.