Chātenoaemono チャーテの和え物
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | チャーテの和え物（ちゃーてのあえもの） |
| Reading | Chātenoaemono |
| Home area | All within the province. |
| Main ingredients | (Cate) |
History and Origins
The hot summer is past, and as autumn approaches, the seasons of Chatte are coming. Charte is a plant of the lily from tropical America. I'm usually called "Hayatouri" because I got from overseas to Kagoshima Prefecture. It's a crane plant that can produce a lot of fruit as one of its features. It's called "Cymmetric" to produce 100 to 200 fruits from one share. In Kochi Prefecture, the English name "Chateote" is transmitted as it is, and it is said to have become "chate." In fact, there are many shapes, such as noose, egg, cones, and so on. Colors vary from white to green. It's easy to grow and is particularly popular in the mountains. It's not grown for sale, it's often grown as a consumer consumption. There are not many families that grow up as green curtains for their own gardens and sun protection. That is why I often share the chate among the neighbors. Charte is a common dish for household dishes and, among other things, the "chite flavor" can be easily cooked and can be added to the daily menu.
When It Is Eaten
In autumn, at supermarkets and re-sales in Kochi Prefecture, they sell at low prices. During the season, many homes are eating chate dishes, including "The Good Food of Chatte."
How It Is Eaten
When you eat raw, you enjoy a warm sense of food. There are a wide range of uses, such as Japanese food, roasting meat, and vinegar. New young berries can be eaten without skin. If you want to improve the charte's brush, add a little vinegar when boiling in hot water. It's delicious even if you have a good match with pork and cut slightly thick with pork and bacon. Using the shape of a chate, cutting the cut in half, and then making it into a bag, and then putting in black Gomma in the bowl with rice and red pepper, you'll get a kind of glycerly squirm.
Recipe — Serves 4
Ingredients
- 400 g チャーテ
- a pinch vinegar
- tofu
- 2 tbsp toasted sesame seeds
- 2 tsp sugar
- 1/2 tsp salt
Method
- Cut the water from the tofu.
- The chate is cut thin, and passes through boiling water with vinegar.
- I'm going to use a miller to treat the boils, add to the tofu that has cut the water, add to the tofu, and add to the flavor.
- Just before eating, I light up the chate and mix it with the warm clothes.
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.