Chōjunamasu 長寿なます
| Prefecture | Fukui (福井県) |
|---|---|
| Region | Chubu |
| Japanese name | 長寿なます（ちょうじゅなます） |
| Reading | Chōjunamasu |
| Home area | GUYNON |
| Main ingredients | It's a very simple process. |
History and Origins
"I'm going to live long" is a way of saying that if you eat as your name says, you will live longer, and it is essential for New Year's. The main root contains a lot of enzymes called diiasterase, which is supposed to eat too much New Year's food to help the tired stomach. Carrots have high nutritional value as green yellow vegetables, rich fat is rich in protein and healthy food, and these "long life" are used not only in names but are actually recognized as healthful native food. The "long life" is made up with the alabaster, but in the area of Koyo and Fukuoka, two areas of Kaji City, a thousand pieces of oil and cucumbers can be mixed with materials, such as radish and carrots. It's called "chio" and a thin root resembles "shoewood and crumbs" and is named because the root was originally made with a smudge.
When It Is Eaten
It's eaten as an essential dish for New Year's Eve, and it's put in sooty food, as well as a celebration seat. We can eat the law or even the benefits.
How It Is Eaten
I'll make sure that I put in a bowl, taste and sugar until the oil comes out of the roasted meat. I'll roast it there, cut it fine, put some mustard in, and make it even more root until it's smooth. The paste that has been made can be cut into pieces, chopped into pieces and salted, and used as a carrot, and cooked in color. I'd like to serve a similar dish, so I'd like to use fried beef as a fuel, so I can use peas and lentils as a substitute.
Recipe — Serves 15
Ingredients
- 1 daikon radish
- 1 carrot
- 50 g snow peas
- 1 atsuage (thick fried tofu)
- 3 tbsp white sesame seeds
- 3 tbsp vinegar
- 4 tbsp sugar
- 2 tbsp miso
- 1 tbsp Japanese mustard
Method
- The radish and carrots will be cut into pieces in Kanna, salt will be salt, and salt will hold tight.
- I'll have a net set or cut it to an inch angle.
- How do you like to cook with color and strip?
- I'll put the peppers in the stirrup with the flavor and steaming of the sauce and then I'll rub them in until the oil comes out and I'll do well. I'll put some sugar in there and get well. I'll add mustard, vinegar, until the fried skin is out of sight.
- If it's too late, mix 1 and 2.
- After you have put in a well-boiled bowl, it's very important.
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.