Egonosumisoae えごの酢味噌あえ
| Prefecture | Nagano (長野県) |
|---|---|
| Region | Chubu |
| Japanese name | えごの酢味噌あえ（えごのすみそあえ） |
| Reading | Egonosumisoae |
| Home area | North and Central |
| Main ingredients | Egobana. |
History and Origins
The "Seed" is a local dish that boils and hardens the algae called "Ego plant" and is also used in Niigata Prefecture and others. Egoba is said to have been carried from fishing villages on the coast of Japan to the villages of Japan by merchants, and eating the "basin" is spread from the main area of the "Salt Road" area to the center of the city of Nagashima, Tokyo, and Tokyo. When there were no refrigerators, the oceanless Nagano Prefecture had stored marine goods that were valuable for getting the needed nutrients. It was thought that the navel had been eaten at the end of the night, and it was carried from the coast of Niigata Prefecture for days. Near Ichiyama, you can boil it right up and call it "Seed." In many parts of the world, except in the south, they are eaten with soy sauce, pepper oil, pepper juices and peppers. In Kijima and Shizushima, you can boil what you see in white before boiling, and then eat it with a bowl of lye and citrus oil and citrus oil. The ego grass from Niigata Prefecture was sold out in the northern reaches of northern Japan and almost never reached the large cities of Nagano City and Matsumoto. That's why it's said to have been traced to the north of Nagano Prefecture. Also, there are the traditional foods of Niigata Prefecture ego-weeds that are boiled in color and eaten in the same way, and the customary ways to wet the eggs in water and then boil them white and then boil them in the sun.
When It Is Eaten
They're being eaten through the year. The "seed" is not only a dish of trays, but is made of food that should be served at the wedding feast.
How It Is Eaten
Wash ego plants in water and water them thoroughly enough, put them in a pot and put them in a fire with enough water to become crushed. After a good cooking, pour it into the mold, cut it like a prickly prick, put it on a smudge, and eat it with vinegar and so on.
Recipe
Ingredients
- Mix: 50 g エゴ草
- Mix: 900 ml water
- Mix: 50 g エゴ草
- Mix: 1000 ml water
Method
- The procedure is to soak the carp in water and clean it up. Put it in a pot, add water and put it on the fire.
- If you melt the process into the shape of two bowls, then you'll be well-dressed in wood, and if you can see the bottom of the pot, it'll cool down to the mold.
- I'm going to put a bit of green grass in the water and take the trash. I put it in water for about 30 minutes. (Salu=Salu) It's soaked in water. (Singing about Nagano)
- I'll dry the procedure on 2 days. (SCREAMING SCREAMING)
- I'll cook it for 1 L for 3 gs of yuzu shigi.
- I'll be in trouble after I've got the fire on fire for about five minutes. I'm going to burn it in the middle, and I'm going to prepare it with a bow for 15 minutes. I don't want it to get too rough.
- When the procedure comes out, put the fire in the sink and let it cool in the refrigerator.
- It's not just vinegar, it's just soy sauce, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet, it's so sweet.
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.