Fukinonitsuke ふきの煮付け
| Prefecture | Aichi (愛知県) |
|---|---|
| Region | Chubu |
| Japanese name | ふきの煮付け（ふきのにつけ） |
| Reading | Fukinonitsuke |
| Home area | Bastille |
| Main ingredients | Washing |
History and Origins
The dry was found growing in the mountains of the country, from Hokkaido to Okinawa, and from the peace period. At present, many of the soaps that are in circulation are the traditional Aichi Prefecture vegetable "renounced to love." Koichi Koto is a large-scale island in Toshima, and its history goes back to the middle of the Meiji period. It was discovered in what is now Tokiichi City, and its leaves are rapidly growing, its stems are thick, and their aromas are even better, so it spread around the area. In other words, Toshima had a big river, and there was a challenge in raising agriculture, but when you joined the Showa and you became a water lover, you could still produce more stable crops. Today, we have a harvest of spring from October to January of the year. In Aichi Prefecture, which produces such a high-level soap in the country's top class, cooking with soap is also known. There's something that's good for "steak boiling." A veal is so thick that you can enjoy the shaki texture of the food.
When It Is Eaten
When spring comes, when the store's top comes out frequently, we can make it at home. The flavorings are a little different in each home.
How It Is Eaten
When you use raw materials, you always get a good idea first. After that, cut the dishes to a length of about four centimeters and boil them in soup. There's some ovens that add taste buds. Washing is a food that enjoys its unique flavor and flavor, but if you don't handle it properly, it will increase the amount and suffering. It is also important to be sure first of all because it contains natural poisons. If you have a little bit of salt and a little bit of board, you're going to use it. After that, a lot of hot water will boil for a few minutes and cool down in the running water and then we'll stick.
Recipe — Serves 4
Ingredients
- 200 g butterbur (水煮)
- Mix: 150 ml dashi stock
- Mix: 1 tbsp white soy sauce
- Mix: 1 tbsp sake
- Mix: 1 tbsp mirin
Method
- The wipes are made of salted planks.)
- Cook water in a pan, boil one for five minutes, cool the water, clean the skin carefully, and cut it to four centimeters long.
- Cook A in the pot, place two in the pot, cover it, and cook it for about ten minutes. I'll put the soup on and cool 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.