Fukinotōmiso ふきのとう味噌
| Prefecture | Shimane (島根県) |
|---|---|
| Region | Chugoku |
| Japanese name | ふきのとう味噌（ふきのとうみそ） |
| Reading | Fukinotōmiso |
| Home area | It's not just the weather. |
| Main ingredients | I'm going to have to do something for you. |
History and Origins
A dish that is familiar to you as a taste of spring. I'm also known for Shimane Prefecture, which is rich in pure water and fertile soil. It's a mountain garden that shows up in various places and tells of the coming of spring. Old people pick them up during a walk, children pick them up on their way out of school, and wherever they grow up, they wear their table. There are farmers who use some of their plantations to grow rice. A dry cloth can be frozen, so you can collect large quantities and enjoy the cooked food throughout the year. The dish that was caught is used for cucumbers, sweets, roasts, and so on. Adds taste buds and dishwashers, and "Sun's Yuuki" is the order for rice and wine.
When It Is Eaten
In the early part of the country, they say they're going to the market at the market in the market, from around January. Soon after entering April, we will be ready for the end of shipment. Since they grow so much in the fields' streets and mountain slopes, it's not uncommon to be distracted among the locals. At the same time, you can enjoy the happiness of the mountains, such as the mushrooms and the like.
How It Is Eaten
Use a small, closed bowl with a mild pot. It is characteristic of its unique bitterness and aroma, but if you pick it and immediately cook it, it will also reduce the intense pain. If you boil it in boiling water with a finely carved dish of soap, and drain it, it will be put into cold water. If you squeeze water well, mix it up with white pepper, country rice, wine, and so on. You can change the flavoring to suit your taste. If it seems too salty, add sugar and taste it. If you keep the refrigerator, many homes will be built to keep the day relatively secure. The dust can be painted on the table because when it is cooked, it is easily brown and discolored, but when it is boiled, it will remain in cool water and keep bright green. In a restaurant that provides a "Sun's Delicacy" it's not uncommon to see such subdivisions as they look.
Recipe
Ingredients
- 140 g butterbur
- a pinch toasted sesame seeds
- 30 g barley miso
- 250 g white miso
- 20 ml sake
- 20 ml mirin
- 20 g sugar
- baking soda, to taste
- salt, to taste
Method
- After boiling in boiling water containing salt and soda, the dish will be left in water for a while, and we'll leave it to dry.
- I'll narrow the water down and cut it into pieces.
- And the flavors and flavors are mixed well with the bowl.
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.