Home / Kochi / Haninnikunonuta
Haninnikunonuta 葉にんにくのぬた
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | 葉にんにくのぬた（はにんにくのぬた） |
| Reading | Haninnikunonuta |
| Home area | All within the province. |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
The traditional flavor of Kochi Prefecture made from a mixture of garlic and vinegar. You can eat it on raw fish, garlic and so on. It is said that the culture of eating leaf garlic is a result of coming from Korea. In the late 16th century, he said that it was brought to him when he returned from his post in Korea. Kochi Prefecture is used not only in leaves but also in cooking. There are many uses, such as roasting, cooking, roasting, and so on. In Kochi Prefecture, not only do you eat leaves, but you often eat lentils. It's also said to survive the warm, humid climate. On March 3rd, the tonsils' phrase also leaves the custom of offering leaves in front of the chrysanthemum and a red - sprouted lily.
When It Is Eaten
The wet is eaten daily and is found in many situations, including homes and restaurants. Leaves can be carved and frozen, so it's also useful. The leaf garlic is the part of a young leaf that was harvested during the growing of garlic. It's winter time, and when spring comes, it eats potatoes.
How It Is Eaten
I'll crush the finely carved leaf garlic. There I mix the taste buds, vinegars and soy sauce. Finally, you can adjust the flavor with sugar and finish it. They eat raw fish, tofu, and garlic. In Kochi Prefecture, it is common for Bry's stings to be covered with a tin instead of a sashimi. It's characterized by a unique flavor of garlic and a rich flavor. A clean mouth goes well with the fat of fish and fish. A dark green tin is color-coloring the food and feeds the appetite of the beholder. In Akaoka City, it is called "Saki," and some locals claim to add alcohol and salt as a secret. In Akaoka City, Dolome, Kochi City, Bear Bikini, and other sea creatures have personality traits in their community.
Recipe — Serves 4
Ingredients
- 5–6 garlic (青い部分)
- 3 tbsp toasted sesame seeds
- 100 g white miso
- 100 ml 酢または
- 3 tbsp sugar
Method
- I will rub the cucumbers, add a finely carved piece of leaf dust, and until it becomes smooth.
- I'm going to add a white pepper to it, add a sugar of vinegar, and then put it into a steamy vinegar.
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.