Home / Miyazaki / Hiezūshīhiegayu
Hiezūshīhiegayu 稗ずーしー
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 稗ずーしー／稗がゆ（ひえずーしー／ひえがゆ） |
| Reading | Hiezūshīhiegayu |
| Home area | Miyazaki Prefecture North |
| Main ingredients | (Singing) |
History and Origins
It's called "sniff." Rice is valuable and is eaten in New Year's and Festivals, and the old custom was mainly "swallowed" "E" is a sort of jiffy that has been eaten before the rule and is thought to be Japanese-born. The outer skin has been valued by being so hard to endure a long-term storage. In the burning fields, it is grown in the second year along with the citrus. One of the effects and effects of the carp is to heat up the body, and it's the food that fits our Japanese nature and wind. "Sweeting" is sweet when it's hot, but when it's cold, it tastes bad. But I had better stomachs than other grains. "In the Makiri village in the mountains, there is still a great deal of hunting, and there is a lot of water in the soup where the chicken bones were covered with water, rice, rice, chicken, vegetables, and so forth."
When It Is Eaten
It was a long winter source of nutrients for a short meal or a cold dinner. In the past, I made a lot of quantity and ate my family's share in small bowls, which I ate because I had added to it in the juice. In Chibamura, I took a bowl and watered my body and bones in a large pot, took a pot and put it in a pot and behaved like a whole village. The only seasoning at the time was salt.
How It Is Eaten
Wash lightly enough to make a bowl of citrus citrus. Put the citrus in the citrus sauce, put it in the broth, and cook it for about two hours while boiling it. Only salt is good for flavoring.
Recipe — Serves 1
Ingredients
- 20 g ヒエ
- 30 g wild boar meat
- 10 g assachh (平家蕪の葉等)
- 60 g rice
- salt, to taste
- dashi stock (シシ), to taste
Method
- Wash lightly enough to pour a bowl of rice.
- I often roast a cut of chicken with oil. I've saved it for a long time, put a hot hot hot hot hot hot sauce in the soup, put it in a stove, and cook it for about two hours. Only salt is good for flavoring.
- When the meat is cooked, add rice and water and boil it. I'm going to put in some blue color from the ass on the sink. If it is cooked more than incandescent, it will boil faster, but be careful because it doesn't give off its unique flavor.
- When you boil, add a clean bowl, stir it, and boil it thoroughly until it is soft. (It's going to take two hours to cook here too soon if you make it more than the medium, but be careful because it doesn't give you a unique taste.) I'll add water along the way.
- When you boil, you can taste it with salt at last. At the end of the day, the leaves of the house are scattered.
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.