Home / Ehime / Hinokaburazukehinokabuzuke
Hinokaburazukehinokabuzuke 緋の蕪漬
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | 緋の蕪漬／緋のかぶ漬（ひのかぶらづけ／ひのかぶづけ） |
| Reading | Hinokaburazukehinokabuzuke |
| Home area | Matsuyama Area |
| Main ingredients | It's a scarlet coat. |
History and Origins
The traditional vegetables that appear in Ehime Prefecture's folk song Ix, and the scarlet - colored paste, and the aroma of daisies, sour flavor and flavor, are rich and elegant. Historically, it began with the transplanting of a coat of the land of the ancestors, or of the Yuzuzu prefectures, and this "nursing of the nearby bay" was modified and made famous for the pines. A bright scarlet color can be obtained by the reaction of the pigment antisyanin in the coat. A loving man, Masako Takako, and "The view of the sun and the moon" is taking place in a way that says, "The view of the sun and the moon" It's a gift that many people like and that brings the sorrow of those who live away from their homes.
When It Is Eaten
Matsuyama area's original condiment, "Scarlet Sung" has been packed in each home for one of the most important ingredients in the cooking of the Japanese food. There's been a rumor that if the purple of the black coat is white, that the year will be a good year, and that is still loved as a consequence. Especially when the first red is red, there are customs in which people are glad to have a happy ending this year.
How It Is Eaten
The mold cleans its launderings, leaving a good night's work in plenty of water. We'll have a smooth coat cut into strips and salted in four or five days. Cut the rice into pieces and make the vinegar. Put sugar in the vinegar and stuff the tops with it. After about a week, the flavors are becoming more familiar. You can cut it to the size you like, cut it into slices, and put it into salad toppings or add it to your rice. Those who don't like the acidity will taste fresh when they're oiled, and they'll add kok.
Recipe
Ingredients
- 1 kg turnip
- 5％） 50 g salt
- 300–350 ml vinegar (rice vinegar)
- 250 g sugar
- vinegar, to taste
Method
- The scarlet coat is washed clean, and where it doesn't, we remove the skin, dip it in plenty of water overnight, and take it out.
- Cut and salted, and set to four days.
- Cut the water thoroughly.
- Cut the rice into slices, stir the juice, and remove the vinegar.
- Put three in the mixture of sugar and sugary sweets. After about a week, it will be familiar and delicious. Oh, yeah.
More About Hinokaburazukehinokabuzuke
A silken sashimi is a Ehime Prefecture native dish. It's the object of the hinokib, also known as Iwayama's masterpiece. It's also one of the best things in the hot springs after the road.
It is reported that when Iseshima was transferred to Iwayama, it began to reproduce a red kab, called the daily vegetable of the Yuang Ogawa prefecture. However, some think that the daily vegetables are too long, and because they are too thin, they are closer to the red kabs of the sea, and they are different from the peripheral spectrum, although they are different from the peripheral ones, whereas the kabs are closer, so they are thought to be the originals.
The citrus is characterized by the dark color of its outer skin and the red of its meat. This red color comes from Antisianin.
The sieve salt will soak in the daisies and sugars for four to five days.
The beloved Manjidako and Masako Kooka also have some haikus with scarlets, and it is something that many people like, and that invites the hospitality of those who live far away from their homeland.
Text adapted and translated from the Japanese Wikipedia article 緋の蕪漬 by its contributors, licensed CC BY-SA 4.0.
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.