Hiyashiru 冷や汁

History and Origins

I imagine the soup from the name "cold" but I'm going to finish it with a mixture of seasonal vegetables and cold and citrus. "Clean or jizu is the native dish of Osama City, known as Tsunobu-sama of Tsunobu. There are theories of their origin, as well as those of the Shogunji, who served in the open during the war, and others of the theory that he was born in the midst of the diet of the Kojiyama-sama. The original method of "cold" is to be served on bowls and from there on bowls for each person. In the early days of the Shogun, "cold" and "dumb" on the bowl were placed in their private bowls under the banquet seat, and these were considered acceptable. The waiter says that if the customer had any chopsticks on, he would have been spotted adding them right away.

When It Is Eaten

They are eaten throughout the year and use four-season vegetables. In spring we use cabbage and vegetable flowers, lentils and so on in fall, and in winter we also use the traditional American Japanese vegetable "Snowbeam" as well. It is said that the snowbeams were recommended by Lord Takao Takao to secure fresh vegetables in winter. When you put in a snowplant, it will taste even better when it has a shiny, toothy flavor. Snowbeams are known as "Hands" and they were eaten by the traditional, remote-sized flower beds, and were selected from the natural mixes of haiku and so forth. Snowbeams were harvested before snow fell, and they were covered with rice and dirt, and grew the part of a flower plant in the snow.

How It Is Eaten

It's delicious to use the dried and dried shells in the soup and the refrigerated and frozen water. Some families put beans in their house. Since vegetables used have no rules, there are various recipes in each home. There are recipes for the vegetables that you have left in your home and put on the juice and eat them. Seasonal vegetables can be one kind, or several kinds of vegetables.

Recipe — Serves 5

Ingredients

• 100 g spinach
• 20 g carrot
• 100 g cabbage
• 100 g ［具］雪菜
• 50 g bean sprouts
• 3（8 g） [stab] Dried oysters
• 2 dried shiitake mushrooms
• 1 konnyaku
• 330mL dashi stock (貝柱の戻し汁)
• 50mL soy sauce
• 50mL mirin

Method

1. The dried shell will be soaked in water from the night before, and the juice will be used as juice, and it will be loosened when it returns soft. The dried will be turned back and cut in water.
2. I'm going to wash my hands with water until the water is white and white. Cut the water in half and cut it into a short seven-millimeter width.
3. If you add water to the return of one snail, add a little oil and a little water (if you don't have enough water), then put in a pot a quantity of sesame oil and a dried mushrooms and two frozen mushrooms and burn them. I'll cook as much as I like to boil lightly, boil it for five minutes, mix it up, put it down from the fire and cool it.
4. The hay is boiled and cut to three centimeters long. Even cabbage will be boiled into a short three-cm long book. The bean sprout takes the beard root and boils it and cuts it three centimeters long. Carrots are cut into three-centimeter-long strips and they are gently boiled.
5. Snowplants are removed from their roots, washed well, cut three centimeters long, and heated enough to water them thoroughly.
6. If the soup is cold, it will be added to the vegetables and served in a cool room for an hour. Not only do you make them out with your tools, but you serve them with plenty of water and soup.

More About Hiyashiru

It's called a gravy soup.

It's a cold dish made of soup and sauce. Eat mainly in summer.

History

In the old days, there is a description of the "Crime Reservation Record" of the period, but it is believed that what is now called "cold" and taste-based cooking has been spread throughout the country by monks and others, leaving only areas where climate-based conditions are suitable for the future.

I'm going to show you some of the things that I've done in my life:

The cookbook "Crime Story" of Edo and Nintendo 2043 offers "Creation" in the soup section. It was made of mozuk, sea cucumbers, sea cucumbers, peppers, water gauze, and so forth, and it was made with a kind of sauce made with a sauce similar to the taste-smell sauce.

Miyazaki Prefecture

It was originally called "Friend Food" and "State Food." It was easy to cook and fast to eat as a food for a busy farmer, but after World War II, families moved to hard-working and hard - to - work cooking. From various studies, it has been found that food is being eaten in the interior areas, as well as in the northern and western regions of Miyazaki Prefecture. Some of them call it "coo soup."

You can feed yourself with the cold juice, and you can eat more easily by adding cold juice to the hot summer season. It's not just cold citrus, it's a hard cook, as you can see, but it's also a kind of "susten soup" as it is called. rural villages's native dish is chosen as "Miyazaki Prefecture" It's a high image of health food and is eaten as a counter-Sunbate.

As Miyazaki's masterpiece became more famous, the restaurant chose the materials carefully and served the recipes with a hard-core cold and steam. In addition to being adopted as a car eater in Kyushu, there are shops at Miyazaki Airport that offer "cold and lyremen."

In the nice houses of the restaurant chain, they offer you a menu of Miyazaki Prefecture locale menus for summertime.

Fish usually use fish in their hatchlings, but any fish that is white and free of habits can be used. A mushroom can be used by drying, except for its stomach and head. In the Mishima area of the city of São Paulo, there are also sweet-cold colds and succulent mii. Since it's originally domestic food, it's still made in Miyazaki Prefecture in different areas.

Saitama Prefecture

It's made as a summer home dish in various parts of the province, such as west, northern, and northern. The word "cold" comes from the word "coo soup." In the Kijima district, sometimes they call it "sitting." It's a dish that is used as a soup of cold water, characterized by a "cold" and is chosen for native food at rural villages. The origin and birth of citrus citrus are often eaten as rice with a slice of cucumber in the form of sugar, salt and sweets. The way they eat the leftovers is to start. I sometimes use noodles besides noodles.

This is a dish once taught by farmers as the wisdom of life that can easily be eaten to provide sufficient nutrition and restorative strength even when they have no time or appetite when they are working hard in summer. In recent years it's been fewer, but when the relatives met in the trays at the farm or in the old house, they often had to close the dinner table.

Although the cold citrus, the menu of the foreign industry, was introduced to the Yugoslav, and stores that handled the menu were only found in restaurants in the summer months of the year and in the summer months of the year of the roadside station children's nursery, there were also projects that have been used to tap into the tourist attractions of the city's concert hall since 2007.

In the summer of 2009, also provided was JR station in Tokyo. And in the Sixth Class B-party, held in the Golden Week in 2010, in the vicinity of the Grand Wall.

Yamagata Prefecture

In the season, I put vegetables and a few dry dishes back in and cooked them, and then I soaked them with a lot of steamed clothes. It's an old dish for the rice-snap rice, and it's said that the generals under the command of the battle had been cold and steamed at the opening ceremony. It's also known as New Year's Cooking, and in New Year's, it is often used as a vegetable with snow. It's also called the "cold of snowplants," which has adopted the name of the main ingredient.

It's a dish similar to that of the colds, the soups and the juices in other places.

Also, there are "C" similar to "C" in the XNiigata Prefecture area, in the Tokyo area, in the city of Tokyo, in the city of Tokyo, in the city of Tokyo, in the city of Tokyo, in the city of Tokyo, in the city of Tokyo.

Even near the city of Oita PrefectureXC, the fried fish's skimpy soup has been eaten from old times.

This is called "cold and lye" by the farmers and fishermen in the Kofu region, but when the dish is passed, it is called after its origin.

It is similar to the cold and boiling of Miyazaki Prefecture.

In the central region, centered around the city of pre-Sakisa, there is a fisher's dish called "gawa." It was originally made on a fishing boat in the business business, and it was made with a bowl of rice, ice, onions, onions, and apricots and so forth, and it was made into a rich mixture of spices, casso, conch, and leaves. Sometimes you can put a plump in to clear the fish. As a cold soup, we eat again, over rice and rice. The sound of ice hitting a pot is attributed to the name of the dish.

Text adapted and translated from the Japanese Wikipedia article 冷や汁 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.