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Hyōboshinonimonohyōboshini ひょう干しの煮物
| Prefecture | Yamagata (山形県) |
|---|---|
| Region | Tohoku |
| Japanese name | ひょう干しの煮物／ひょう干し煮（ひょうぼしのにもの／ひょうぼしに） |
| Reading | Hyōboshinonimonohyōboshini |
| Home area | Village and Station |
| Main ingredients | It's a very simple process. |
History and Origins
The Yamagata Prefecture was designated as a vast snowfield, and it was essential to preserve winter food during a bad period of flow. Thus, in case of snow-covered winters, there is a culture of preservation that is rooted in drying food, such as rich mountain vegetables and vegetables from spring to autumn, and salted and salted. One of the conservation items that comes into the country or village is "swallow dry." "The drought" is a summer harvest that we boiled and dried. The leopard is an alias for "Scrolling Sea" and is also described as "scrolling" in a book written by Edo, which he ordered his subjects to publish. It's a wildflower that grows in the corners of the fields from early summer through early autumn. It's a life force plant that reproduces without losing its heat in summer. The hail is often used in stewing dishes, besides boiling freshly picked in summer and eating with pepper oil.
When It Is Eaten
New Year's Cooking. When it comes to starting the year, we can eat it with a wish, "May you be able to eat it again this year." It is thought that before the buds are ready, the dishes are delicious, and around the City of Japan, there are still some customs left to harvest early on the morning of the Saturday festival.
How It Is Eaten
By turning the hail into a dry dish, it will produce light teeth that will allow you to enjoy a taste that is unique to the taste of raw acid. It is the point to make the "swallow" soft and delicious before cooking. We'll boil it to boiling, along with garlic, oiling, and lentils.
Recipe — Serves 5
Ingredients
- 30 g heroic Drought
- 100 g konnyaku noodles
- 50 g carrot
- 30 g aburaage (fried tofu pouch)
- 2 tsp oil
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tsp sake
- 1 tsp mirin
Method
- Wash the hail, put it out of water, boil it, and leave it there overnight.
- The next day, I'll take two or three drops of water.
- The thread is cut into easy length and boiled down. Carrots are cut into pieces, oil is poured over hot water and cut into short books.
- Cut the orange to the length of three centimeters.
- I will roast the ingredients with oil, add some flavors, add some water from the chop, and cook them until the soup is gone.
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.