Home / Miyazaki / Hyūgakurokawakabochanonimono
Hyūgakurokawakabochanonimono 日向黒皮かぼちゃの煮物
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 日向黒皮かぼちゃの煮物（ひゅうがくろかわかぼちゃのにもの） |
| Reading | Hyūgakurokawakabochanonimono |
| Home area | Miyazaki City |
| Main ingredients | A pumpkin. |
History and Origins
We have a mild climate, and daylight is a national top-class Miyazaki Prefecture, with a special product that grows in full sunlight, a dark skin. The black - hide pumpkin is also called the "Sun-Croup" and is a traditional vegetable with a black, stylus skin and old-fashioned native to the people of the county. The folk songs have been sung "Sun's Pow" and they are among the vegetables that represent the county. The first pumpkins were grown in Miyazaki City in 1997, and in the year 1324, Chiba Prefecture introduced black-skined seeds into the world's largest black-skined pumpkin crop. The process of cultivation is distinctive, and it's made by a method called multi-dimensional farming, which crawls the anchors in a vertical position. Unlike Western pumpkins, they taste so clean, they taste so sweet and taste so fine, they are weak, and they have low calories. The Kyoto is the center of a popular Japanese dish. Since there is an elegant sweet and hard to boil, a dish like "Sun-Dung-Sweet" fits well. It looks rough, but it can be eaten with a taste even in the skin. Also rich in beta carotene, including vitamins B1, B2, C, calcium and iron.
When It Is Eaten
Now that the ocean has become the main source of pumpkins, it is said that fewer producers, fewer retailers, and many families use wax in their winter solstices, stews, and other dishes.
How It Is Eaten
I cut the pumpkins big and cook them with flavored flavors, such as sugar and small-mouth oil. It's delicious even in curry, soup, and soup.
Recipe — Serves 2
Ingredients
- 1/2 kabocha squash
- 350 ml water
- Mix: 2 tbsp sugar
- Mix: 3 tbsp mirin
- Mix: 1 tsp light soy sauce
- Mix: 1/2 tsp salt
Method
- I'll cut the pumpkins big, cover them, and put them in salt water.
- Put a pumpkin in the pot and taste A in the pot and cook until it is cooked.
- When it is boiling, make the fire weak, close the lid, and boil until the water runs out.
- I'll pick up the flavor with a little sieve oil.
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.