Imomanjū いも饅頭
| Prefecture | Fukuoka (福岡県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | いも饅頭（いもまんじゅう） |
| Reading | Imomanjū |
| Home area | Eight-Girl. |
| Main ingredients | (Laughter) |
History and Origins
The girl of Fukuoka Prefecture is upstream in the river Yazuzuzu, which flows through the sky from the sun god. The archer's district is a community that follows this Yakoshi River and lies on the border of Kumamoto Prefecture. This area is so rich in wheat, that I changed the way I looked at it, and I gave the carpenter a little food to his family. The dish among them is "The Great Head." I used to eat for dinner in the evening, as a connection between the time I was ready for dinner or when I wasn't hungry. It could be made with lots of stuff, and it could be hungry, it could be warm, it could be a part of winter. On cold days, they are baked in a mud net to eat hot food. Also, we eat the renal potatoes and potatoes in the bowl.
When It Is Eaten
They are eaten daily, and they prefer to burn better than burn better. It tastes thin, so I sometimes put on soy sauce and ate it, while I put on soy sauce.
How It Is Eaten
I'll select something about medium size and peel it off and keep the paste in salt. Put salt sugar in the flour and make a skin of soft soft enough to make ears. The skin is big enough to wrap one, but one by one, to thin it, to keep it thick, to wrap it up in a round bowl, and to steam it.
Recipe
Ingredients
- 300 g taro (potato)
- 300 g wheat flour (強力)
- 200 ml water
- 100 g sugar
- 1 g salt
Method
- The rye peels off the skin and eats the salt.
- I'll mix flour, sugar, salt, and water in bowls and I'll divide them into 10s.
- I'll wrap up and round up the lily potatoes in two fabrics.
- We spread the frickins on the steamer, and then put them on top of it, and we steamed it with a fire of about 15 minutes.
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.