Imomiso いもみそ
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | いもみそ |
| Home area | Substance |
| Main ingredients | I'm gonna have to take you to the restaurant. |
History and Origins
In the city of Fivesprings, where the Agano River and the early spring rivers flow, there are many local brands growing, rich in fertile soil and rich water. It's called "Foundou" (Singing With "Found Lady") and "Creating With "Creation" that's what's involved in production. In the city of Fivesprings, each farmer has long grown his own potato, and now it is a source of the largest production in Niigata Prefecture. "The maiden's skin is white, has a distinctive spot, and has a smooth texture. The fact that it's hard to boil makes it suitable for cooking. From its white skin it was likened to silk, the traditional industry of the city of Fivespring. One of the local dishes in the city of Fowl was made and eaten by each family when they were harvested in autumn. A simple dish with a lily potato, cooked in soup and sauce, and a delicious taste with a good taste, is often involved in the lily. Especially when there are lots of small potatoes in the grain, the "snap" is often served at the table.
When It Is Eaten
In the city of Fivespring, real cultivation began in 1945, following the anti-seeding policy of ricemaking. Over the past 20 years, I've tried to improve the quality of the round potato plant called Kugosu. I've created excellent quality. In the state, the production will be lower than in the province. The harvest of the rye potato is mainly done from September to November. It's rich, and it's going to go through the year, but once a crop is harvested in autumn, every household would make and eat a "snap" meal.
How It Is Eaten
Cut to size, which is easily eaten by skin-stained estoms, and cook with soup and broth. For cooking that has been served with the rice of the potato, we will not wash too much after we have peeled or cut it, and we will try to leave it with. It's the trick to boil the rice until it's ground. For your meal, the best thing to do is to cook your dinner.
Recipe — Serves 4
Ingredients
- 500 g taro
- 50 g miso
- 1 tbsp 1/2 sugar
- 5 niboshi (dried sardines)
- 3 cups water
- as needed yuzu
Method
- I'll use about five boiling dishes to take the juice out.
- The lily potatoes peel and cut to the size of their choice, cut to the size of their choice, cut to the size of one, stir in half, add 1 teaspoon of sugar and boil.
- When the rice is boiling, add the rest of the sauce and cook it a little. I'll stop and put on the bowl after a little soup remains. I'll add a cut-out skin of a piece of mustard to your taste.
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.