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Imonokukinoitameni いもの茎の炒め煮
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | いもの茎の炒め煮（いものくきのいために） |
| Reading | Imonokukinoitameni |
| Home area | All within the province. |
| Main ingredients | (Sniffs, lollipops) |
History and Origins
In Kochi Prefecture there is a food culture that eats the plums. The stem is the part of the leaf leaf that connects the stem to the stem. When it comes to cooking like "Found Stem," it is usually made from a thick stalk. It's the climate of Kochi Prefecture that's been involved in starting to eat stems. Kochi Prefecture is extremely hot and humid, so when summer comes, the fields will have a thick, thick, pumpkin-sized stem. It is said that the farmer's use of the stem for food has spread as the wisdom of life. In the meantime, it can be obtained easily in urban supermarkets and other things, even in private homes, but it is said to have been eaten daily, and this is also the trend since people from rural areas first moved into the city. The farmer's housewife wore a skin from her plywood and sold it on Sunday. Because of the side income from it, the stalk was an important resource to support the family. From the remnants, and even among the elderly, there is a common phrase after the spoils, "Come on, let's put on the stem."
When It Is Eaten
The chrysanthemums were eaten by (the peripheral crescendo, which makes it difficult for them to obtain any vegetables in summer). They say that during the war, he was eating a stem instead of a sheep. In the case of Kochi Prefecture, the eating habits of the stem are still inherited and are known to many families. Even the treated stem is sold for the general public so that it is easy to cook at home.
How It Is Eaten
The stem is characterized by a shaggy sense of food. While the leaves taste and taste are different from the vegetables, such as the peppered pumpkin, they can both be eaten by being used for boiling, boiling, boiling, and white pepper. The color is good, so the fifth is good with the tools. If it's too tight, eat the soft part of the stem branch at the end of the stem branch. I'll put on the bark of the stem and boil it down. I will cook the boiled stem in a pot. If you lightly cook it, boil it in soup and add the flavors such as sugar or soy sauce. You may apply a cut of red pepper to finish the finish. In Kochi Prefecture, we often put in fish-stuffed "snuffing" (sniffing) and have an oven.
Recipe — Serves 4
Ingredients
- 400 g（） sweet potato
- 1 tbsp oil
- 2/3 cups dashi stock
- 2 tbsp sugar
- 2 tbsp soy sauce
- 1 red chili pepper
Method
- The under-processed tassels are cut to about 4cm.
- Hot oil in the pot, 1 in the pot, lightly roasted, and boiled in the soup. Add a flavor.
- I'm going to put in some red pepper with a small cut for finishing.
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.