Inobutanabe いのぶた鍋

History and Origins

In particular, the three rich regions above the piped river have long been hunted, eating mustard well. After the war, the "bullet" was encouraged to grow the male and female pigs together. The "stuff pot" is a dish made of cooked rice, made of soup, and cooked with local vegetables and mushrooms. The fat meat has no animal smell, it's clean, and it feels sweet and mossy. Compared with pork, it is characterized by a soft, flavory red. More protein proteins are about 20 percent lower fat than pork. It's also said to be Stamina food because its nutritional value is high and its body warms. It is considered very difficult to manage such things as raising pigs for longer periods than pigs and not causing disease or stress. In addition to catching wild male rats, there are also the hardships of getting used to people because of their nervous nature. You also need experience, including combinations and timings to allow them to mate.

When It Is Eaten

The meat is grown, as well as improved refrigeration and freezing facilities, and is eaten for the past year.

How It Is Eaten

Let the soup boil in the pot, put the scoundrel in the meat, and when it is cooked, put the cut vegetables in the dish and eat it while boiling.

Recipe — Serves 4

Ingredients

• 300 g いのぶた肉
• 500 g Chinese cabbage
• 100 g enoki mushrooms
• 4 fresh shiitake mushrooms
• 100 g shimeji mushrooms
• 50 g shungiku (chrysanthemum greens)
• Mix: 21/2 cups dashi stock
• Mix: 80 g miso
• Mix: 1 tbsp sugar
• Mix: a pinch sesame oil
• Mix: a pinch shichimi seven-spice chili

Method

1. Add seasoning A to the pot and add a piece of fried meat to the boiling place.
2. When the meat is cooked, put a cut of vegetables in the size that you can easily eat and eat while boiling.

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.