Itokoni いとこ煮

History and Origins

"My cousin's stew" is a dish where beans are cooked either as a lily potato or as a pumpkin. It's also a local dish that spread all over the county around the northern part of the lake. (I thank you for the merit of your gift) (I thank you so much for the merit of your gift) (I thank you so much for your help in legal and legal matters.) The name "beef" comes from many sources, and from the ingredients that take time to boil, the idea that your nephew and nephew are starting to say "sister" and so on, and so forth, because they are eaten when your brothers, sisters and cousins are gathered together, and so forth. Also, at winter solstices, the custom of eating an old pumpkin, in boiling water, is national, and as such, the "best soup" is also eaten well in winter. The reason why you eat pumpkins at the winter end of the year's shortest day is that you avoid colds and do not get sick. The pumpkins include a lot of beta-carroten, and a lot of nutritious vegetables that change into vitamin A in your body by taking in them. They say that beans are high-tinting, rich in food fiber, and that people in the past ate pumpkin beans to help them recover from their illness and to prevent them.

When It Is Eaten

It's an essential dish for a reward class or a Buddhist thing. I've been told that eating beans and pumpkins in the winter solstice doesn't make you sick, and they're also eaten well at winter solstices.

How It Is Eaten

The beans are boiled once in a boil and then boiled until they are soft. I'll boil the potatoes with a cut to a small size. I'll boil them in sugar, sugar, peas cooked with steam.

Recipe — Serves 4

Ingredients

• 120 g azuki beans
• 300 g taro
• 10 g sugar
• a pinch soy sauce
• a pinch salt

Method

1. The beans are boiled once in a boil and then boiled until they are soft.
2. I'll peel the potatoes, cut them in half, and boil them down.
3. Add sugar and soy sauce to the tender beans and boil them quickly.
4. I'll add ari potatoes to the seasoned beans and cook them.

More About Itokoni

My cousin's soup is a native dish that is common throughout Japan and is cooked beans and so on. There are differences in ingredients, cooking and so on, depending on the area. In other words, there are cousins, kanji, cousin, cousin, brother, brother, sister, daughter-in-law, soo-in-law. There are similar dishes, such as cousins, cousins, and bowl soup. There are a lot of days for the reward courses during which we eat, but often they are eaten at wintertime or made for the everyday needs of the day.

Origins

Regarding the origin of the dish, there is a theory that when the parent opens his lecture in his own grass, he has adopted a dish of green rice and beans instead of tea. The "Ichinji Group," which is supposed to be in the late days of room town, was already published as "sub" and then became popular during the Edo.

Origin of Name

There are more than one theory about the origin of the name "behavior soup."

Since the ingredients are so hot that they can't be steamed, the word "cook" is used to refer to the nephew, or cousin, as one of the sources of the word. The theory that all the ingredients were vegetables, the idea that all the ingredients were eaten by cousins, the use of beans and the flavor from the same beans, the idea that they were cooked with similar ingredients, not as similar to those of brothers, the idea that the dressing of this dish was a banquet held by the Edo, and the idea that the soup is "salvation" that is the theme of the meal, and the idea that the soup is "salvation" and the idea that the food is eaten by relatives.

It's the soup made first on December 8th, and it's made with dacon gou soyimo cui, conyak, carrots, soy sauce, soy sauce.

In some areas there is a specific story that leaves out: Little beans and tofu, radish and carrots, potatoes and potatoes are both cousins.

It's all over the place.

Akita Prefecture

The Kagohorn region has a dish made of dacon and beans, which is called cousin's soup.

Yamagata Prefecture

After boiling the rice in the top of the tree overnight until it was only soft, the rice was boiled in the rice that was soaked in water overnight, and the rice was boiled together for about half an hour with the water of the poppy, and then mixed with sugar and a little salt for a while, and then re-finished it with a weak fire. There are ways to cook with a rice cooker instead of boiling with a pot. It's thought to be a farmer's hospitality food from autumn to winter and has a unique sense of food.

And it's called "The Winter Great" except for those who boil pumpkins and beans.

I'm sorry.

Tochigi Prefecture

There are customs in the area of Seo-yeon at the end of the winter, but there are also families that make rice and rice soups for their cousins. In addition to this, there is also the "best soup" of the broth that comes from Toyama Prefecture, which is also served with a large root and a large potato, which is a sultry, which is boiled with a silica and boiled rice.

Ibaraki Prefecture

Ibaraki Prefecture is Japan's best domestic product and is dependent on native and domestic pumpkin food. The pumpkin stew is one of the main recipes, and the pumpkin-snake soup that cooks the pumpkin and beans together is the standard dish during wintertime.

Tokyo

Izu Oshima will be served at the temple on the 10th night of November with sweet potatoes and potatoes and tasties and tasties of beans and tofu.

Kanagawa Prefecture

In the summer, they say, you can eat stew with a taste-smelled sauce, such as beans, beans, peas, dried radishes, and so on.

Northland

I'm going to eat something warm, such as daikon, carrots, chicken, goo, and so on. I'm going to add beans, and I'm going to eat something warm.

It is bound to be served as a dinner for the 7th day before November 27th, the anniversary of the birth of the father of the founder of the Shinji religion and the father of the northern border. It's one of the best dishes.

Niigata Prefecture

Niigata Prefecture uses a lot of remcons, and is mainly in the soup of beans and lemcons. It was thought successful by having holes and "seeing ahead" in the peas.

The recipe is simply to mix the red and the green beans in salt. Not adding sugar is thought to have been a valuable thing in the past, but it has become more popular these days.

During the winter solstice, something using pumpkins was made.

Toyama Prefecture

Since the beginning of the Tokyo temple in 1390, in the Toyama Prefecture, your cousin is made as a "Safe day" when many Kajinists and founders are born. It is thought that beans are a favorite of the parents, and they are also used as tools. Tastes are seasoned with condiments or sesame oil.

Ishikawa Prefecture

I have the custom of making a cousin's stew all over Ishikawa Prefecture as a reward-sai.

Fukui Prefecture

There's a custom of eating beans as well as tata ya yaga tata soo soup at funerals and legal services.

Gifu Prefecture

In the shrine of the Gifu Prefecture Sea XZXXTsu CityXX, they wear their traditional stew as a fast on the second morning of the reward.

Aichi Prefecture

There's a cousin's soup with sweets and beans in Inoi City. Tokugawa City cooks rice from beans, lily, potatoes, and rice on the moon. The old Tatamura and Miga village of Towawa City have the custom of playing their cousin's soup made from beans and ground beef at funerals.

Mie Prefecture

It's customary for the Ha Ni to gather together in the community's "Akihara" diet on the 21st of January when she makes her cousin from dried tadpole leaves, peas, sugar, and stew.

Kyoto Prefecture

There are ways to eat in Kyoto Prefecture. Imoto-town cousin soups are salted with dicho - sesto - sesame potato and flour - made dumplings, and sometimes sugar is added instead of sweet potatoes.

Nara Prefecture

It's made of beans and pumpkins and is seasoned with soy sauce. In Toshimura, I grind the soup, sweeten it, and turn it into "Sunmy."

We were told that eating in the winter solstice would benefit us from colds and moderates, so we gave them to the Shinto altar and the Buddhist altar before eating them.

Kochi Prefecture

In Kochi Prefecture, there is a custom of making and acting on a large amount of beans added to the soup in the soup called "boo soup" and a dish of tofu with soy sauce and sugar. It's called "Sun-Sook."

Hiroshima Prefecture

I call the night before January 16th, the anniversary of the funeral of my father, the eve of the festival, the eve of January, the eve of the day.

Yamaguchi Prefecture

It's made in various places in Yamaguchi Prefecture, but not in Iwaji.

The broth's soup was quite different from the dish on top, and it served with boiled beans and a little sugar and soy sauce from the broth and soy sauce. Cool what has been cooked, and add to it the coral and the citrus that has been brought out of juice.

It's mainly cooked as food for the Memorial celebration. When used for celebrations, they are red-white and green-and-white when used for funerals and legal affairs. At first glance, it seems like "The Snack of the Knee-Cook" but it is less sweet, and it's not dessert, but it's a part of the dinner table.

Fukuoka Prefecture

In the wintertime, you have the custom of boiling beans and pumpkins and of eating beef that is seasoned with sugar and soy sauce. By eating cousin soup, I'll tell you that I have to get medium-sized.

Oita Prefecture

At the Kajijijijijiji in Ida Terrace, you can make rice roots for rice and soups for beans, which are supposed to have been the favorite of your parents. It's said that in some areas it can be grown with rice.

On the waterfront after the harvest, you'll be fed a "bis" that has been cooked with lentils and beans, with raw potatoes cut from the skin, and with boiling and red sugar.

Text adapted and translated from the Japanese Wikipedia article いとこ煮 by its contributors, licensed CC BY-SA 4.0.

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.