Home / Fukuoka / Kabochanodangojiru
Kabochanodangojiru かぼちゃのだんご汁
| Prefecture | Fukuoka (福岡県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | かぼちゃのだんご汁（かぼちゃのだんごじる） |
| Reading | Kabochanodangojiru |
| Home area | PAPUA |
| Main ingredients | I'm going to start with wheat. I'm going to do wheat. |
History and Origins
In the Hikoku district in the northeast of the province, there is a large Japanese pumpkin, three-breast pumpkin, and a "poxy coo" from which one is nearly four kilograms. The three - haired pumpkin is what has been called the oldest Japanese pumpkin that came from Portugal about 450 years ago, and it has been dedicated to Emperor Hirohito in Japan in the past year of his reign. In July of the year, it was named a natural monument in pre-city. They say that it is a life-threatening experience for people who know that it is a life-threatening experience. However, in the 40s, the Western pumpkins were so popular that the production of three-headed pumpkins was decreasing.
When It Is Eaten
In the early days, pumpkins sweat in the summer and eat the "poxy pepper." In the three hair gates, keeping the pumpkins until cold winter makes them taste better and brings them from children to old age.
How It Is Eaten
Put water and salt in and boil it and cook it with boiling salt when it comes to taste. It's flour. It's dust. It's coral. It's a sweet taste of pumpkins with a sweet flavor of juice. It's simple. In Kitakyushu City, the triglycere tux is especially appreciated.
Recipe — Serves 4
Ingredients
- Mix: 250 g wheat flour
- Mix: 1 g salt
- Mix: 125 ml water
- 600 g kabocha squash
- 3（20 g） shiitake mushrooms
- 800 ml water
- 30 g dried sardines (頭)
- 10 g sugar
- 40–60 g miso
- 10 g green onion
Method
- Put salt and water in the flour and then we'll wait 30 minutes. I'll make it as hard as ear bumps, and a little bit more.
- I'll cut the pumpkin into a small bite except for seeds and watas. You'll have two different ways to do it.
- After the soup is served with water and rice, I take out the soup and cook it with 2.
- It's flour. I'll rip the coral in my hand and add the flavor of the sugar taste. I'll scatter the blue when I'm finished.
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.