Kakimochi かき餅
| Prefecture | Chiba (千葉県) |
|---|---|
| Region | Kanto |
| Japanese name | かき餅（かきもち） |
| Reading | Kakimochi |
| Home area | The City of Incense |
| Main ingredients | Yes, rice |
History and Origins
"Swinging" is mainly made from the Japanese tea that is fried in oil or baked in charcoal, and is derived from the Japanese chewing "snap" with the New Year's Eve. The method of eating is to put dried rice in cold oil and to float it, to cook it in charcoal, and to eat it best when you have a period of menstruation. Also, by adding a bowl to a low temperature oil, it swells so well that it has no core left. The Scarecrow is said to last about a year by putting it in a bag of nets and keeping it in a nice place. The rice in the shallows of the Tokugawa River becomes sticky and delicious. Chiba Prefecture is the source of mild climate and the fastest rice growing naturally in East Japan with water and lush vegetation. The most common species of rice produced at Chiba Prefecture is the "koscikli." Then Chiba Prefecture unique product improvement is made in 18 years. The grains are large and the seeds are flat. It is characterized by a slightly soft, firm stick and a hard spot when cold. Similarly, Chiba Prefecture-synchronized by itself is created from 10 years of age in early species. As a characteristic, the grains are large, they have modest persistence and a loose taste. Also, the "Small" of its own species, developed for the first time in 14 years, will begin production in the year 2 of the Confederation. The big grain and the good stick and ammunition are said to be.
When It Is Eaten
Especially during the year, they are eaten mainly as pets.
How It Is Eaten
We're going to put in a glue mixture of steamed rice and peeled-off ingredients such as potatoes, salts, salts, and so on. If you go out with me, I'll put you in the pumpkin shape. I'll cut it with a knife and cut it into three-millimeter thickness. It'll be hard after two days. One by one, we'll have two days to dry up or put in a bag of nets and hang it in a nice spot with the wind. It will dry in half a month, so it will be saved and used for good use.
Recipe
Ingredients
- 3 glutinous rice
- Mix: 8（） 里芋 茶のみ茶わん
- Mix: 2 tbsp salt
- Mix: 2 tbsp sesame seeds (黒)
- Mix: 3–4 nori seaweed
- Mix: 1 tbsp baking soda
Method
- The steamed rice is mixed with the ingredients in the glue. You'll have more time than usual. (If there's less salt, it's easier to boil.)
- If you go out with me, I'll put you in the pumpkin shape. It's about the size of two in a fist.
- After two days, I'll have a rough knife cut to the thickness of two millimeters. One by one, we'll have two days to dry up or put in a bag of nets and hang it in a nice spot with the wind.
- It will dry in half a month, so it will be saved and used for good use.
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.