Kanzuke 寒漬け
| Prefecture | Kumamoto (熊本県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 寒漬け（かんづけ） |
| Reading | Kanzuke |
| Home area | I'm from the northern and the southern regions. |
| Main ingredients | Big root |
History and Origins
"Friending" is an old-fashioned masterpiece made in the northern and the Mediterranean regions by the cold winter winds, which double the main roots. We'll dry the main root of the plant and then we'll salt it and then we'll dry it for another couple of months. If you dry it to the point of a tinge, you can cut it into thin slices of oil, lentils, and vinegar into a mixture of flavored juice, and you can taste it after a couple of days. It's a taste that feels like a lumpy food and a unique flavor, and it suits you so well that you can have a glass of rice if you like. It fits into a tea application and alcohol filling. In the seasoning fluid, you can add peppers and other ingredients, such as peppers and rice, and peppers and peppers, and so on. When we dry the large roots, we dig holes in them with bamboo sticks and hang them through a string on the eaves. The scene was called the winter poem of the northern and the watery region. Now, although fewer people are working at home to dry up, the ones that have a large root can be sold, and can be served in the house as their favorite seasoning. In roadside station and supermarkets, they are known as the familiar flavor of their hometown.
When It Is Eaten
The sight of drying the large roots is seen until late November, about March. It's a good thing to eat when it's cold, as the name suggests, but it's stored so you can eat it all year round.
How It Is Eaten
When you put a white spot on a vessel, it adds a sweet aroma. It goes with white rice cooked and without lunch. I'm sure you'll have to ask for tea, even if it's the tip of Japanese wine or Japanese bread.
Recipe
Ingredients
- 1 kg daikon radish
- 1 cups vinegar
- a pinch sesame seeds
- Mix: 400 g sugar
- Mix: 3 cups soy sauce
- Mix: 1 cups mirin
- Mix: 20 g dashi kelp
Method
- It's a process of boiling and drying.
- I'll dry it until I've reached the letter of the letter for two weeks.
- After washing the root, the main root is filled with 5% salt. (SCREAMING)
- Take out the large root and fold it again and dry it for a month or two.
- The process of freezing is to cut a cold, dry root, dip salt in water, and drain it.
- The process of boiling 2-snap procedure is to put a seasoning A and a cloth in a pot and boil them on the fire.
- I'll take out the sheets and cut them.
- Add vinegar to the end, and add a process of freezing 1 and a cloth.
- I'll prepare the rice for the finishing process.
- It's a process of boiling six times in the season and then eating it after two or three days.
More About Kanzuke
It's a dish of Yamaguchi Prefecture Akron, Yamaguchi City, and Kumamoto PrefectureX2X2 and Yuuki. It's one of the daicon's cucumbers.
Overview
It's a raw dichondria that has been sun dried, then salted, and then dried.
In Ado-Chota town, salt water is used in salting.
When compared with Tse-shi, the salt is high and the teeth have a bad tooth.
Yamaguchi Prefecture has a dry, large - root market that has been processed for freezing, and homes are also used to make and soak flavored liquids with soy sauce and sugar. In Aoji town, not to mention as a friend of the meal, but instead of serving tea with curry rice, they are eaten in various ways by tea and sushi utensils.
Text adapted and translated from the Japanese Wikipedia article 寒漬け 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.