Kara Namasu からなます

History and Origins

"From time to time" is a product of the vinegar from the eagle or the palm. Even though it's an event or a daily meal for people like the festival, the " from" is eaten. At the time of the celebration, they were shaped like rabbits, and they were served on large plates, and on a celebration, when they were on a regular plate. In the city of San Francisco, Chiba Prefecture, every year on January 15th, everyone gets together in a house and has a festival. Even at the festival, "From" is still eaten as a regular dish. It is said to have been transmitted to Japan in the sixth century because of the infections caused by the smallpox virus. In Japan during the Edo, they also settled in Japan and repeated fashions. When the flu began, the symptoms became so strange that they began to say, "There's a demon in the pox," and the practice spread to the practice of pacifism as a god of smallpox. It's also said that the custom of making a festival to spread the plague of pestilence has developed. When you behave when you're at the event, you're shaped into a mold one by one on a large plate.

When It Is Eaten

Even though it's an event or a daily meal for people like the festival, the " from" is eaten. There are many families that don't use it.

How It Is Eaten

Mix the taste buds, vinegar, sugar and peanut powder together. I'll pour hot water to boil the oiled oil in a little bit, so I'll cook it lightly with soy sauce and sugar. Wash the salt-salted eagle with vinegar and cut it fine. Carrots are cut into slices, palm into thin strips, and salt is shaken. I'll cut the bow in pieces. If you drain carrots and cigars, you can add all your tools to the flavor you put together first. At this time, it would be good to mix with what you already have in the oven, or you've been heating it before. The skin of a cut into a piece of rice is finally placed in the mold.

Recipe — Serves 4

Ingredients

• 1 aburaage (fried tofu pouch)
• a pinch soy sauce
• 1 tsp sugar
• sardine (マグロ), to taste
• 1/2 cucumber
• 25 g carrot
• 1/2 long green onion
• 250 g okara (soy pulp)
• 25 g ピーナッツパウダー
• yuzu peel, to taste
• Mix: 40 g miso
• Mix: 50 ml vinegar
• Mix: 100 g sugar

Method

1. Mix peanut powder with flavor A.
2. The oiling is quickly boiled, cut into small pieces, and sweetened with soy sauce and sugar.
3. The eagle is salted at least, wash it with vinegar and cut it fine.
4. The cucumbers are thin, the carrots are cut, the carrots are cut, and the salt is shaken to make them boil. I'll cut the bow in pieces.
5. Add a little water, mix two or three or three with one. When using commercials, you might as well mix them together as roasted or heated in microwaves.
6. Add the skin of the cut spores and mix them together and put them in the mold.

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.