Home / Kagoshima / Karaimogohan
Karaimogohan からいもごはん
| Prefecture | Kagoshima (鹿児島県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | からいもごはん |
| Home area | All within the province. |
| Main ingredients | It's rice. |
History and Origins
Rice is a local dish made from a variety of Kagoshima Prefectures known throughout the country. Kagoshima Prefecture is a mild climate, but most of it is very well watered on the Shissa Plateau, except on the other hand, and since the frequent typhoons, it has been easy to damage crops that we grew. So even when the soil was thin, it was easy to grow and difficult to suffer typhoon damage and to grow in the ground. Until now, the modest production of the goods rejoices in Japan's best. There are stories about the story of Hakichi Kokichi Koshima, who sent his servants to Togoshima in 1698 to bring back the plywoods. Then, in 1705, Akita right guard, who was a sailor on the mountain, grew the hooks in his fields and distributed them to his neighbors, and spread throughout Kagoshima, where he earned his reputation. Since the harvest was high and was ideal for food for the poor, there was a time when it was called Takashi Takashi. Black pigs are known to be grown in their diet with a mixture of tassels, and so is the Japanese Japanese rice plant, representing Kagoshima Prefecture, which is an important food item supporting a food culture of Kagoshima Prefecture. So in Kagoshima Prefecture there is a large number of native dishes with a plywood. One of them is "nature rice." Since it's easy to build, it's easy to build, and now it's a good place to sit. A sweet and smooth food is compatible with rice, and old and old are familiar with men and women.
When It Is Eaten
It is often made this time because there are so many snacks between September and November during the harvest season.
How It Is Eaten
We cook rice together and eat rice cut into slices. If you add a little salt when cooking, it will make the sweets more sweet when you eat them. If you add a little rice, it will be cooked in a gentle breeze and will enjoy a different sense of food again. You can wave the black screen for the finishing touches.
Recipe — Serves 4
Ingredients
- 2 cups 100 g 2 2/5 cups 2/3 tsp rice
Method
- The rice was washed 30 minutes ago and cut off the moisture.
- In places, skin them, cut them in strips, dip them in water, and remove the ice.
- Add two, salt, and water to cook.
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.