Kasuyose かすよせ

History and Origins

"Sniff" is a soup of peas and vegetables that has become common in the home when people come together for celebration and celebration mainly in Mountain Town. It's a unique dish that looks something like a white-collar dish, which looks like a white-collar dish, which is not only rice, but also drinks and snacks. Cut into pieces all the extra potatoes, cucumbers, carrots, and dried vegetables, and add chicken meat to the meat and cook them until they are ready to be added to the rice, rice, and soybeans. Soybeans are used overnight in the water to break down the softness of food, as much as leaving food in blenders or bowls. There are also theories that the origin of the name comes from the word "screw" in this region, and that the word "let it go" comes from the word "do" in this region, and that it has become "patched" and "do it" from the word "do it." It's also called "good" in the sense "use and put the ingredients there." Not only rice is potable but there are also houses where rice is made to be sticky and where it is put in. There are other areas that are sure to include pumpkins, and there are areas that are absolutely not allowed to enter, and so on, and so forth, are reserved for each family and district. The seasoning is soy sauce, soy sauce, sugar sugar, and warm sugar. It seems like it's common to make a thin finish to make the material taste fresh.

When It Is Eaten

It's made mainly from autumn to winter as home cooking. In the past, we used to have dinners at celebrations and at festivals. It's eaten without limit, and it's a sweet taste and a perfect nutrition, so I'd like to rest a little bit, but it's also good to eat something. Since there used to be annual rice and family members, when eating precious rice, we mixed the vegetables together and cooked them with the only protein source, the peas. It's a dish full of farm wisdom and skill.

How It Is Eaten

It's better to be cold and tastey than cooked. At local cafés, they provide "sniff" with "sniff."

Recipe — Serves 4

Ingredients

• 100 g soybeans
• 30 g chicken
• 1–2 taro
• 1/4 onion
• 1/4 carrot
• 30 g kabocha squash
• 1/2 dried shiitake mushrooms
• 100 g rice
• だし汁 少量
• 1 tsp sugar
• 1 tbsp mirin
• 1 tbsp light soy sauce
• a pinch dark soy sauce
• a pinch vegetable oil

Method

1. The beans that have been soaked in water all day and all night, in a blender, add water, and then draw finely with the purpose of making ure.
2. Cut chicken and vegetable and dried grain into two-inch angles.
3. Hot salad oil in the pot, put two in it, and roast it. We wash rice there for about an hour, add one pea, add enough water to cook rice, and mix it with some soup. It is easily burned when cooking, so it is cooked with a lid removed and mixed.
4. When the material is cooked, taste it with sugar, garlic, and sesame oil, and mix it with sesame oil just before the finished product is 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.