Kigosho きごしょう
| Prefecture | Kyoto (京都府) |
|---|---|
| Region | Kinki |
| Japanese name | きごしょう |
| Home area | Kyoto City |
| Main ingredients | Here we go. |
History and Origins
The "sneaky" is a traditional Japanese vegetable grown near Kyoto City. The details are not clear, but the site magazine, edited in the year 1684, says that it was grown in the country of Mountain Castle, now called Kyoto Prefecture. Kyoto Prefecture has determined that vegetables grown in the government from old age are "Kinya traditional vegetables" and are working on Bursham. There are definitions for branding, pre-meditated additions to Kyoto Prefectures, periphery of the Kyoto Prefecture, peripheral cider, or cida, and also authenticationd and esoterics and cultivated throughout the country. Generally speaking, pepper peppers have a hard image, but since it doesn't have a bitter taste, and it has its own sweet taste, there is also an alias. When ripe, the fruit turns red like a red pepper, but it doesn't add to the flavor. Therefore, a combination of blue and red berries can be used to color the cooking. It's narrow compared to the "the temple of the Universal Temple," which is grown in Kyoto. It's between 10 and 15cm. In the market, we're known as Blue. Young leaves are called "let's eat" and are used for cooking, such as soup, along with small fruits. There is often a use of squabbles, but there are times when other peppers are used. Leaves are characteristic of soft, sweet pepper flavors and peculiar suffering.
When It Is Eaten
The time of the night is from early May to late October. Now it's grown in various parts of the country, and also a carpenter who expands the harvest by the plastic house. Because it can be eaten even by children without pain, it is known to the wide-scale generation of Kyoto's grisly greek.
How It Is Eaten
After boiling the pepper leaves in boiling water and having them cool, cut the water well and boil them into steamed oil and wine and boil them. The dinner dinner is, of course, the key to drinking. It's delicious to add mushrooms and so on.
Recipe — Serves 20
Ingredients
- 500 g chili pepper
- 2 tbsp sesame oil
- Mix: 3 tbsp sake
- Mix: 2 tbsp soy sauce
- Mix: 2 tbsp mirin
- Mix: 1 tbsp sugar
Method
- Remove the leaves from the pepper branches.
- Heat the steam oil and roast the pepper leaves.
- If you get soft, add A. I'll cook it until it's ready.
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.