Mana Mehari まなめはり
| Prefecture | Nara (奈良県) |
|---|---|
| Region | Kinki |
| Japanese name | まなめはり |
| Home area | Lower North Mountain Village |
| Main ingredients | It's springtime. It's rice. |
History and Origins
"Sunfish" is the use of salted Northern Spring condensation. In the Yuzuzu region, where the vegetable is used, it is passed as a local dish, but the Japanese using the northern spring are restricted to the northern part of the northern part of the northern part of the country. As you grow up in a cold environment, leaves will grow thick, bright green and sweet. Since we can harvest them for two months and a short time, they're called illusion vegetables. It has long been made of vegetable garden in each home, salted, and eaten as a "snack-sniff." The same way is used with the vegetable plant, which is eaten in the bear or Hazugawa region. However, it is characterized by lack of the unique taste of the vegetable and its smallness.
When It Is Eaten
We've been friends for a long time as a lunch for mountain work.
How It Is Eaten
We can make the spring spring bath hard, cut the nuts in the stem, and boil them with soy sauce. Lighten up the spring leaves, spread out rice on the level of your hands, and wrap the rice with rice. I'll wrap the rice with leaves last. Give it easy, easy, and delicious.
Recipe
Ingredients
- 100 g 春まな漬
- 400 g rice
- 480 ml water
- 12 g bonito flakes
- 1 tsp ponzu
Method
- I'll quickly wash the spring bowl.
- I'm going to press the leaves hard.
- The core is cut into pieces and soaked in soy sauce or pontice.
- Spread the leaves on the palm of your hand and cook your hot rice.
- I'm going to fold it up and wrap it in the rice.
- I'll wrap the rice in the leaves and wrap it up.
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.