Mimi Yama みみ
| Prefecture | Yamanashi (山梨県) |
|---|---|
| Region | Chubu |
| Japanese name | みみ |
| Home area | Shizuru, Teraji City. |
| Main ingredients | And I'm going to show you some of the things that we've done. |
History and Origins
The "medicine" is mainly a local dish prepared with vegetable flavor and taste. (It's similar to the 'Pyss' but the 'President' because it resembles the characteristic of the triangle and likes the name of the farm equipment.) (There is also a saying that Mr. Hara's general ate with the victory in Shibuya) and that in the sense of "take a good share," he is said to be "take a good share," and it turned into a "take a fortune.") So it's said that it was a very good food, so it was served for New Year's and Happy Day. In 10 valley, they still eat together every year after giving the "Sumi" to God at the age of the year for their New Year's breakfast.
When It Is Eaten
The New Year's Eve is eaten when people gather together, such as mornings, festivals, and celebrations.
How It Is Eaten
I often add soft water to the flour while looking at it. I often add wet water to it, and then wet it with wet quinque for about half an hour. I cut it in half an inch, cut it in half, and then put water on two corners to make it into a conch. I've boiled the vegetables, but add "smell" to the soup and then add "smell" to the soup. It's not necessary under the "single."
Recipe — Serves 5
Ingredients
- 200 g daikon radish
- 100 g carrot
- 500 g taro
- 120 g burdock root
- 90 g shiitake mushrooms
- 100 g long green onion
- 100 g miso
- Mix: 300 g wheat flour
- Mix: 150 ml lukewarm water
- Broth: 20 g niboshi (dried sardines)
- Broth: 800 ml water
Method
- The radish is cut, the carrots are cut for the next half month, and the lily potato is cut for a little bit. I'll cut the bladder in a diagonal, cut the long sleeves in a fine cut, cut the length in a small cut.
- I'll put flour in the bowl and water in the soft water while looking at it. I'll often put my hands around it and put it on for half an hour. It'll be spread thin with a stick or a stick on the board and cut into a square of 5 centimeters. Water the two angles, and combine them together to form and shape the structures.
- It's boiling, it's boiling, it's making soup, and I'm boiling one vegetable.
- When the vegetables are soft, add a flavor, boil them, add a taste at the end, and then add a taste to the dish.
More About Mimi Yama
Miu is a native dish of the Kajiji district of Tokugawa, Japan, in Yamanashi Prefecture.
Description
The dough is ground into a pot of flour and boiled into a taste with a vegetable, and the vegetables in the sauce are used as goobows, sweet potatoes, pumpkins, carrots, and dikko. There are theories such as, "The mami" is derived from the word "mass" which resembles the shape of "the plow of a farmer's farm." The Yamanashi Prefecture is located as one of the best-boiled dishes of any dish, and in the valley it is eaten during New Year's and celebration. In recent years they've also closed up as a tourist attraction for the city.
Text adapted and translated from the Japanese Wikipedia article みみ by its contributors, licensed CC BY-SA 4.0.
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.