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Moguraurinohiyajiru 茂倉瓜の冷や汁
| Prefecture | Yamanashi (山梨県) |
|---|---|
| Region | Chubu |
| Japanese name | 茂倉瓜の冷や汁（もぐらうりのひやじる） |
| Reading | Moguraurinohiyajiru |
| Home area | Hayato Town |
| Main ingredients | It's just you and me. |
History and Origins
The "Kinashiji's Cold and Hot" is the region in Hakoku, at the base of an altitude of 800 meters (about 800 meters) in the south Alps, and the local food that is ideal for the cool, cold, steamy mountains that have grown since 130 years ago as a species of their own. Takeshi Toshio looks like a dog when he's young, but when he grows up he looks like a thicket and grows like a winter chicken. The skin is dark green, yellow, and brownish, but when it is peeled, it is dark green and shiny. The taste is not as blue as the bark, and it's not as beautiful. The food feels good and goes well with the cold and the juice. So easy to intermiddle, they do not plant their fields with brooms and so forth in the bush and grow them on the subdivisions below.
When It Is Eaten
The hot summer season, which is also in the season of Toshishio, can be eaten in the heat of summer, from early July to early August.
How It Is Eaten
The boiling dishes that were cooled in the refrigerator, the juice, the peeled rice, the bushels, each cut into thousands of slices, add a taste. Cut it into a thousand pieces and then eat it for dinner. They like to eat on the push-and-go-go-a-go-round or on the "gay" or the "gay-doo-doo."
Recipe — Serves 2
Ingredients
- 1 茂倉瓜
- 300 ml dashi stock (niboshi (dried sardines))
- 2 tbsp miso
- 2 myoga ginger
- 2 shiso
- 1/2 thin green onion
- １ perilla seeds
Method
- It's boiling, and I'll take the juice and keep it cool in the refrigerator.
- She peels the skin of the rice paddy.
- I'll take the seeds from you.
- I'm going to cut the rice into pieces. Cut the fines, cut the bite, and dry the eggs and drain them down.
- Soak sauce is added to the soup and stir well.
- A cut cut into pieces of bushels and walnuts, finely chopped, finely chopped, boiled rice, 5 pieces of sauce, mixed together with the juice, floated the ice, and made it cool. If you have rice, I'd like to sit on it.
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.