Mōsōjiru 孟宗汁

History and Origins

It's a local dish made of the dansai. The season begins with Kyushu, rises north as the season, and reaches its peak in mid - May in the northernmost state of Kanoka City. The hot springs and hot springs of Tsukaoka City are surrounded by a group of gyrus and are famous for their location. It is said that the clay - rich red soil, which contains the rich and water, grows fine rice. In the hot springs of Yuda, we hold "Saiko Ko" in late April and early June. I'm told many people from outside the province will come to enjoy the Japanese meal, such as citrus, and citka, which includes citkaji. In addition, the May-day "Sui" and the "Kyooka-kun" are known for their hospitality.

When It Is Eaten

The Japanese Japanese Japanese are the first to say summer to the city of Kooka, and Naoki Fujisawa Gomani, a winner from Kaoka City, also speaks of "the season when you remember the flavor of May." The peak of the harvest is in mid-May, and the best-stained crescendo in particular is the best. In Kanoka City, as soon as the yakuza starts to line up in the shop, everyone knows about home food.

How It Is Eaten

Since the mustard crop grows rapidly from the moment it is harvested, the fresher it is the better. So, especially what you picked up in the morning is highly prized, and it's so important that those who want to buy a carp from the morning to the morning during the season build a procession. I'd like to use a bottle of wine, make a thick layer for my clothing, and pork and so on. In the sub-division area, "heap" is called "heaping" or "heating" in normal ways. It is characterized by using sumo soup in Sakushi. In China, it is rooted in family food.

Recipe

Ingredients

• 1.5 kg 孟宗筍
• 1 atsuage (thick fried tofu)
• 6 shiitake mushrooms
• 140 g sake lees
• 150 g miso
• 1 tsp（ to taste ） brown sugar
• 2000 ml water

Method

1. The citrus peels the skin and washs the water. The bottom section is cut into 1 cm thick, and the soft part on top is cut into 3 cm thick.
2. We will cut the packing out of oil, cut the two-inch angle and cut the load to the right size.
3. The wine and taste buds are left with a small amount of water.
4. Put it in water with a pinch of citrus, and shake black sugar and boil.
5. After boiling enough, add the oil and oil and heat and heat and cook the rice.
6. If you put in a bowl of wine you'll be able to boil it with a weak flame.

More About Mōsōjiru

It's Yamagata Prefecture's native dish. It's a citrus sauce prepared with citrus and wine.

Overview

The northernmostmost point of the haiku plant in Japan is said to be the city of Kooka, in the southern part of Yamagata Prefecture. The hot springs of Yuda are known as the source of the lye, and the seeds grown in the Yuda River are known throughout Japan as "The Yutagawa"

However, drinking wine is also a rare and peculiar way to eat Kasoka, Japan.

I'm going to have a meal with you.

In the hot springs of Yuda, we hold "Sai-sai" in the late April to early June, and many tourists come to see us looking for citrus dishes, such as citrus, or citka-sai, or shi-sai-sai. Even the May Day "Illow rice" or "The Night of Kanoka" will be served as part of the meal.

In the city of Kasoka, Koji is a first summer dish, and Naoki Fujisawa, a prize writer from Kasoka City, speaks of it as "the season when I remember it every year in May."

The peak of the harvest is in mid-May, and when citrus is marketed in each family, citrus soup is made, and the smell of citrus is growing all over the city.

Also on sale are the soups of retretto food, which can be eaten in the year 2000.

Materials

The fresher the persimmon is supposed to taste better because it has a sudden increase in the amount of the crop after the harvest. Especially is the breakfast bowl so valuable that those who buy it in the harvest season build a procession from morning to morning.

For materials, we use such things as chicken and chicken, pork and so on. The use of hijacking is characteristic of the jigi. In the interior, "heap" is called "hearing" and the usual" is called "heaping." Some people say it's better not to put pork in the meat than to taste the mushrooms. It's also not pork but pork, but chicken and aceas. This area varies according to household cooking and household cooking.

Text adapted and translated from the Japanese Wikipedia article 孟宗汁 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.