Home / Aomori / Nasunoakashisomaki
Nasunoakashisomaki なすの赤しそ巻き
| Prefecture | Aomori (青森県) |
|---|---|
| Region | Tohoku |
| Japanese name | なすの赤しそ巻き（なすのあかしそまき） |
| Reading | Nasunoakashisomaki |
| Home area | Tsugaru |
| Main ingredients | And the leaves. |
History and Origins
The summer diet of the Tsugaru district. A large quantity of leaves can be harvested in summer, and they have been passed on from house to house for ages. A very simple dish that is cut into sticks, flavored, and wrapped in leaves. It is often made red, but sometimes it is made blue. It's not a regular table, and it's not made in particular as a food for the activities.
When It Is Eaten
In summertime, when the leaves start to appear in season, each household can be made into a routine. Not only do you eat a lot of raw food, but you also save the rest of it overnight in the refrigerator. If you eat it cold the next day, the leaves and taste will taste better. It's a valuable source of appetite in summertime when there's no appetite.
How It Is Eaten
Since it's easy to cook and doesn't use expensive ingredients, it's highly prized for home cooking. It tastes rich, and it suits the taste of rice and wine. It's characteristic that tastes vary, especially at home. Home food, which cuts easily and easily, but it's beautiful, plywooded, with its big leaves, and it's polite, so you can cook it and enjoy your hospitality. If you alternate red and blue, then you can see more.
Recipe
Ingredients
- 2 eggplant
- 16 shiso leaves
- 4 tbsp miso
- 1 tbsp sugar
- 1 tbsp sake
- a pinch oil
Method
- I'll divide the task into eight sections.
- I'll mix the seasonings.
- Put two on the task and wrap one leaf around it.
- Oil the pan and burn both sides.
- If fire is hard to pass through, we add a little water to cover and then we boil 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.