Nasusoumen なすそうめん

History and Origins

Ishikawa Prefecture, once known as the source of the mushroom. In Iseshima City, a large island, there has been a long history since the time of the apartment town, more than the "Iwashima" of the plastered vessel. When the Edo was reached, its reputation grew and was exported to various parts of the world. Apart from the popular custom of using it for sale as a masterpiece, the famous brand was used in the service of the general. However, by the time I entered the Showa festival, my industry had declined and my best-known name was replaced with the Iwashima painting. The remnants of the land where they grew up can be seen in the native dish "Creeding" that is eaten at Kanazawa City. "Cooking" is a dish that has been cooked with steam. The rice is so tender and boiled that it is eaten with a sense of being closer to the stew than to a dish of noodles.

When It Is Eaten

It's made in hot weather, summer heat, and it can be eaten lightly when you have no appetite. It's still made daily. In the past, it was often made as a piece of rice dish, but now it's on the table regardless of the season because the ingredients are in the senior. As a native dish of Kanazawa City, the wisdom of the first person who ate the leftovers for the taste and taste. Recently, more and more people have been served at the restaurant.

How It Is Eaten

First, cook the cut in the soup. When it's done to some degree, add a bowl of boiled garlic and boil it to a boil. It usually tastes like sesame oil, but some families use it as a flavor. There are no prescribed recipes, there are many different ways to make a dish, such as boiling dried noodles. You can eat it even if it's cold and hot. The steaming process greatly alters the sense of food. It takes some getting used to cooking well. (It's a term that has the color of the soy sauce, and it's "contaminated") It's so delicious and delicious that it's called "the nickname" because it's called "the dish." If you use purple on brandy vegetables grown in Kanazawa City, it is more delicious to add a unique sweet.

Recipe — Serves 4

Ingredients

• 4 eggplant
• 2 bunches somen noodles
• 1/2 cups dashi stock
• 2 tbsp 1/2–1/3 light soy sauce
• 2/3–1 tbsp mirin
• 1 tbsp sake
• Mix: 1 cups dashi stock

Method

1. I'll do my best, cut my eyes and dip them in thin salt water and take a bite of it.
2. I'll boil the rice and wash it and drain it.
3. I'll heat the soup or taste it with a thick eye and boil it. If you do it soft, add a sauce to the sauce, add a flavor, add a bowl, and if you boil it, you can stop the fire and get used to it.

More About Nasusoumen

I'm going to do this with Ishikawa Prefecture and XKagawa Prefecture native food. It's a dish made of eggplants and noodles.

Ishikawa Prefecture

During the Edo, the common people were used as masterpieces, and the prestigious brand was used to present themselves to the general. After the Showa, the Ishikawa Prefecture soybean industry will be in decline.

Such a dish as that of a so-called Noodle Land is eaten in Kanazawa City. Since it is a dish of eggplant and noodles, and the noodles are cooked gently and gently, it makes you feel closer to boiling dishes than to noodles.

It's thought to be a dish designed to eat the leftover noodles. There are no fixed recipes, and it is common to taste them with soy sauce, but sometimes they are taste-smelled. Even noodles can boil dried noodles instead of using leftovers, as mentioned earlier. Sometimes we eat hot and hot, or sometimes we eat cold and cold. So from the fact that the boiled noodles are called "contaminated" by the soy sauce and egg color (meaning "contaminated") they are also called.

Even today, when the heat is hot in the summer and we don't have a appetite, we are regularly eaten as rice plants that can be eaten lightly, for example. It was once made as part of a rice plate dish that is at the time of the eggplant harvest, but it was made available to the eggplants in the year before, so they were eaten every year, and also served at the restaurant.

Kagawa Prefecture

It's a summer dish made from noodles and eggplants. It's home cooking and it'll be eaten either by eating it or by eating it. It's used to prevent summer Batte, and it's often provided at summer tables around farmers.

Add the eggplants in the pot, and add the oil, steam, pepper, and salt, sugar and soy sauce, and then add a hard-boiled noodles. The juice is eaten, whether it's warm or cold.

Text adapted and translated from the Japanese Wikipedia article なすそうめん 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.