Nerikomi ねりこみ
| Prefecture | Aomori (青森県) |
|---|---|
| Region | Tohoku |
| Japanese name | ねりこみ |
| Home area | Tsugaru |
| Main ingredients | I'm going to have to do it again. I'm going to do it again. |
History and Origins
In the past, roots are made of the vegetables that were collected by the temples of the ancient ancient Zen forest. It's a beautiful dish with colorful vegetables shining in it, and it's a delicious dish for the eyes. This name was given by adding a mixture of vegetable stews to the cooking process and then making them into congealed. It is characterized by a large amount of sugar and a sweetly prepared food, which was used in New Year's bowls and as a welcome meal for the Memorial celebration. I think he had a side as a clown and gave it meaning like what we call a "sweets" today.
When It Is Eaten
In the prefecture area, there is always a tradition of eating "sniff." It is a dish similar to "smooth" and "best" and is characterized by adding garlic to seasonal vegetables and adding juice to it with a piece of flour. It's a cold country, so they say they'll try to make it cold. Mainly in season, the vegetables of season are grown in the first summer, in the fall, in the foster potatoes, and in winter they produce the "rotten" center. When it comes to important hospitality, it can be made in luxury with a bowl of silk or Ikra.
How It Is Eaten
The ingredients are cut into pieces, boiled in juice, tasted with sugar and salt, and mixed with water-salted dough. Sometimes a small amount of sesame oil is added to the flavor. Since it's so sweet, it's often added to your meal as a rest.
Recipe — Serves 4
Ingredients
- 15 g dried shiitake mushrooms
- 100 g carrot
- 200 g konnyaku cubes
- 240 g sweet potato
- 25 g Kintoki beans (缶詰)
- dashi stock, to taste
- 40 g aburaage (fried tofu pouch)
- 20 g potato starch
- Mix: 50 g sugar
- Mix: 40 ml sake
- Mix: 40 ml mirin
- Mix: 4 g salt
Method
- I'll cut the pepper and boil it down. The snacks are cut into large cuts and put into water. Carrots will cut small cuts, oil cuts.
- It's made into a pot and put the juice in it, and then it's made into carrots, and then it's served with sweet, and then it's cooked with a little bit of rice.
- When it's soft, add oil and flavor A, taste it with water-salted powders, and add golden beans.
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.