Niaekko 煮あえっこ
| Prefecture | Aomori (青森県) |
|---|---|
| Region | Tohoku |
| Japanese name | 煮あえっこ（にあえっこ） |
| Reading | Niaekko |
| Home area | Lower North |
| Main ingredients | It's not just a matter of eating, but it's about eating. |
History and Origins
The "Cooky Yaki" is a local dish from the northern part of the country. In the northern part of the country, where the flooding caused too much cold damage and hard rice, there were many kinds of manual workers developed to secure food. Vegetables were mostly root, carrots, rice, and other roots, and they were stored in salts and dry dishes. Using such food, it is the "swallow bowl" that was created to begin the harvest of the main root of autumn. I would sit at the table daily, but I was always made up of lots of people, such as the captor's funeral. Sometimes people call me "Fee."
When It Is Eaten
It is characterized by the use of a rose that is harvested in the season and stored in salt or dry water. In modern times, we often keep them frozen after harvest. There were also the custom of women taking a break from home cooking in autumn to winter, as a wedding feast hospitality, as well as the custom of making a large number of elaborate dishes in the New Year's. In cold weather, you can add local rock sticks, which are even more luxurious.
How It Is Eaten
Cut the vegetables long enough, then oil them with oil, and break down the water-absorbed tofu and cook them further. Add seasonings and cook until the soup runs out. We can add rocks at the end and during the harvest. It's a simple but elaborate treat, such as taking time to wash the salted rice with water or boiling the radish before it is cooked. It's a low temperature, so it can be stored and often eaten in a few days.
Recipe — Serves 10
Ingredients
- 1 daikon radish
- 1 carrot
- 180 g bracken
- 1 burdock root
- 3 aburaage (fried tofu pouch)
- 1 blocks tofu
- 4 tbsp soy sauce
- 2 tbsp mirin
- a pinch salt
- 2 tbsp sake
- 2 tbsp vegetable oil
Method
- I'll cut all the ingredients into pieces.
- I'll keep the main root in a boil. Tofu is tofu.
- I can make tofu fried with oil, carrots and lentils. After that, we add salt, oil, and heat until it boils.
- If you boil it all over, add a large root, season it with soy sauce, garlic, salt, and wine, and let it boil.
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.