Nina 煮菜
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | 煮菜（にな） |
| Reading | Nina |
| Home area | XNiigata Prefecture all over. |
| Main ingredients | I've got vegetables, I've got beans. |
History and Origins
The "Salkbet" was a local dish with salted leaves and was eaten as a very common home dish in Niigata Prefecture. The main thing is that you want to be eaten. Vegetables were modified to adapt from China early in Xinji's rule to the new swamps, and they were widely used as one of the long-oka vegetables. In some areas, you may use Nozawa or Natahara. I use noozawa vegetables in fish swamps and Shanghai. Once upon a time, in autumn, each family ate during the winter when there was neither blue nor green. Salted vegetables are cooked after they are salted. The salted vegetables are cut to the size of a meal easily, and roasted in oil, and cooked with soup and soy sauce and broth. The tools that you put in are peas, and carrots, beans, beans, and so on and so forth. The beans are ground on a hard plate or a stone or a flat stone, and they are crushed to the thickness of two-millimeter. Since it's different from the grain, and it's very sour, it's easily cooked, it's also used for cooking, roasting, vinegar, and so on. Also, the soups are different from the stews, the casseroles, and the dried shells, depending on the family's taste. A single dish may vary from cooking to eating.
When It Is Eaten
Niigata Prefecture will be completely covered with snow in the winter so that the vegetables will be completely lost. So it seems that winter vegetables have long been dependent on hay and salt, and this dish leaves its traditional taste in that sense.
How It Is Eaten
The salting of your body vegetables will be boiled and boiled until you stop the fire and salt them for about an hour. The salt is too pure, but it's not tasteless, and it makes sense to leave just the right amount of salt. Tastes are often used with soy sauce or citrus and sometimes with wine.
Recipe — Serves 4
Ingredients
- 500 g 体菜の塩漬け (たいな)
- 50 g crushed soybeans
- 3 tbsp vegetable oil
- dashi stock, to taste
- a pinch miso
Method
- The salted vegetables are boiled and salted, and when they are cooked, stop the fire and leave them there for about an hour.
- Cut the water into three centimeters, roast it with oil, add the juice and cook it. It's your choice to put in oiling, foster potatoes, carrots, etc.
- I taste it by adding cheque beans and taste buds in 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.