Home / Miyazaki / Ochanohatenpura
Ochanohatenpura お茶の葉天ぷら
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | お茶の葉天ぷら（おちゃのはてんぷら） |
| Reading | Ochanohatenpura |
| Home area | I'm not sure if it's possible. |
| Main ingredients | Tea. |
History and Origins
Tea leaves flyer is a native dish that you can eat when you make new tea. Miyazaki Prefecture is a mild climate, moderate rainfall, fertile soil, ideal environment for growing tea, and productive production is located at the top of the country. It is said that he picked and drank the old-fashioned cup of tea that grew in the mountains. The work on tea was begun in the year 1751, when Iseshima's master, Ichishima, in the capital of Japan, came to Japan and obtained a steaming process of making tea and spread it in the city. It also records that he donated tea to the emperor of his day. Before the war, we had policy of conduct and grew up, but we were caught in the influence of the Great War and we were out of time. However, in recent years production has increased, such as a large scale expansion caused by aggressive machine introductions and a tea garden for the raw materials of the bottle. The main production area today is in the city of Sunning, in the city, in the middle of the city and in the south of the country, and there are many species growing, including "scroll" and so forth. On the other hand, in the Westernmost regions of the country, Hakoku, and Faise, the traditional hot tea is known as the source of tea.
When It Is Eaten
The first tea to be picked in the year is called the tea, or the new tea, and the new sprouts are picked in about a month from early April through May. It's said that drinking fresh tea, which has been picked at 880 nights, will last longer and that you can live a year in a disease-free disaster, and it's also a delight to be born.
How It Is Eaten
The freshly picked sprouts are washed with light water, covered with thin clothing, and then fried with a little water. The new shoots are from three new ones, and the more bitter they go down, the more bitter they are. The sprouts are soft, with the aroma of tea and the bitter taste of fresh tea, and the taste that can only be eaten locally.
Recipe — Serves 2
Ingredients
- 100 g 生茶
- 100 g chrysanthemum
- oil for frying, to taste
- 天つゆ等, to taste
- Mix: 1 egg
- Mix: 1 tbsp sugar
- Mix: 1 tsp salt
- Mix: 1 tbsp dashi stock
- Mix: 100 ml water
Method
- The leaves pick three shoots. I wash the fresh tea that I pick, dip it in hot water, and soak it in water.
- Put the bowl in a bowl with a bowl of chrysalis powder, taste A, and mix. Keep it for about five minutes.
- Since the oil is at 160 degrees Celsius, we will put the ingredients on a flat surface and float them.
- If there are any clothes left, if you put them together, you'll have a nice look.
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.