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Sadononishime 佐渡の煮しめ
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | 佐渡の煮しめ（さどのにしめ） |
| Reading | Sadononishime |
| Home area | Satoshi City. |
| Main ingredients | It's a little bit of a trick. |
History and Origins
The "Santa's Soup" that takes time to boil down to foods such as vegetables, rice, and baked tofu is a local dish that is eaten by Sakura at Niigata Prefecture. The stew in the succulent style is delicious and delicious. There are places where you can put a razor, a squid, or a car. It's called "pow" because it boils too much of the juice, and it has become a traditional family treat that has been familiar to the island people. Saito City has images of fish and fish, but in spring there is no shortage of vegetables, such as yams and takes in fall. It is made from vegetables in each garden, made into a dish of vegetables, with plenty of ingredients, baked tofu, and no other ingredients. Tastes are "malm's taste" for each family every season. In Satoshima City, it is an essential dish for festivals and celebrations and is acted upon on a large plate.
When It Is Eaten
It's the main food of the Sasai festival, and it's not only for the capricious feast, but also for the last year's festivals, festivals, and trays and other people's gatherings. In spring and fall festivals where ogre is played, each household will have its own "smelling."
How It Is Eaten
It's a local dish that is boiled on the basis of the Sasaki-saud's juice. Some families put in a cherry paste and then boil it in the juice. The juice has been steamed over and over again until it gets low, so it has a good taste inside. As the days go by, the flavors are good and delicious.
Recipe — Serves 4
Ingredients
- 3 焼きスケトウ
- 600 ml dashi stock (トビウオ)
- 2 grilled tofu
- 2 blocks konnyaku
- 1 kelp (konbu)
- sugar, to taste
- sake, to taste
- mirin, to taste
- soy sauce, to taste
Method
- I'll boil the sweets with sugar, wine, lentils and soy sauce.
- I'll boil the baked tofu and pepper from the water.
- Take the juice from a toad fish and tie it with two. Cook it with sugar, wine, lentils and soo sauce.
- And three are placed on a large plate.
- I'll boil it the day before.
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.