Seidano Tamaji Yama せいだのたまじ

History and Origins

"It's the fault" is a traditional native dish in the area of Uenobu City, and it is a taste of the little-skined potatoes that has been boiled in boiling water. Because of the fact that he took the potatoes from Kyushu and gave seeds to the villagers to grow them, he was able to save them from the Great Famine. Shinichi Nakataka has been called Toyomoto, the god of Japan, and the inscription is on the Goajizumi temple in Onohara. "Small" means a small potato, but it's a native dish born of the wisdom of its predecessors, who made sure that even small grains could be eaten without wasting time.

When It Is Eaten

You can eat it all year, but you can get it good between March and July, with a thin new skin.

How It Is Eaten

We'll use potatoes with a well-washed skin, fried with oil, and cooked in soup until the skin is so thick that it becomes so thick. When it is boiling, stir it in half, taste it in, sugar, garlic, boil it in, and cook it until it is dry. It's delicious if you put on a bowl of rice.

Recipe — Serves 2

Ingredients

• 500 g potato (小粒)
• vegetable oil, to taste
• dashi stock, to taste
• 1–1 tbsp 1/2 miso
• 1 tbsp sugar
• 1/2 tbsp mirin
• a pinch sesame seeds

Method

1. The potatoes wash well and wipe the water with their skin.
2. I'm going to let the middle fire go off with my skin on.
3. When the skin comes to a boil, it will be turned into another pot, and it will be served with steamed soup and put on fire.
4. When it's boiling, make it cooked in the middle, add a mixture of sugar, sugar, and garlic and boil it.
5. If it boils, cook it low and boil it until it is cooked and served on dishes.

More About Seidano Tamaji Yama

It's the boiling of a small grain of flavored potatoes.

Source of the Language

With this achievement, potatoes began to be called "Sautasaki" and "Nata potato" as the distinctive name for the Sugihara district of Uno. This is the word that is derived from the word "cause." Also, the "chik" means a small potato.

Overview

Local dishes eaten from old times in the Sugihara district of Ueno. For eating with leather, fresh leather is often eaten between March and July.

The local dish that deals with Yamanashi's heritage for the next generation is recognized as a real meal.

How?

We wash the potatoes well with the skin on them, we water them, we heat the oil, and we roast them in leather.

I'll move it to another pot, fill it with water and put it on fire. When it's boiling, add a taster or sugar and boil it.

Text adapted and translated from the Japanese Wikipedia article せいだのたまじ by its contributors, licensed CC BY-SA 4.0.

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.