Senbuki Mage せんぶきまげ
| Prefecture | Fukuoka (福岡県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | せんぶきまげ |
| Home area | Zheng Yu |
| Main ingredients | (Things) |
History and Origins
In Fukuoka, I call her "nut spray." It's a seed of the pupa and has a softer and sweeter taste than a cucumber. The lines are separated from the roots, although they look alike. It was delicious in February and March, and the name of the dish has been "Sweeting" to rub this spray gently and fold it. It's a typical dish of vinegar, and it's always made in a sauerkraut. I'll boil the spray and fold it several times from the root. I'll boil and wear a tanishi, and I'll wash it clean, and I'll cook it together on a plate, and I'll put it on a sour sauce. When the young child was in the middle of a period, it was called "screw cold" when it suddenly got cold. At this time, they are very popular, but if they are not, they can also be mixed with the white fat under the skin of the whale (and they can be mixed up with the water). The green and white with a splash is a springy feature.
When It Is Eaten
In this area, phrases, trays and so on are done a month behind. It's a "scattering" to eat with a tinnishi and a smudge on the pasta as a token of April 3rd. The spongy sweetener is spring-soured, and it doesn't make it "stumb" or "scroll" or "scroll" and it's a daily thing.
How It Is Eaten
A spray is a colorful salt juice, with its root in three folds and the rest of it curls around. Put white pepper in the bowl, sugar in the sauce, mustard in the sauce, and rub it a little bit, add a little vinegar, and make a sour sauce. We'll spray the vessel with a spray, and then we'll have a turtle, and some vinegar.
Recipe — Serves 4
Ingredients
- 20 slash (wakegi onion)
- 120 g wakame seaweed (もどしたもの)
- くじらのおばいけ, to taste
- Miso: 30 g white miso
- Miso: 6 g prepared mustard
- Miso: 30 g vinegar
- Miso: 10 g sugar
Method
- The spray is boiled and then rooted one by one. (Crowd root from the beginning, when it boils, the skin falls off)
- The length of the base of the tree is three inches long, and the rest of the leaves are wrapped around the root. The air is filling up at the end, so when you cut and pull the air, it'll wrap well.
- If you don't like it, you'll get 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.