Sendaizōni 仙台雑煮
| Prefecture | Miyagi (宮城県) |
|---|---|
| Region | Tohoku |
| Japanese name | 仙台雑煮（せんだいぞうに） |
| Reading | Sendaizōni |
| Home area | Sendai Districts and Districts |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
It's been eaten from the end of the Edo. I'm sure you'll enjoy your meal on Hale's Day, when it's so big that you can get it out of the bowl. If you have a big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big-boo-up, big, big, big-boo-boo-a-o-o-o-o-o-oo-oo-oo-oo-oo-oo-oo-oo-oo, you split it up into a slice of water-a-do-a-a-o-a-o-a-o-a-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-ah-o-o-o-o-o-o-o-ah-ah-o-o-o-o-o-o-oo-o-o-o-o (In recent years of warming, which makes it more tasty, it is mainly frozen in the freezer.) In soup, I used a large quantity of honey from Matsushima Bay that was burned and dried. This baked honey is sold in pairs by a few straws. There used to be many baked haze huts, but the loss of fish in recent years has been devastating. That's why baked honey is expensive year by year. Also, it is fascinating to see the haiku from the Sakes that have come back into the Akashi River, but this too has improved in recent years, and the whole thing is becoming more expensive. By the way, Ise-sacre's stew was recorded not to be this Sendai squabble but it was dried, dried, dried, dried, and cooked, and cooked with herring.
When It Is Eaten
Between the 28th and the 30th of the end of the year, they're going to make and freeze radishes. Some families cook baked honey from a hot spring to water, while others cook on the eve of the day. When the soup is removed, you can cook it, put it in a bowl, and stir it in a dish for each household. It's done if it's painted with baked honey, halako, or Sendai. It is common around the Sendai City area for New Year's Day to eat this turquoise.
How It Is Eaten
I'll eat them one by one, on top of the other. It is common to cover it with tools that make it difficult to see. Hase takes the spine and eats it.
Recipe — Serves 4
Ingredients
- 4 焼きハゼ
- 600 g daikon radish
- 100 g carrot
- 100 g burdock root
- 2 taro stems
- 2 frozen tofu
- 5mm4 tighter Distinction (紅白)
- 40 g how much?
- 30 g seri (Japanese parsley)
- 4 cups water
- 2–3 slices（1） mochi
- Mix: 2 tbsp soy sauce
- Mix: 1/2 tsp salt
- Mix: 2 tbsp sake
Method
- (Custo, carrots, cucumbers, cucumbers, cucumbers, and so on.) I'll have it set at the end of the year.
- The frozen tofu is cut in hot water and then cut back into short volumes and cut to two centimeters long. The bowl is cut into three centimeters long and the plate is cut from the board to five millimeter thick.
- I'll put some water in the amount of water, cook it for about 15 minutes, clean it up, add some flavor A, and then put it on the bat.
- I'll put in frozen tofu, cucumbers and stews, then add some vegetables and cook them to taste good. Put in the baked bowl or freshly lit pot and shut down the fire.
- I'll put some vegetables on the rice bowl, put some cucumbers on the bowl, have a scissors, a board, a bowl of sauce, how much do I have to wear, and then add a lot of juice at the end.
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.