Somage そまげ
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | そまげ |
| Home area | (Singing) |
| Main ingredients | It's a very good place to start. |
History and Origins
The "single" word is close, and the "snake" word is "snake." The "snap" of the native dish in Chibamura is a sauce made from the juices of boiled vegetables. On the other hand, Kagoshima Prefecture's native dish's "silver" is boiled and crushed in heat, and it is sometimes made with a stick. In the city city, some of them are cooked and mixed with powder while they are hot. The same thing is called "sobagus" by Tomarimura, and it is said that they ate it until the middle of the war, and when they were down from the fire, they made a mixture of slats, mixed them, and cut them out of the pan and ate them. It was grown around the eighth century. If you sow fruit by sowing it near you, then you reap it, and then you bind it together and dry it well, and then you pick it up on top and drop it off. I used a stone mill to grind it into powder and make a powder. Although growing near me was also a way to save rice, "nature" is a beautiful dish that produces rich and fresh flavors of white mountain and vegetable flavors, oil and medicine, rich and fresh.
When It Is Eaten
Those days they were eaten for rice, they were eaten on cold days, and when the "new" became hard, they were baked and eaten in the fireplace.
How It Is Eaten
I'm going to cook it with steamed rice, cut the vegetables into a thousand pieces, season them with salt, salt and soy sauce. The powder will be mixed to the boiling point and then the coral will be made. If you get hard, you can cut it into small pieces and eat it.
Recipe — Serves 1
Ingredients
- 100 g buckwheat flour
- 30 g daikon radish
- 20 g carrot
- 40 g green onion
- as needed leafy greens
Method
- I'll start with a steamer, cut the vegetables into a thousand pieces, season them with salt, salt and soy sauce, and cook them.
- We will mix the powder into the boiling place and then turn it into a dumplings. "Sweeting" is delicious when it's hard and you can cut it into small pieces and eat 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.