Sugukizuke すぐき漬け

History and Origins

Aquiculture is a kind of traditional Japanese vegetable or a bush, and it is one of the characteristics of having a unique acidity. There are stories of early births of the Kyoto, where the Pygmies of the Fukuoka Festival, the shrine servants and their homes of the Kouga shrine began to grow their own seeds. It is said that the "quickly soaked" that quickly soaks the brooms in simple salts has begun to appear in the early Edo days. At first, it was made only by the company and was a luxury item dedicated to you. In the late Edo period, farmers around the Kouga shrine were also made to grow, but the production was limited, since it was forbidden to bring fasts to other villages by means of a written statement. After that, through the new Akira, it became popular and began to travel widely in the city. "Sniffing" can be made out of three large steps in which the container can be soaked, packed, or packed. The room is a greenhouse that is about 40 degrees Fahrenheit [40 ° C] from charcoal and electricity. It is now common to make a recipe for lactate in this closet. This method allows you to eat in about half a month. On the other hand, in the past, there was a way of letting it in, instead of rooming in, by the temperature of nature. In this case, it was spring to summer, so Edo was known as summer rare.

When It Is Eaten

In the season when frost falls, the sugar in the roots of the throat increases, so they are harvested and soaked in mid-11 to around January. We're also known as gifts for the year after the year.

How It Is Eaten

I'll cut the leaves and hangings separately. Leaves are often cut fine, or cut easily, or a hollow in half a month, or narrowly. In addition to eating rice, they can be made to serve tea or be eaten as wine bowls.

More About Sugukizuke

An alabaster or a cochlea is one of Kyoto City's traditional sieves. The name of the kabnob is derived from a variety of squabica pia var. baa. In modern Japan, there are few real ursic acid extracts and they are characterized by a pure acidity. It's called the three largest products of Kyoto in combination with "symbol."

History

There are many theories about the beginning of throkina growing, but it's been dated to the time of the Falkian tonsils. There are theories that the shrines of the Kouga shrine have brought back what they had grown in the river, that they had planted in the court, and that they had been planted in the house, and that they had been given seeds from the morning courts. Since then, plants have been grown in a limited area around the deep mud ponds of the Kouga bush, and seeds have been forbidden to other villages by the Book of Records, published in 1804.

It was built as a masterpiece from the beginning and spread as a gift between the public and the public. Their rareness and unique flavors combine, and they are said to have been treated as different among the many condiments.

Although production was limited for a long time, it was not until the Miyaji era that it began to spread to the public as well. This is said to be because he started selling right around in order to recover from the big fires in the mud pond in 1891.

And in addition to the improvement in the process of making from the end of Meiji's reign, sales have expanded rapidly since the first world war.

In the process of making it, there has been no change in the salting and ricating, but there has been an improvement in the method of zygote. "The barrel is wrapped in rice to keep it warm for a shorter period of time at the end of Ming's season, and from there to make it even more efficient," was first built in 1942. It changed the way it was soaked, and the process was divided between the two processes of the rough and the main. Thanks to these changes, what had been harvested in winter and soaked in summer began to grow in only about half a month.

Processing

In the fast-kina, there are very few bacteria and abscessive organisms, but there are many grams of anti-bacterial bacteria that are more involved in soil bacteria and decay. But as the manufacturing process progressed, the protozoans, of the lactobacillos, Ltdbius brevis and Ltactobillos planantum, will become the dominant species. These microbial changes also explain the process.

The seeds of the Spoonkina plant are harvested at the end of August, from late November to early December. The shape of each one's pride is expressed by the joke, "Yes, I'm my cook."

It will strip the skin of the hard harvested squinna root and place it in a container called the "cradle" and it will boil. Put straw between the lid and barrel so that the whole thing is under pressure, and place weight on top of it and soak it in salt water of about 10 percent salt content from noon until the next morning. The rise in salinity increases the percentage of the salt-resistant microbactium ratio.

I'll be right back.

Wash the rough stuff and replace it with four barrels. What we do at this time is the quick, specific way to soak, called "the scale of the sky." First, so that the coat doesn't hurt by touching directly on the skin or another bush, then wrap it with leaves, fold it, and roll salt into the tubs, and then place salt on the side. If you add three or four steps to the height of the tub, you will be immersed with a heavy stone on the sky scale. Because of the pressure on the sky's scales, we are going to follow the rougher ones every few days. Eventually, it will be swallowed to six to seven steps. The salt and the heavy stones with the scale of the sky are so effective that they have to be experienced and have household features. But today, the main way to press the barrel is by using a compressor instead of a scale. Since the barrel has a subtle environment at first, a lot of microbacterium bacteria will be detected. The pressure will cause the air to go out and gradually change into an unpleasant environment. This will cause the aftereffects to detect a number of lactate lactate laxtobasus. Mucous and E. E. E.

The fermentation takes the scales off, puts them on heavy stones, mixs the salt with them, and then puts them in a small room called "room." It's kept at between 38 and 40 degrees C, and is here to promote the urtate-instruments for about eight days. This increases the acidic acid, and the pH drops rapidly. The urquococococcus citreum, Ltactobacilus squai, Ltactobius corvira, and so on, because it does not meet the temperature of the room, it becomes occupied with Laactobicus brevis and the protactobium plant. It will be finished if the white juice begins to appear by fermentation, the acid tastes, leaves and stems turn brown, and the coat becomes a little yellowish white.

How to Eat

The hollow part is cut in half or cut in half, the leaves and stem parts are carved out and eaten. A little citrus oil will help you with the acidity and make you eat. Sometimes I eat as a cup of tea or as a bowl of wine.

Effects

The lye is rich in fermentation, and particularly discovered by Owada Tataro, Ltactobacilus Brevis KB290 is known as "Rive." In addition to the immune-powered activities of the development of interferon and the rise in NK activity, there are recognized intestinal effects and we find that they have qualities that are excellent probics. So, outside of Montgomery and Western interests, there are products that use "Rabre" for sale.

Text adapted and translated from the Japanese Wikipedia article すぐき 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.