Suko すこ
| Prefecture | Fukui (福井県) |
|---|---|
| Region | Chubu |
| Japanese name | すこ |
| Home area | Trans-state |
| Main ingredients | (Rustling red) |
History and Origins
In the Fukui Prefecture, they call it "sama" or "sama" A little "a little" is one of the quarried dishes that acts on the people who gathered in the reward course. If you write it in the ingredient, in the Chinese Chinese alphabet, you will see that red is a type of lily potato, with eight stems, and if you pluripotted it, the red color will be even more dimmer. The characteristic that turns red with this vinegar is antocyanin, and it has long been eaten and dried as a preservation against long - term reserves. The sense of food is so sour that the sourness increases the appetite. Fukui Prefecture is one of the most popular dishes. Especially in the city of Ono, which is benefited by the Hakoku River, many vegetables are grown, including lily potatoes, and it is famous for its red and red days.
When It Is Eaten
In the far-off regions, "a little" has become an indispensable dish for reward classes and festivals. I will make a little use of the eight stem of a variety of rye - redished varieties. Because of their taste for water, eight heads are suitable for a lily growing in rice paddies such as remote areas, and many farmers have eight heads for a little. A little "a little" is produced by harvesting eight stems around August and September, and each family can be made as a long-term preserver from fall to winter, including thank-you courses, funerals, festivals, and so forth. Nowadays, they are frozen and eaten all year round, including New Year's Eve.
How It Is Eaten
The red skin is peeled from the edge by hand so that it becomes black with its hands, while some young without skin, and some are soft, it is cut to about four centimeters long. The fat one cuts vertically so as to get the width. After the salt is over, we'll be roasted in a pot and soaked in flavor until it cools down. It's okay for one night, but after two or three days, it's even better. Since vinegar is used, the pot is made of stained steel instead of iron aluminum.
Recipe — Serves 40
Ingredients
- 1 kg taro stems
- 4 tsp salt
- 1.5 cups vinegar
- 200 g sugar
Method
- The red skin is cut into three-inch strips.
- It's just a little bit of salt. Don't look too down.
- We mix sugar and vinegar in the bowl and make sweet vinegar.
- I heat the pot, put the cucumber in, and then I roast it.
- If it gets cold, put it in the sweets of the bowl, cover it, and leave it until it gets cold.
- When roasting the cucumbers, we don't use iron pans. I'll try not to be too soft again. While it's hot, I put vinegar in.
More About Suko
It's a bit of Fukui Prefecture, especially in the remote region, and it's soaked in a red-snap, hem of the gessala.
Overview
It's a dish served on the prescribed benefits of the benefits of a loan that comes on the eve of the lunar month, the founder of the Shinji religion. This red color becomes vivid red by rinsing the red air, and it is often eaten as an old blood drop. It's also used for long-term storage by drying it.
Text adapted and translated from the Japanese Wikipedia article すこ 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.