Takenokojiru たけのこ汁
| Prefecture | Nagano (長野県) |
|---|---|
| Region | Chubu |
| Japanese name | たけのこ汁（たけのこじる） |
| Reading | Takenokojiru |
| Home area | North-Western Area |
| Main ingredients | It's called the "Sabe" word. |
History and Origins
The soup is a sauce made of root bamboo and is a local dish eaten in the northern regions of Hokkaido and Niigata Prefecture. "The root bamboo" is a new sprout of nimbs called nimbs, which is the size of a tree in the mountains. Since it takes only a very short time in the first summer, the rare and difficult to get out of the country. It's unique to the multi-snow area, and it's said that the aquamarines taste better. In some areas it can be used. Speaking of "Kinjikji," what must be lost is a sabbatical pot. The cans that were spread in the '30s were valued at Nagano Prefecture, where there was no ocean, and were formerly expensive. It's a local way of eating the soup, and it's also a soft soup with oil and moss and the flavor that is essential for "Koji". Simple as a cherry can can be enough to make a delicious soup, but sometimes you can add onions, carrots, oils, tofu, and melted eggs.
When It Is Eaten
The root bamboo is harvested in the early summer of May to June. Since there are few molds, if you harvest them immediately, you can boil the skin without breaking it. When the bamboo comes out, the local supermarket has a lot of cans. A kite can easily be purchased from bottled or canned items and stored in salts all year round.
How It Is Eaten
I'll cut off the hard edges and cut them into a pot, add some tools and sabbatical cans, and cook them with water and wine. When the kite is cooked, add to the tofu and melt the taste buds. When you start boiling, add a melted egg. There are different ways of making them from simple citrus with only a sabber can, a lot of paint, and so on, depending on the community and the family. The more they say, "If we stay overnight, we'll go back to the mountains," the more time it goes by, the stronger it becomes. If I buy it, I'll cook it later that day.
Recipe — Serves 4
Ingredients
- 500 g bamboo shoot
- 1 cans mackerel
- 4 cups water
- 1/2 onion
- 1/2 blocks tofu
- 1 egg
- 4 tbsp miso
- 1 cups sake
Method
- A kite peels off its skin and cuts off the hard part near the bar. (PEAKING)
- I'll cook a bowl of water and wine, bowls of cucumbers, cucumbers, and cans. The taste buds are melted.
- It's delicious if you add a little chopped tofu or a seasoning and then add a melted egg.
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.