Takenokojiru 竹の子汁

History and Origins

In the mountainous region of Niigata Prefecture, in late May and early July, a young sprout of a Chishima Shiba Shizuzaa (pronounced the princess) can be harvested. In the upper reaches of Niigata Prefecture and Nagano Prefecture, in the northern part of the country, when a princess's kite comes out, it's eaten as "The Baek Seung Jo." The "Saplings' juice" is characterized by a variety of dishes, but there are plenty of other dishes in the far-off region, such as carrots, potatoes, radishes, radishes, and fried oils and so on. On the other hand, Nagano Prefecture's north-land area is simple. A kite can be made using a hammer or a hammer. In some parts of the city, such as Tokyo, there were "disabilities in the sea," but it is said that in the '30s, cans began to appear and were used extensively outside the seaside areas where fresh fish were available. It's temporary that the young sprouts will appear, and local people are looking forward to this time. In recent times, some have been working on bottled mushrooms so that they can be eaten for a long time, but because local samples are temporary, they are a rich taste of the ingredients used in season.

When It Is Eaten

The princess can be harvested only during the first summer, and the the Tohoku region from the jiffy is called "major." It's a young sprout from the tree, not the bamboo, and it's about two meters tall. The season is short, and it's hard to pick, so it's called the rare Yamanaka. At this time of the princess's life, families in the Shanghai and Hokkaido region make and eat "The Baek Seung Jo" or "The Baek Seung Jo."

How It Is Eaten

The princess is less accusatory, but because she grows stronger over time, after harvesting or purchasing it, she will either be prepared to handle it in the same day or cook it. Add the sabbatical can to the taste-based soup. Add the camel can to add a kok and flavor. I can add more wine.

Recipe — Serves 5

Ingredients

• 10 bamboo shoot
• 2 potato
• 1 carrot
• 2 onion
• 1 cans savacan
• 1 egg
• 90 g miso
• 800 ml water
• long green onion, to taste

Method

1. The kites are cut into about one and a half centimeters and boiled down.
2. The upper part of the drum becomes narrower, so I cut it long.
3. I'll cut potatoes into about five millimeters.
4. I'll cut carrots into about five millimeters.
5. I'll cut the rice into about five millimeters.
6. Put two, three, four, five in the pot, and cook the carrots and potatoes until they are soft.
7. When the carrots are soft, the potatoes loosen the cans and melt the taste.
8. Finally, the melted egg is poured in and finished.

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.