Home / Ibaraki / Tezukurisashimikonnyaku
Tezukurisashimikonnyaku 手作りさしみこんにゃく
| Prefecture | Ibaraki (茨城県) |
|---|---|
| Region | Kanto |
| Japanese name | 手作りさしみこんにゃく（てづくりさしみこんにゃく） |
| Reading | Tezukurisashimikonnyaku |
| Home area | Northern Area |
| Main ingredients | Oh, my God. |
History and Origins
Ibaraki Prefecture's interior region is so old that it is said to be the cradle of birth. This is due to the fact that the Mito right guard in Mito, Japan, has devised a method of grinding potatoes in the ground, and because it is easier to carry them in storage and in faraway areas by cutting them thinly and then drying them. By the time Edo, it was up to the time that I supported the Sudoku's finances as an exclusive product for the river. That's why it still grows as a special product, and there are also Otoko-san, who's got Nakashima's right guard. There are various ways to eat garlic, and in the home, they are eaten with such dishes as "sew" and "cook with meat." The "Kuji Takeshi" is also a local custom, and it is characteristic of the Japanese to add to the succulent taste.
When It Is Eaten
In the Kunichi region, potatoes grew so well that each home kept them in a room (the potatoes that had been harvested). When the new year came, he took it out of the room and used potatoes to make "smelling" with his hands. Even on New Year's and Festival Day events, and on the tea table with guests, the "sneaky" was being behaved.
How It Is Eaten
It's too small to be made from potato flour and can be stabbed alive to eat. I'm going to cut it thin, I'm going to cut it thin, I'm going to cut it into a paste, I'm going to cut it green, I'm going to cut it blue, I'm going to add a little oil, and I'm going to enjoy it.
Recipe — Serves 4
Ingredients
- 20 g chrysalis
- 800 g water
- 1/5 tsp 食用石灰
- condiments (wasabi), to taste
- 1 tbsp / 2/3 tbsp） soy sauce
Method
- I'll put a little bit of water in the water, put a little powder in it, and stir it up until it becomes glue with a foamer. In that condition, summer leaves three hours and winter four hours.
- The amount of ash is stored in 80ccs of water and divided into two pieces at one time and mixed quickly.
- Put it in a good bowl of boiling water, and boil it for about half an hour after it's cooked and put it in cold water.
- I'll cut a thin slice, cut the flavor, and then I'll have a sequester oil.
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.