Tobitsukidango とびつき団子
| Prefecture | Fukui (福井県) |
|---|---|
| Region | Chubu |
| Japanese name | とびつき団子（とびつきだんご） |
| Reading | Tobitsukidango |
| Home area | It's part of the city. |
| Main ingredients | So, we're going to have to do something about this. |
History and Origins
The "The Streaked Snoops" used to be a traditional treat that every family had to make as a plate gift. It looks like a pair of scissors, but it's made up of about 10 percent of the rice that can be used for good teeth, and it's covered with a tightly shaped slag, and it likes a taste of simple, softness. To prevent the skin from being peeled off, the sagit is boiled in water and then soaked in sugar water. It's only recently that the sweets have become sweet, and the salts used to be rare. A pale red slag looks like it's flying into the middle of the sea, so this name is supposed to be given. It is also said that it is so delicious that it eats to fly. It wasn't until I was born in the early days of my childhood that I was born in the United States.
When It Is Eaten
The main thing is that they eat in the tray. Long ago, there was a custom of making a "scarlet dumplings" in each household as a gift. It seems that from children to old people are widely delighted and that they are also made as a welcome plate dish. It's traditionally sold in old Mizozo, and in old Tokuta, and in each home during the time of the tray.
How It Is Eaten
I'll boil the washed slag until it becomes soft with plenty of water, and then I'll have to boil it for an hour or so after I've soaked it in sugar water and then I'll have to cut it off again. I mix rice flour with rice powder and paste it into soft enough soft enough to rub with soft water. If you don't rip it apart, make a long, thin shape, and float it in hot water, then we'll have to pull it up before it dries up. In recent years, I've been putting sugar on the slag and sweetened it, but I used to have difficulty getting sugar, so I put salt and pepper on it.
Recipe — Serves 6
Ingredients
- 300 g glutinous rice flour (shiratama rice flour)
- 30 g rice flour
- 200 g sakura
- 7 tbsp sugar
- a pinch salt
- 250 ml water
Method
- The chicken is cooked with a lot of washed water until it is soft. After having soaked in sugar water for about an hour, I have to raise it again and drain it.
- I will combine rice and fertilize rice flour with soft water to make it as firm as ears. I'll rip it apart and take a long, thin shape, put it in hot water, and pull it up without coming up.
- The fish will soon get the chicken before the coral dries.
More About Tobitsukidango
A traditional gift to a farmer by Tokutagawa, from Tokugawa, Japan. It's a dish of boiled mustard beans on the dumplings.
The appearance is similar to the appearance of a comb, but the dumplings mix about 10 percent of rice in rice, making the difference between good tooth decay and the tight shape of the sagit.
It was once made in every household as a gift for the tray, but it has not been made much in recent years.
It is said that the name comes from the fact that it looks like a chicken flying on a dumplings, or because it is delicious to fly.
Text adapted and translated from the Japanese Wikipedia article とびつき団子 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.