Home / Yamanashi / Usuyaki Yama
Usuyaki Yama うすやき
| Prefecture | Yamanashi (山梨県) |
|---|---|
| Region | Chubu |
| Japanese name | うすやき |
| Home area | All within the province. |
| Main ingredients | I'm going to have to take a look at this. |
History and Origins
In turn, cucumbers, corn, poppy and rye were grown as staples. Among other things, as we can see that wheat is highly useful and that Yamanashi Prefecture is a masterpiece of wheat, so that it will inevitably develop and have been rooted in people's lives for many years. "Sweeting" can change the taste by means of tools and can be made easily of such powder. It's easy to carry around again, so we were eaten daily not only as a family snack but also as a light meal between farming and farming. They say that some of the ingredients were made of earth's vegetables, leaves, beans, and other materials, while others were made to add sugar and sugar to the simple materials of flour alone.
When It Is Eaten
They're being eaten year after year.
How It Is Eaten
If you mix the bowl well so that it doesn't get mixed up with flour and water, then add a little bit of finely chopped blue green, add salt, add a little oil to the hot plate, and pour the dough in a round pan, and cook well both sides. Depending on the home, the ingredients and flavorings are varied, and they can be baked with sweet, sweet, sweet soup and tadpole. Now they're used to putting sausages in and ketchup on them.
Recipe
Ingredients
- 150 g wheat flour
- 200 ml water
- 20 g chirimen (dried young sardines)
- 20 green shiso
- 1/2 tsp salt
- oil, to taste
Method
- Cut the blue rainbow into a thousand slices. (or you can cut it on an inch angle)
- Add flour and water to the bowl and mix well.
- Just add the blue green and salt to it.
- The hot hot plate is thin and oil is thin and three fabrics are poured in round, and the two sides are well burned. Five minutes on both sides.
- The plate is ready.
More About Usuyaki Yama
Yamanashi Prefecture and ZX060XZZQX061X native food.
In Yamanashi Prefecture, it is one of the best foods selected as native food to pass on to the next generation.
Overview
Yamanashi Prefecture's "Swowfish" is a dish that has melted flour in water and mixed well, ground it into pieces, cut it into pieces, mixed it with chopped blue, salt, made into dough, and then burned both sides in a circular shape. The recipe above is an example, and the ingredients and flavors vary from home to home. It can be added to the menu, to the soup, to the tadpole and so on. In modern times, we can also see the range of adding sausages and ketchup. There are other examples of this, such as using black honey made of wheat flour alone, like running a river, or adding a piece of chopped rice to the piece, or adding a little bean beans or beans to it.
One of Yamanashi Prefecture powdered dishes is characterized by things that can be made easily, besides the material that enables you to enjoy the change of taste. It was also easy to carry around, so it was eaten on a daily basis not only as food between the homes but also as a light meal between the farm and the farm. In World War II's food crisis, it was eaten as a substitute for rice, and in some cases corn flour was used as a substitute for flour. Since it was so delicious that it ate too much, they also made an economical way of eating it.
Yamanashi Prefecture was difficult to establish suitable land for rice from local constraints, so the eating culture developed to represent the native food of the same Yamanashi Prefecture as wheat substitutes for rice.
Iwate Prefecture
"Skin" in Iwate Prefecture is a dish that has been boiled with water and ground with flour. On top of the fabric, there are bows, scarlets, cherry and so on, and on the surface of the fabric, there's soy sauce. It's sold on the stands during the festival of the Yinjigi, which is located at Morioka City, and at its first festival, and is one of the wind poems of the festival.
A dish only known to parts of Morioka City is not known outside of Morioka City.
Text adapted and translated from the Japanese Wikipedia article うすやき 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.