Yangome ヤンゴメ
| Prefecture | Chiba (千葉県) |
|---|---|
| Region | Kanto |
| Japanese name | ヤンゴメ |
| Home area | Cypriot Peninsula |
| Main ingredients | Rice, beans. |
History and Origins
"Yung-go" is a dish made of roasted rice and boiled beans with sugar. They look like red food, but they're just sweet and they're just a little palpable. They are eaten as a product of the bonsai, Hale's day, and a prayer prayer. And they say that the call is different from region to region, such as rice, rice, rice, rice and rice. In the trays, when we make a fire or send a fire, we light the straw and say, "Come and eat only on this light," and then we will spread rice and water until the fire goes out. "Dung rice" means "eat rice only" and "water only" means "eat water" and "Come on this light" means "Please in this light." And they say, "Please, welcome and send the deceased. And "Yung-go" has long been made from the leftover rice plant at the end of the year, and is a local dish that is eaten other than the rice plate.
When It Is Eaten
They are eaten as a product of the bonsai, Hale's day, and a prayer prayer.
How It Is Eaten
When you cut and drain rice, put water in a wooden tub and rice in the middle of the night. The rice is given to the monkey and the rice is put in the tub again. After about three hours and four hours, we cut the water, put rice in a pot, and roast it. Little beans are cooked with sugar and water. Add cold rice and we'll have 20 minutes to evaporate it with a weak fire.
Recipe — Serves 5
Ingredients
- 3 cups regular rice
- 2 cups azuki beans
- 2 cups sugar
- a pinch salt
- 7 cups（) water
Method
- I'll have some rice and we'll have to drain it.
- I'll fill a wooden tub full of water of about 40 degrees, put in the rice that I have left in it and cover it overnight.
- The next day, we'll have to cook rice, put 40 degrees water in the tub, and dip it in three hours.
- The rice that has been boiled well, and then oiled in a bowl, is often cold.
- I'll boil the rice well, make a lot of rice, make a lot of sweets sweet, and put sugar in. Put the roasted rice in this, and let it be steamed in, and if you put it in about 20 minutes, you'll get a "Yangon" that's really cool.
More About Yangome
Jango is a native dish of Chiba Prefecture, southern and western health. It's a dish prepared with sugar mixed with roasted rice and boiled beans. The rice, the rice, the chrysanthemum, the honey, the honey, and the honey are also called.
The word "cooking rice" is derived from the word. It looks like a red food, but it's a paralyzing food to use roasted rice.
We're known as the beginnings of the Hare day, such as a tray, or a prayer for a bowl.
It used to be made using the leftover rice during the end of the rice plant, and also eaten outside of the tray.
I don't know.
The custom of setting fire and sending fire at the tray is found throughout Japan, but in the health care districts it is called a cinder.
At the end of the fire, they light the straw and say, "I'm going to burn it with this light."
At the fire, they will likewise say, "Come home with this light, and with a tingling, drinking, and this light."
While professing, I throw rice into the fire and water it. Words and ways vary from community to family.
Text adapted and translated from the Japanese Wikipedia article ヤンゴメ 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.