Yasainotsukemono 野菜の漬物

History and Origins

In Mie Prefecture there are various vegetable doughs. It is reported from the present Shiga Prefecture (Autogi) of the nearby state, from the Shiga Prefecture (Autogi) of the Yugoshan Peninsula, that the Chinese nationalist and the chief leader, who liked to eat it as "the thing of the incense," this is the "Creation" plant that was once again resuscitated by JA in 2001, and the seeds of the State Science and Development Center have been resuscitated by JA. " It's a big deal in the rainy southern regions of the country, ' but when the seeds were poured into the bowl of the white leaves and fruits, ' which had been carved into the bowl, 'and the native Akita's family, 'was made to grow in the mornings, ' which were filled with seeds, and when he began to grow in the cold and cold cold of the bears, he was able to grow them in the mornings, he was able to boil them with a large amount of salt and pepper. There are a wide variety of vegetable products rooted in each region, such as the "bedding" in northern Togo, where he dips the galls in salt and red purple on the stem.

When It Is Eaten

The process of fermentation adds to the preservation, food and nutrition of the food table. You can also sense seasons at different times when you are soaked by vegetables.

How It Is Eaten

The basic salted vegetables are being soaked, but they are still soaked at home and are still available in many commercial products.

Recipe

Ingredients

• 10 kg 八つ頭の茎 (茶色の茎の葉や芯を取り除く)
• 500 g salt
• 1 kg red Leaves
• 塩 一掴み
• 100 ml plum vinegar (vinegar)
• 1300 ml water (すでに本漬けした漬けあがり液)
• 漬物容器 (海山町では長方形の茎漬け専用の漬物容器を売っている)
• a few 20 kg。） weight (for pressing)

Method

1. The eight heads of the garden, without digging, would cut the stem horizontally on the ground. (1) The stem has a hard, fat, meaty stem. I'll cut the leaves off at the stem. (2) Wash away the mud on the stem and cut the water. (3) Remove the spores wrapped around the stem like cores. I can't skin it.
2. A thick stem that takes priority over its thick stem and weighs light is delicious and skinless. A thin stem is difficult to handle when you peel. )
3. I put salt on the rice plant (1). It's a thick stem and stocked with a lot of stuff. (2) In a container, at the end of the stem and at the base of the stem alternately, and then in a container to allow the stem to settle horizontally. (3) We cover the lid and make heavy stones. You can weigh 20 kilograms for 10 kilograms of stems. The gap between the container and the lid should be small, so that the pressure of the heavy stone falls on all sides. The lid is at the top, and it's easy to handle. It's better to press the heavy stones in a few pieces and push them equally across. (4) If you stay up all day and night, you will find water in the stem. Drop this water.
4. The water's water is in the water. (2) I'll take the stem and make it soft and then place it in the duplicating container on the back. If there is a hard part of the stem left, rub the salt gently. (3) The red one, with just a little salt, brings out the pot. If you don't have ummph. 100 ml of vinegar, I'll color it. It's a colored one, with a spread of the stem, a spread of the stem, and a smoothing of the stem, and it's a quick mix of colors and flavors. (4) If you scatter the top, pour the water, cover it, and make sure that the pressure of 20 kg of heavy stone falls on average.
5. In order for the flavor and color to be equal, the base of the stem above the stem to be balanced, and the base stem to be positioned above, and the top to be covered with a heavy stone. (2) Day after day, back to day. This is how I get my hands over and over again so that the whole thing gets rough. (3) The heavy stones are pressed at 20 kilograms first and lighted daily. We'll reduce heavy stones daily, then add some juice to the stem and pick it up.
6. I'm going to make a delicious eight-headed pad to smell it.
7. After you have eaten, you can take out one piece of rice, hold up the long stem, hold up the center, and wrap the skin on both sides, and get the skin off. I repeat it several times and strip the entire skin. Cut finely from the small mouth, mix the raw section with a mixture of rice sauce. I'm going to put the soy sauce on the table, if you like. It's the best taste in hot summer.
8. I'm sure that the kyo-o-o will use the refrigerator. At room temperature, the enzymes increase and taste and color get worse.

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.