Yatara やたら

History and Origins

A "do it" is a finely carved mixture of vegetables and goods and is like a summer vegetable roll. It's mostly native food eaten in Hokkaido, and it's been used as the menu for summer. Summer vegetables, peppers, and so on, such as peppers and peppers, are carved and mixed together and eaten on hot rice. It is said that the "Cookfish" was named after an old - grown pepper plant in this region, which looks like a cherry flower. In the 20th year of the year, it was identified as traditional vegetables in Iseshima. If you had a vegetable shakityness and a bitter pepper pepper with an accent, hot and unsaturated summer, you could have eaten your food. Anyway, it's said that from putting everything in and carving it so quickly, it's become "do it." The flavor of this dish is determined by "Creative Vegetables," "Saturated Cooking" and "Keed Knife Arm." The taste is so rich that it is made of a taste made from the rose and peppers that are typical of the rice beans and soy sauces. In Japan, production and consumption across the country are more than 40 percent.

When It Is Eaten

It's a dish full of vegetables, and it's essential for summer. I was a carpenter to eat a lot of summer vegetables, and I used the freshly eaten vegetables to eat. It is said that peppers and peppers are effective in feeding on food, and potassium in summer vegetables is expected to cool the body off, and it has been a protection against summer.

How It Is Eaten

Using the vegetables in the house, I can make an oven free. It can be added to the seams and to the nebelabads and to the seams instead of the flavored. Add citrus oil or casserole, and it will add flavor. I'm good with noodles and cold guys as well as with rice.

Recipe — Serves 4

Ingredients

• 1/2 cucumber
• 1/2 round eggplant
• 1–2 myoga ginger
• 1 green chili pepper
• 20 g miso-pickled daikon
• a pinch salt

Method

1. Cut the cubes into pieces and expose them to water with a little salt and cover the pot.
2. The cucumbers, leeks, garlic peppers are cut in pieces and mixed with 1 to make the water fresh.
3. It's a finely chopped taste.
4. Since the water comes out, I fold three well and put it on the board.
5. About May, when you're only served, it tastes good, even if it is chopped fine. It's delicious even if you add okra zucchini or something like that.

More About Yatara

In that case, it's Nagano Prefecture's native food. It's a dish that is finely carved and mixed with vegetables and cucumbers, and it's also likened to summer vegetables.

Overview

It's a dish known in the northern part of the country as the summer's regular menu. In addition to Nakano and Fukuyama, it also goes to Shikoku and Shikoku in the Nagano area.

Summer vegetables, and the local flavor of the green peppers and daikons called "pigs" are carved together, mixed together, and eaten over a hot meal. It's not always the food you use, and when you don't have a dacon taste, you may use vegetable and hancho. Besides eating rice, it's served as a cold-cold, apricot, and a bottle of wine.

Add hot peppers and garlic to increase your appetite, and the potassium in summer vegetables is expected to help cool your body during summertime, and it is thought that it will prevent summer rain.

It's a dish made from homes, but it's also served in local tourist restaurants.

At Ikea Town in August, about 15 grocery stores in town, they hold "Family Shikichicho" and they have a colorful "Family" style of cooking, which is standard food and variety of dishes.

At the age of five, the Ministry of Culture recognized as the 100-year food food department of the tradition.

Origin of Name

It's been said that you've been called "do it" because it's really good because it's really good.

There are stories of poor farmers who used to make a mixture of vegetables and goods for a regular meal and vegetables, but who were so well-known as "It's delicious" that they have been passed on for generations.

Text adapted and translated from the Japanese Wikipedia article やたら 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.