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Yūgaonomisoshiru 夕顔のみそ汁
| Prefecture | Yamanashi (山梨県) |
|---|---|
| Region | Chubu |
| Japanese name | 夕顔のみそ汁（ゆうがおのみそしる） |
| Reading | Yūgaonomisoshiru |
| Home area | The lower area of Tohoku-Nazi |
| Main ingredients | The evening face, the taste. |
History and Origins
The evening face is a summer poem in the northern part of Tokuno, where the "sun-face soup" often rises on the table. Generally speaking, it's called a "sing," but in Yamamani village it is often called a "same". The evening faces grown in this area are not plants that are different from the morning faces, nor are they "Maru Ugao" or "Maru Yugao" in their long shape like a camel. It is said that the evening face has been used for the diet of kidney patients, as it has been used since the beginning of the day for urination. The evening face comes from blooming in the evening against the morning's morning face. Although the sunset face is native to North Africa or India and is grown in Japan from old age, we don't know when it came to us. In the lower area of Tokugi, there has been growth of the face from the time of the Great War and growth of the market since around 40 years ago. Now fewer people grow from aging and so on, but it's grown a lot in the fields of each family and is one of the local's typical vegetables.
When It Is Eaten
It is often eaten during the hot season between August and September.
How It Is Eaten
I'll put in my evening face, which is boiled in boiling water, cut or cut, and then cook the sauce and stop the fire. It's delicious even when it comes to other ingredients, such as oil raising and potatoes. Not only is it tastey, but it's slightly different from winter's food, but the taste is similar to the taste in a light night and has the unique sense of trom in a boil and in an evening face. It's good to boil it in soup, or to cook it with pork or chicken, or to make soup. Be careful not to cook too much.
Recipe — Serves 4
Ingredients
- 200 g evening Face
- 10 g niboshi (dried sardines)
- 50 g miso
Method
- I'll boil the soup.
- If you put in your evening face cut or cut, or cut in half, and boil up, add a taster, and then stop the fire.
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.