Zuikinonimono ずいきの煮もの
| Prefecture | Nara (奈良県) |
|---|---|
| Region | Kinki |
| Japanese name | ずいきの煮もの（ずいきのにもの） |
| Reading | Zuikinonimono |
| Home area | All within the province. |
| Main ingredients | I don't know. |
History and Origins
"Sweet" refers to the leafy strip of a semblance, and the leaves of a red stem type, such as a pepper potato and eight heads, are judged to have relatively little citrus and to be eaten. What is peeled and dried is preserved food called potatoes, which is returned to be used as a dish of stew and soup. It is common for potatoes to be made from the seeds that were harvested during the harvest. In Nara Prefecture, this rose is wrapped in a newspaper and refined with a soft white is recognized as a traditional vegetable of the Great Republic. White leaves have been established as beautiful, luxury food, and never to be marketed. They are still produced and sold in the Nara City region. The use of potatoes during the time of the fall of the Edo period is noted in the "East Great Temple Office Document." In Nara basin, where there are many rice paddies, rich water resources have been produced in the background, old and good native potatoes have been eaten daily. A dish that has been used in a restaurant is known as a common family dish, such as stew and vinegar.
When It Is Eaten
In some areas, the bowl contains a bowl of citrus vinegar and a seven-color blend of seven ingredients.
How It Is Eaten
The cucumbers are peeled and cut into about three centimeters long and boiled in water for about 30 minutes, and served with a bowl of water.
Recipe — Serves 4
Ingredients
- 280 g taro stems
- 60 g thin aburaage (fried tofu)
- Mix: 200 ml dashi stock
- Mix: 40 ml soy sauce
- Mix: 1 tbsp sugar
- Mix: 1 tbsp sake
Method
- After having been soaked in water for about 30 minutes, with a lot of water, and cutting water.
- The fried fish is cut into short books.
- I'll put seasoning A in the pot, and then I'll put a little thinnuts in the pan and I'll boil them.
- The cucumber itself is so loose that it can be steamed and cooked with oil. It is delicious. Cook until the soup is gone.
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.