Zuikinotaitan ずいきの炊いたん
| Prefecture | Kyoto (京都府) |
|---|---|
| Region | Kinki |
| Japanese name | ずいきの炊いたん（ずいきのたいたん） |
| Reading | Zuikinotaitan |
| Home area | Nakatami, Post-Castia |
| Main ingredients | Fabulous |
History and Origins
The "Schin Cooking" is a dish known as home cooking with the leaves of the rye. I don't want to boil the soup so that it can be put into place. Japanese traditional vegetables that are familiar to Japanese cooking. The leaves of a lily potato are also eaten as a snack and are an invaluable ingredient. In choosing a broom, you should choose something that has a strong and strong pattern. The flavor and fresh taste of summer are preferred as a surprise in summer, and besides the "Found of Straw" and other dishes are known as vinegar and sweets. Also, at the northernmost castle in Kyoto City, there will be "The Festival" in the fall, where you will be grateful for Fukuoka. The main part of this festival is the god who has lain on the roof. The roof made of thick red and the wood of a variety of cooing vegetables is a condensation. When she said that she would take the dried-out after giving birth, she was eaten by the postnatal.
When It Is Eaten
Harvested from summer to autumn, and lined up in the shop. For this reason, each family is made and eaten as a summer gift of Kyoto. It has been reported that eating a snack cleans blood and is known as one of the foods that is always eaten after giving birth. It's a dish that is bound to be cooked when it comes to people, such as a celebration or a petition when it's a little cooler.
How It Is Eaten
If you put vinegar in a pot of plenty of water and you do a linoleum, you peel it off and put it in water with vinegar in it for a few minutes. Then I put soy sauce, garlic and so on, but I put citrus in the soup, boiled a little, and then I put a solution in the solution. Please leave me alone for the last time. In addition to the cucumbers, there are ovens made with oil and other foods that are more tasty and so forth.
Recipe — Serves 2
Ingredients
- 350 g taro stems
- 1/3 aburaage (fried tofu pouch)
- 300 ml dashi stock (カツオ)
- 4 tsp dark soy sauce
- 4 tsp mirin
- 4 tsp sake
- as needed ginger
Method
- Since it contains a strong ac, we will boil the skin in two minutes with a hot water of 1 teaspoon of vinegar. After that, we'll do some digging into the water.
- Cut it to easy size and narrow down the moisture.
- I'll put a taste-supply in the soup and a thousand chopped oils in the soup.
- I'll put in the cucumber and boil it. It's on a bowl, and it's made of clay.
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.