Suiton ひっつみ

History and Origins

The province of Fukuoka has many flat land in the Northeast River, and the rice fields have been separated from the old ones, and the size of the rice was large. However, since the cold was so severe that rice was not available, it was also produced by wheat, wheat and nearby to stabilize the diet. So much of the food used in rice flour, flour, and florida has developed a "steel," a dish made by pouring water into the flour. "Sweet" is one of the typical dishes, and the rice was eaten more often as a major substitute for food at a poor age. The word "knit" is said to be changed by boiling the thinnted dough by hand. In some areas it is also called "take it off," "take it off," "take it off," "take it off," and "take it off." Materials and soups vary from region to home, and in some localities they can include chickens, mushrooms, river crabs, river fish, and fish.

When It Is Eaten

They are eaten year after year, regardless of the season, but they are happy in warm and cold winters. It was made even when people gathered for dinner and asked for help in farming as home cooking. I'm still being behaved on community affairs.

How It Is Eaten

Add water to the flour and then rub it with a thin piece of flour, rip it off with your hands, place it in the soup of chicken meat, beans and mushrooms, and boil it. By squirming tightly, you will become a thin, conical fabric. The tools that you put in may vary from region to season, but in the coastal areas of the tributaries, sea animals such as Samma and fish, and in the inland areas of Ishihara, where rivers and river fish and the citadel are native to Ishio. Tastes are often made of soy sauce, but they vary from region to family. Some things are sweet and eaten, such as Little Beans and Snacks. In recent years, tastes like curry, sea, Chinese and other have been enjoyed.

Recipe — Serves 4

Ingredients

• 250 g wheat flour (wheat flour)
• 150 ml water
• 200 g leg (chicken thigh)
• 10cm daikon radish
• 5cm carrot
• 1/2 burdock root
• 6 shiitake mushrooms
• 1/2 long green onion
• 6 cups dashi stock
• 1 tbsp sake
• 1/2 tsp salt
• 3 tbsp soy sauce

Method

1. Put flour in the bowl, make a fold, and put water in it. First, we mix them together with chopsticks, then we wrap them in a hard, soft, soft, ear-to-ear shape with our hands, and we keep them in the refrigerator for two hours.
2. The carrots are cut short at the root, the cucumbers are dried, and the water is covered for about a minute, and then we pull out the pot. I'll take the axis and cut it in slices.
3. It's a pot with sauce and chicken, and a slice of chicken. Once you're boiling, you'll take a pot and put it in the radish and the carrots and the beans.
4. The salt, soy sauce, and wine taste the taste. When you brush the fabric, you hold the material on your left hand, pull it thin with your right hand, and rip it to the size that you can easily eat. (five centimeters, four centimeters, and so forth.)
5. Once you have a boil, add a thinly cut nail and stop the fire.

More About Suiton

Suiton (水団 or すいとん) is a Japanese dish that is made by slicing flour dough by hand, rolling it by hand, and scooping it into small pieces, then boiling it in soup.

Overview

Suiton has a long history, and its root "mizu-dango" can be seen in the Muromachi period. It is also called "water dumpling". The cooking method of suiton on the material has changed drastically, and the form of hand-cooked flour like today appears in the late Edo period. From the Edo era to the prewar days, there were stalls and restaurants specializing in suiton, and it was popular food for ordinary people at that time. Although it had decreased considerably in the middle of the Taisho era, immediately after the Great Kanto Earthquake, stalls appeared everywhere in the burned fields as the food situation worsened.

It is a type of dumpling, and as a cooking recipe, "suiton" is made from crushing grains and nuts containing gluten and dropping them into hot water or soup. The way to eat depends on how much effort or arrange the cook has, or a regional custom.

There are many variations, such as simple dumplings made by mixed dough into hot water, and zoni with miso soup or simple soup with broth.

Suiton is also sold as vacuum-packed products by noodle manufacturers such as Shimadaya.

Regional Variation

The name of "suito" is known nationwide, but differs a little depending on the region, "hittsumi (ひっつみ)", "hatto" (はっと), "tsumeri" (つめり), "tottenage" (とってなげ), "odansu" (おだんす) and "hinnobe" (ひんのべ); - called by the name of the dish. These foods similar to suiton are characterized by the ingredients and dashi stock that are put in each region, and the cooking methods differ from region to region. Even in the same region, cooking methods and names vary depending on a district or individual home.

For example, "Hatto" in the northern area of the Miyagi prefecture to Iwate prefecture in the northern part of the Sendai clan is divided into small chunks of flour dough kneaded with cool water and thinned by stretching it like noodle with fingers. In Aomori prefecture, Iwate prefecture, etc., the manner of dividing flour dough is different.

Text adapted from the English Wikipedia article Suiton 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.