Tororo みずたたき
| Prefecture | Iwate (岩手県) |
|---|---|
| Region | Tohoku |
| Japanese name | みずたたき（とろろ） |
| Reading | Tororo |
| Home area | Axe and northern Hanayama. |
| Main ingredients | Soy sauce. |
History and Origins
Although the deep house system at the border of Akita Prefecture is cold and snowy, it is surrounded by rich mountains, and there are many native foods that are grown in the spring by mountain plants, in the fall, and in the fall, and in the river fish. The "Russ" is a plant of the Iraqi sauerkraut and is a mountain vegetable that thrives on the clean waters of the mountains. The leaves are dark green, and the stem has a red color to the root. In autumn, there will be a little pealike lump at the root of the leaves and you can eat it. "Russ" is called "weasel" because its name comes from a swamp that looks like the water of the Great Serpent. The "screw" is a dish that is seasoned with a piece of red on the base, or with a piece of paper or a piece of rice. What was in the bowl is also called "Silence." The stem has a high volume of water, soft, and distinctive, perky texture. It doesn't taste good, so you can cook in various ways and have a wide range of dishes. The "sweep" is carved and ground to produce sticky bows, but the more red the stem becomes, the stronger it becomes. It's a precious vegetable, especially in spring to summer, since it can be harvested for a long time from May to October. In the local area, the harvests during the soft June season can be either water-watered or frozen.
When It Is Eaten
"Sweet" can be harvested for a long time from May to October, but especially spring to summer is delicious. Some local people have frozen their harvest during the soft June season and eaten it at other times.
How It Is Eaten
The skin of the red root part is peeled, crushed with sticks, and then carved with a knife until the stick comes out. Mix with taste buds, lentils, sesame oil and sugar. What was in the bowl is called "Screw." The "snap" is also used in other ways, such as rice sauces, soups, fried foods, shallows, stews, and soups. Also, the berries of the "snap" are reduced to a broom.
Recipe — Serves 10
Ingredients
- 200 g red root of the eye
- 50 g miso
- 1 tsp sugar
- a pinch mirin
- 1 tsp soy sauce
- 1 shredded nori
- 30 g green onion
Method
- Using the root of the moustache (about 5cm from the red root). We fold the red root from the stem, peel it, clean it, clean it. You may have some skin left.
- I want to put my eyebrows on the board and hit them with a stick. At this time, it's easy to cook without jumping when you're putting your straw in a thick plastic bag.
- Cut the hammer in fine detail until the knife is removed.
- Add a bowl of taste buds, sugar, lentils and soy sauce, and taste it. The seasonings are prepared according to taste.
- I put them on vessels and put them on top of me with a string that I'm going to wear.
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.