28 28 しだみだんご

History and Origins

"Stiff" is a word for "stuff coral," and "stuff coral" has added sugar to the "stuff" and has been covered with coral and floured with flour. In northern and northern provinces, the cold winds that blow from the Pacific in the summer have often been the result of the bad weather. That is why, during crop failures, "silence" was valued as a dry stocking. It tastes good, it tastes good, it contains calories, protein, fat, and carbohydrates as much as white rice. After the war, the development of agricultural technology has ended the role of fuel-saving fraud, but it has been re-emphasized by the effects of recent natural food booms. The sea cucumber boils what she picked from September to October, and soon boils it for sanitation purposes, then drys it. Before eating it, it's ash and soda, and it needs a little snack and a little snack, and it's a very complicated food.

When It Is Eaten

Since it was eaten in each home as an emergency or winter daily meal during a crop crop, there is no custom in particular to eat as a program food.

How It Is Eaten

We'll add sugar to the ground of boiling mustard while removing the skin and the roughness. We'll mold it into coral and put on any powder we like. There is also something made of flour made from boiling water that wraps the "spain" in the dough and is steamed. We wrap and steam the "smell" with a dough of flour mixed in hot water. Other dishes with "scarlet" include "stas" being mixed with rice flour, flour, and green beans, as well as "sniffs" and "steak" being crushed and pastries being ground with boiling flour and sugar.

Recipe — Serves 6

Ingredients

• Mix
• 85 どんぐり
• 100 g …または【乾燥しだみ】 (どんぐりから殻とごみを取り除いたもの)
• 200 g …またはアク灰汁抜きしだみ (作り方【灰汁抜き】でできるもの)
• 25 g sugar
• 1 g salt
• 10 g（） kinako (roasted soybean flour)
• Water
• 700 g ナラの木灰
• 1,000 ml boiling water

Method

1. (Sweeting the mustard-sniffed stamen from water, boiling them, spread them out on monkeys, and dry them until the shell is so fragile that they can break apart.)
2. It's a long-term preservation.
3. The monkey with the citrus citrus sieve is put in the oak ash and put it in a large container.
4. We're going to collect 1,000ccs of hot water in the form of water, and then we're going to put it down and we're going to clean it up. If it's dark, put it down again and wipe the clean air. It's gonna take two days.
5. Put dry water and a lot of water into the citrus sauce, and put it into the fire. If you boil it, cook it weak, and cook it for an hour or so.
6. I'll change the water and cook it again. I repeat this about ten times. Of ten, the third time I cook with plenty of lye.
7. I'll boil it and throw it away until the juice is out while I taste it.
8. The sieve is cut from the citrus stamen and add sugar and salt to the fire.
9. If the water runs out, you can stop the fire and if you get a mild heat, you can burn it with a blender. (If there is no mixer for it, you can burn it with a pot or saw.)
10. I can form a cluster of fortygs less than one by equal.
11. You can put on a soft powder if you like.

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.