Dentōmochiryōri 伝統餅料理

History and Origins

The southern province was a relatively mild climate, where rice production was central from old times and rice was stable and growing. In Aki City, there is a custom of eating rice more than 60 times a year for every season of the season or event. Also, in the military, at the time of the wedding ceremony, a ceremony called "Akimoto" was eaten. The tradition of eating the "Again" on a celebration or a celebration or a celebration is in a specific area. At the "The Book of Books" seat, a manager called "The Manuji" goes on speaking up. There are also manners and rules in eating, and it is said that it is due to the custom of "kozuga" and "song" from the origin of the dish. There are such dishes as "Clean Cook" and "Clean Cook" and other dishes that are mixed with such ingredients as "Steam" and "Pretty" and so forth.

When It Is Eaten

By the 'Symbate', we have more than 60 meals a year in parallel with the New Year's, the 'Precise', the 'Precise', the 'He', the 'He', the 'He', the 'Bub, the 'Naji', the 'Bu', and the 'Big' and so on and so forth. Also, when you have guests or a wedding ceremony, they are eaten with a bowl.

How It Is Eaten

There are many foods that are used for natto, rice, yams, yams, yams, mushroom, branch beans, shrimps, dojoo, wao, squid, and so on. There are also things in the soup, things that are involved, and there are about 300 ways to eat now. In recent years, cheese, curry, tomatoes and other dishes have also been used.

Recipe

Ingredients

• Mochi: azuki beans
• Mochi: a pinch 、 shrimp
• Mochi: edamame
• Mochi: dried shiitake mushrooms
• Mochi
• 20 g 鶏ひき肉 (赤身)
• 200 g burdock root
• 3 tbsp soy sauce
• 2 tbsp sake
• a pinch oil
• 180–250 ml dashi stock
• 1 chili pepper
• Mochi: walnuts
• Mochi: perilla seeds (perilla seeds)
• Mochi: natto
• Mochi: daikon radish (細いささがき)

Method

1. The citrus beans are boiled, crushed in sugar and salt, taste them, and rip off the freshly ground pepper and make fun of it.
2. The sauerkraut can be washed, steamed, steamed with oil, tasted with boiling juice and wine, and peeled off the freshly ground walnut.
3. A sieve of soy sauce can be put into a vat and ground and tasted with sugar and salt.
4. I'm going to cook the rice with a bowl of garlic, boil it in the soup, taste it, add a piece of flour, and cook it. Add a soy sauce.
5. I will put the rice in a leathery place, boil it with oil, water it with water, add chicken chicken and so that it can be stirred. I'll taste it with soy sauce, and then finally add some pepper and rip off the freshly ground sauce. When it is soft according to taste, it will add more juice.
6. I often rub and cook a lot of walnut. Sometimes I put in some water-hydrated tofu.
7. I'll use fried bread and then I'll do a sultry. Add water, sugar, soy sauce, taste it with salt, rip off the fresh pepper and fill it with whole pan.

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.