29 15 かまぶく
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | かまぶく |
| Home area | Northern District |
| Main ingredients | You're a potato. |
History and Origins
"Clean" is a sweet, boiled potato with starch and sugar added to it and shaped into a conch. In Japan, Ishi and squabbles have been eaten on a wide scale on Hale Day, such as in Japan, but at Akita Prefecture they have been made into a staple for celebration and festival, and as part of mouth-to-mouth candy. In the past, it was reported that fish were not available in the inland mountains of Akita Prefecture, so they clung to local food supplies and found their carpenters. In the area of Hikashigawa, Mito-Cho, the "chinji" is called "swift" because it was built in the Great Hall during the winter season and gave it to relatives and others. It's a characteristic of a mix of the potato and the paste and sugar and salt without any use of fish milling. In some areas, we use gravy. Also, by home, you make a mixture of the ingredients you like, such as beans, pumpkins, and lentils. This colored fabric and potato fabric is wrapped around it, and it is produced in a spectacular way. It's a simple sweet taste of the material itself, and it's held in place, and it's a good feeling. It's a precious treat that's been so difficult to taste now that the maker has dropped so much.
When It Is Eaten
Mainly on New Year's Day and the Cemetery, but also on athletics and other activities.
How It Is Eaten
A round, convex shape that will evaporate for about an hour and a half and then cool enough to cut into the desired thickness.
Recipe
Ingredients
- Dough: 1.5 kg potato
- Dough: 1 kg white sugar
- Dough: 800 g glutinous rice flour
- Dough: 600 g rice flour
- Dough: 2 tsp salt
- Dough: 250 g potato
- Dough: 1 kg white sugar
- Dough: 500 g glutinous rice flour
- Dough: 500 g bean paste
- Dough: a pinch salt
Method
- Make "white cloth." The potatoes are boiled, peeled, crushed, and mixed with white sugar and salt. I put in this rice flour and gravy flour and mix it by hand.
- I'll make a "koo bean dough." The potatoes, white sugar and salt mixed together, add a paste, add another paste, and then add rice flour to the end and mix by hand.
- I'll stick white fabric in a stick and then thin it. The fabric of the two miniature beans is also rolled around in a spiral on similar mustard, white fabric.
- The steamer is steamed for about an hour and a half, and it's cold before cutting.
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.