Kyanokkojirukenojiru きゃのっこ汁

History and Origins

The "Kinjik" is a finely carved dish prepared with finely carved vegetables, mountain vegetables, and golden beans. In the Akita Prefecture and ZXAomori Prefecture and other Aomori Prefecture, there are various annual events that have ended in the year's end, and in the early New Year's, the last month of January 15th, the last month of the month of the month, the last month of the month of the disease, the last year of the disease-free season. In the past, it was a nutritional meal that we used to cook in a large pot, which we used to cook for days, so we wouldn't have to stand in the kitchen many times in New Year's. It has been reported that the soup has been eaten in northern Akita, where it has been known to eat "the juice" and "the juice of the deer," and "the cucumber" and "the cucumber." By the way, it's "Oh, it's so" in the Hajitaka, in the central part of the northern coast. It is characteristic of Akita Prefecture to add a baked product based on b-pronounced blue bean flour.

When It Is Eaten

Oyster. Oyster.

How It Is Eaten

All the materials are cut more fine than lye, and in a large pot you put the juice and tools in, and you boil them, and you taste them with a taste. I'll put some baked rice in the last place. Although there are some differences in the ingredients and flavors used in each household, basically they are made in a large pot, and then they are separated and heated and eaten over a period of days. As the days go by, the material will taste better and taste better each time you eat it. Also, it's a lot of work to roll lots of tools into the open, so water and canned materials are now regularly sold in supermarkets.

Recipe

Ingredients

• 1 kg daikon radish
• 200 g carrot
• 400 g sweet potato
• 500 g yam
• 150 g butterbur (塩抜きしたもの)
• 150 g bracken (塩抜きしたもの)
• 200 g 竹の子
• 200 g grilled tofu
• 4 aburaage (fried tofu pouch)
• 4–5 shiitake mushrooms
• 80 g Kintoki beans
• 100 g lily bulb
• 150 g zenmai (royal fern) (戻したもの)
• 200 g chestnuts
• 1 kg potato
• Mix: a pinch bonito flakes
• Mix: a pinch kelp (konbu)
• Mix: a pinch niboshi (dried sardines)
• a pinch salt
• miso, to taste
• 焼ずんだ
• Mix: 500 g 青豆粉
• Mix: 100 g glutinous rice flour
• Mix: a pinch salt

Method

1. I'll make some soup.
2. The main root is cut into dice and boiled until it becomes soft.
3. I'm going to cut the beans into small pieces, big ones, and tender the golden beans.
4. The other ingredients (other dishes with boiled sauce) are cut to the size of a dice, put them in a large pot, and boiled in soup.
5. (When it is cooked, put a large root, a pinch, and a bowl with a good taste, slowly boil it and make it taste)
6. The last thing you do is burn it and put in the root.
7. I'm making a lot of rice and water. I'm making this into a small mold.

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.