Sasamaki 笹巻き
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | 笹巻き（ささまき） |
| Reading | Sasamaki |
| Home area | All within the province. |
| Main ingredients | The leaves of rice and rice. |
History and Origins
The rice was wrapped around the leaves of the rice, and tied with the I plant and boiled. It is traditional food from all parts of the province, and in some areas it is called a "cook" nationwide, and it is wrapped in bamboo skins and other items. What is rolled around in the yakuza can be seen in addition to Akita, as well as in the Shinkata, Yamaji, and Fukushima community. Bearzaza has been used as a popular medicine for ages and has been valued for all kinds of diseases. It has been said that the leaves of the plant contain antibacterial and anti-climbicide, and they have long been used to wrap up food and portable food. Rice is less harvestable than plain rice, and it has often been used as a welcome dinner for old times. I think it's best to say that Sakura is a slightly more affluent culture of hale than rich rice. At Akita Prefecture, it was once a dinner for the last verse, the first verse, and the last part. In the days when all the plants were done by women, the girls of the farm were accustomed to returning home as a "good night' rest," and they had a bowl of rice as a gift from their wives.
When It Is Eaten
It's a common food prepared by lingual passages and after-planting plants. The taste of Akita's first summer.
How It Is Eaten
It's common to eat with the leaves of the carp mixed with sugar. The spirals vary according to the region, but if you use three, they're called long wraps or two. In Third City, there is a locality of a small triangle with one big fan, a narrow triangle with a small triangle in the city of Yoichi, and this triangle in Sendhoku. The leaves of the carp are characteristic of the role of food as well as the soft aroma of the carp.
Recipe
Ingredients
- 1.5 kg glutinous rice
- 150（3） bamboo leaves
- as needed rush grass
- a pinch baking soda
Method
- I'll wash the leaves and wipe the water and cut off the stem and stem. Wash rice and give it to the monkeys, and I'll leave it for about 15 minutes.
- Look at the leaves table at the root on the right. We're going to go inside from the base on the right, and we're going to make a triangle tube.
- I will make sure that rice doesn't spill before.
- I'll put it at the top of three from the back of the stilt.
- The stem part is left on top of the stem, and it's involved.
- I'll put the (5) rice back and forth.
- Break the lid in front of you, knock the lid over the other side, and fold tightly.
- I'll cover it in shape, I plant it in an I plant, wrap it in a round ball, and dip it in it for about two hours.
- Put a little soda in the boiling water (over the amount of boiling water) and fill it up with a soda, fill it with a bowl of water, boil it in half an hour, cool it, and wrap it in a cloth that has been pressed into it.
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.