Imonokojiru いものこ汁
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | いものこ汁（いものこじる） |
| Reading | Imonokojiru |
| Home area | Southwest |
| Main ingredients | It's a very good place to start. |
History and Origins
Soy sauce is a soup made out of renal potatoes and is eaten as a dish of pot. It is known as the native dish of the rock and Akita and is also eaten in various places, including the Tohoku region. In Akita Prefecture, potatoes and potatoes are called "coo" by the parents of the potato, and they are called "coo." The seismopoda, grown in the area of Iseshima City, is made under the local soil and climate and is characterized by soft teeth and distinctive tenacity. It is said that the history of lily growing begins when, in a long time, some 270 years ago, in a leisure year, we picked seed from the Miyagi Prefecture Sendai region and called it "big potatoes." In the southern province, it is the typical native dish of autumn, which is compared to the squabble pot in northern prefecture.
When It Is Eaten
During the autumn when the mushrooms are plentiful, they are made with a variety of vegetables, flavored with rice and soy sauce, and a celebration of harvests. At Tsukira Falls, Japan, there is a fall poem that is hosting various events, such as soft dancing, Shinto, and traditional arts, while eating citrus soup every year.
How It Is Eaten
She peels the potatoes and boils them in round water. Put chicken in half-boiled, boil it further until it is soft, add thread to it, and taste it with a sauce. I put in a bow just before I eat. When you use the crack to the root, you can enjoy a different sense of food. There are two ways of taste and oil in the plain deer region.
Recipe — Serves 5
Ingredients
- 10 taro
- 150 g chicken
- 1 chicken bones
- 1 packets konnyaku noodles
- 200 g mushrooms (サワモダシ)
- 1/4 bunches seri (Japanese parsley)
- 75 g miso
- 800 ml water
Method
- The elyses do not peel and cut, but boil whole, with a quantity of water. When half cooked, add chicken, chicken, and cook until it's soft.
- I'll keep the thread warm.
- The cut is easily eaten. Put a thread in the thread and taste it with the paste.
- Cut the seraphs into three centimeters long and put them right before eating.
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.