Natazuke なた漬け
| Prefecture | Akita (秋田県) |
|---|---|
| Region | Tohoku |
| Japanese name | なた漬け（なたづけ） |
| Reading | Natazuke |
| Home area | All within the province. |
| Main ingredients | I'm a sweet drink. |
History and Origins
"Sniffing" is a raw root cut and swallowed in sweet wine. (Akita's masterpieces are packed with a large amount of silk, dried, dried, and raw.) In this case, there is a sieve and a walnut, and because of making the radish root a thick branch with a blade, it's called "snacking." Akita Prefecture was a natural Akita, and because of his abundant forest resources, the forest industry has become a part of many homes. The cut with a cut will make the cut more pleasant to the inside of the large root. And the taste of the gums is still characteristic of the natural sweets of the carp. There's nothing in daily meals, lunches, and wine bowls, but there's a word for "coo" and "massy tea" that's so essential to Akita's people.
When It Is Eaten
I eat one of these during the cold. It's essential for eating and tea and for everyday living.
How It Is Eaten
After boiling it, it is soaked in salt for about two hours, and then it is poured in water, and then it is poured in a week or so with sweet wine and sugar.
Recipe
Ingredients
- 2 kg daikon radish
- 40 g salt
- 60 g sugar
- 400 ml amazake (できたもの)
- 1 red chili pepper
Method
- I will remove the skin from the root and cut it into a piece of easily eaten size.
- Put the cut root into the monkey, apply boiling water on top of it, move it into the tub, and mix it well.
- I'm going to pack two days.
- After cutting the water in the tub, add sugar and sweet wine.
- I'm going to scatter red peppers.
- It's a good mix.
- It's heavy again.
- It's about the week. It'll be about time to eat.
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.