30 1 いかにんじん
| Prefecture | Fukushima (福島県) |
|---|---|
| Region | Tohoku |
| Japanese name | いかにんじん |
| Home area | Fukushima City |
| Main ingredients | I don't know. Carrots. |
History and Origins
How can you get a carrot to cut into pieces of carrots in a pot, and not be swallowed in a bowl of soy sauce with soy sauce or garlic? It's a delicious dish of carrots and sweets that will make you feel better and make you eat better. It's been eaten for over a hundred years, and the flavors are different at home. They're loved in a variety of ways. It's said to be very similar to Hokkaido's native dish, pine prefecture, but there's a difference between pine cones and carrots. However, there are theories that pine pines are either the root or the reverse of carrots, and often the two dishes are thought to be connected.
When It Is Eaten
Now eaten as a common haiku year, it was originally made for preservation in winter. The way the carrots were soaked in the rice for days on a shelf, they were prized on Fukushima, where snow was hard to harvest in winter, and they were able to last longer. We're also known as native food, which is essential to New Year's. They like it, not to mention rice.
How It Is Eaten
I'm going to dip the carrots in the pan that I cut into. It will be finished after half a day, but after a few days, the flavor will be more palpable. In some areas it is said that it can be done with a finish, that the flavor of the dish can be added, and that it can be eaten even better.
Recipe — Serves 4
Ingredients
- 1 するめいか
- 1 carrot
- Mix: 2 tbsp coarse sugar
- Mix: 200 ml sake
- Mix: 65 ml soy sauce
Method
- Each one is divided into three sections in a vertical order and then cut into pieces.
- The carrots are cut into pieces as long as each one.
- The periphery is combined and boils until it melts and cools.
- Mix the carrots together in the bowl, add three, and then mix them with zuri and then stuff them as they are.
More About 30 1
How are carrots? It's a native dish of northern Fukushima Prefecture.
Cut the slme and carrots into slices and taste them with soy sauce, Japanese wine, and garlic. It is mainly made in each household from late fall to winter, and is known as a noose and nosh.
It's a plywood-snaping theory.
One theory says that when a person learns how much it's been changed into a country, he takes it back in 1821, and adds special cloths and so forth.
The Town.
It was such a simple home dish that it wasn't seen as a food for hospitality. But when it was introduced on TV by a Fukushima City by Amanant Sato, who was a member of the team, how he noticed the local people and began to do PR as a local masterpiece. Even the hot springs in the Fukushima City, from B, have been provided by each of the hotels as part of the winter meal for customers.
Chips.
The fourth re-dump will be scheduled for the summer of 2017.
Text adapted and translated from the Japanese Wikipedia article いかにんじん by its contributors, licensed CC BY-SA 4.0.
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.