30 21 しんごろう
| Prefecture | Fukushima (福島県) |
|---|---|
| Region | Tohoku |
| Japanese name | しんごろう |
| Home area | I'm sorry, I'm sorry. |
| Main ingredients | White rice, tops |
History and Origins
A large crop grown in Fukushima Prefecture. It's called "shoe" in the province, and it's also used in various local dishes. It was the "Founding" that destroyed this carpet, and added some of it to taste and drink, sugar and garlic, and made " whole bowl" and baked it up for the meal that I had destroyed. The odd name for coral is derived from the name of a young man. He was not able to eat the rice on New Year's Eve, but he couldn't eat it, or coral, or fish, or fish, or fish instead of cucumber, or roll it up, or put on " whole bowl" and cook it, and it was deliciously done, and his mother was so happy that it was named after him. It's a simple, but delicious, local dish that's eaten in the province, especially in the countryside.
When It Is Eaten
It's a dish that's been eaten year round, but it's often served as a celebration of the harvest when new plants are made. It's also often eaten with coral, whale juice. It is believed that the salted whale whale's fat body is boiled in gravy, and that it was eaten for the purpose of taking nutrients into its body for the winter after harvest.
How It Is Eaten
I'll ground the rice, roll it to the size of an egg, stick it in the bowl and bake it in the hearth. When both sides have a fire eye, we will cover the carpet and then we'll burn it to the point where we can burn it up. Other than white rice, I sometimes use plain rice. Also, all the ingredients used in making carpets, such as flavor, sugar, garlic, and alcohol. Although the materials are relatively identical in every area, the distribution varies from home to restaurant, and the taste produces personality.
Recipe — Serves 4
Ingredients
- 4 cups white rice
- Miso: 1 cups perilla seeds
- Miso: 1 cups sugar
- Miso: 1/2 cups miso
- Miso: 3 tbsp sake
- 16 skewers
Method
- I'm sorry, but I'm not sure how to do it.
- Put the rice in the bread, shake it with the weak, and cook it in the ground, and hold it in half a pound and half a pound.
- The rice was cut half the time with saws and then rolled into the size of an egg and stabbed it in the thorns.
- After a good deal of roasted rice, we mix sugar, taste and drink and make a bowl.
- I'll burn both sides of the fire with three stabs in the lining. After I have my hot eyes on, I'll put on all the carpets and burn them up and then I'll have a little burned eyes.
More About 30 21
It's one of the local dishes that goes to Nansu and Yogocho, Fukushima Prefecture. The rice was half-sized and contemplified, stuck in a bamboo pot, mixed with a sweet taste of egoma, painted and baked with charcoal.
Word Origin and Customs
The most widely known theory about the origin of names is that of the name of the person named "No Koro", the father of cooking. The new Koyo, who was poor and unable to buy a new moon, crushed it and baked it with a bowl of egoma. It was so delicious that it became a reputation throughout the village and a local local food.
Other theories are that farmers who had their hard - growing rice grown on the soil were bought from the annual harvest and ate from a thick black egoma so they wouldn't be able to see it as coy.
Until recently, there had been a practice of making wax and eating it with whale juice after the new harvest, but now it is sold as a special product of the Unizu variety, regardless of the season.
Text adapted and translated from the Japanese Wikipedia article しんごろう 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.