Home / Fukushima / Konnyakunoshirāe
Konnyakunoshirāe こんにゃくの白和え
| Prefecture | Fukushima (福島県) |
|---|---|
| Region | Tohoku |
| Japanese name | こんにゃくの白和え（こんにゃくのしらあえ） |
| Reading | Konnyakunoshirāe |
| Home area | Kaji-san, Kaji-san. |
| Main ingredients | It's sweet. It's tofu. It's carrots. |
History and Origins
It is known as the Hijijigi's place of origin, and it is held by the Fujisawa Gate, dedicated to a man named Fuji guard who spread the art of making it into town. Since the Edo, production has been made, and it is said that it was more successful by the year 30 of Showa. Now compared to the peak, production is still, and many mills are also used to making flour in small quantities, and we are used to it as special products. As a dish of garlic, it is famous for its delicateness, but often made in the home is "silly white." I'll cut the water very tightly and make it a mixture of seasoned tofu and garlic.
When It Is Eaten
In the past, it was thought to be a dish made when a captor or a person gathers. Now the dish that can be eaten year after year, but the tools used by the season are different, so it allows us to enjoy the season. By the way, it was made particularly well until around the mid-'30s, and it was said that from late October to late November, it was done well.
How It Is Eaten
After cutting short a book, I will boil the carrots with soy sauce and sugar to cut the water. It's made of sugar and salt, which is equal to to tofu. The sugar has come down and the sweet tea has become sweet.
Recipe — Serves 4
Ingredients
- 1 carrot
- 1 konnyaku
- a pinch sugar
- 1 blocks firm tofu
- 4–5 tbsp sugar
- a pinch salt
Method
- I'm going to cut a three-inch volume and then cut it down and then boil it with a piece of sugar or soy sauce and drain it.
- I'll have to drain the tofu for about an hour.
- I'll cut the tofu into the dish, and then I'll rub it thoroughly with sugar salt until it's smooth.
- When you boil it down, put the carrots in three, and you will have a good effect.
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.