Kyabetsumochi キャベツ餅

History and Origins

The cabbage is a native dish eaten over 80 years ago in the county city of Iseshima. A farmer who grows rice and cabbage is said to have produced it while he is self-sufficient. The contrast between the flavor of freshly boiled cabbages is a pleasant one. In recent years, local dishes have been born, such as the casserole and cheese combined with the spring roll and the white ball instead of the pepper. In the Fukuyama district, more than 80 years ago, there has been a diet of a local dish called "cavets" I'm going to put the whole thing together with the fresh cabbage. It's one that enjoys the contrast between the shaggy flavor of cabbage and the soft spot. It's a simple dish, but these days we enjoy local food, such as cacabets and cheeses combined to make a spring roll or white eggs instead of rice.

When It Is Eaten

Since it's an idea for eating rice and cabbage without getting tired, it's been eaten all year round. A farmer who grows rice and cabbage is said to have produced it while he is self-sufficient. It's an idea to eat a large amount of rice and cabbage well without getting tired of it.

How It Is Eaten

Cook the cabbage and taste it with soy sauce, soy sauce, and so on. Apart from the slightly different flavoring and cooking methods of each household, cabbages vary in the sweetness and food from season to season, and taste changes in the cooking season.

Recipe — Serves 2

Ingredients

• 4 cut mochi blocks (mochi)
• 1/2 cabbage (Mサイズ)
• 1/2 tbsp oil for frying
• Mix: 1/2 tbsp sake
• Mix: 1/2 tbsp mirin
• Mix: 125 ml water
• Mix: 15 ml soy sauce
• Mix: 30 ml snacks

Method

1. I'll boil the cut in boiling water for two minutes and leave it as your favorite softness. We'll cut cabbage into pieces.
2. I'll boil the hot pot, make oil, and cook the cabbage lightly.
3. I put a citrus in two and make cabbage my favorite softness.
4. If the cabbage gets stuck, we can mix it up in advance and add a flavor for the B-axis.
5. I'm going to put the bowl in and I'm going to cut it off.

More About Kyabetsumochi

The cabbage cabbage is a local dish from the west of Fukushima Prefecture.

Overview

The oiled cabbage was mixed in with a mixture of soy sauce, casserole, garlic, and so forth. Because different flavors and flavors of cabbage vary according to places and seasons, flavors vary from home to home.

History

It's a dish that has been rooted in the west of County City for over 80 years, and it was born as the wisdom for eating the rice found in your home.

Since it was a very simple home dish, and it was not sold at the store, the reputation outside of County City was not very well known. But from 2012 to 2013, the secret cook's Knemin SOW, and several times introduced as food eaten in County Mountain City, received a huge reverberation from the county.

With such a reverberation, there are increasing opportunities to eat outside the home in 2015 even "The Sakura's" in Tokyo Park.

A footnote, a source.

The results of the search for the recipe for the hidden kenmin shOW of Cookda. On July 20, 2015, there were 334 registered cases.

Text adapted and translated from the Japanese Wikipedia article キャベツ餅 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.