30 8 ざくざく
| Prefecture | Fukushima (福島県) |
|---|---|
| Region | Tohoku |
| Japanese name | ざくざく |
| Home area | I'll be right back. |
| Main ingredients | I'm going to have to go to a restaurant and eat a chicken. |
History and Origins
"Smoothing" is called "Swisty" and is one of the local dishes known since the time of Edo. According to "The Soy sauce" it was meant to refer to "the fine cut of vegetables," but then it changed to a sense of a piece of milk that had been cut loosely. By the way, in the Fukushima Prefecture there is a "Schinji" eaten in Chizu Matsu as a well-boiled native dish. There are some differences, but there are a lot in common. There are also areas in which they call the soup "swiftness" and recognize it as the same. At any rate, it's a delicious native dish mixed with food cultures in several areas.
When It Is Eaten
It's followed by the wedding feast, the market day, the first birthday, the New Year's Eve. It's said that they will be held during the events of the "The Festival of the Tree" and other activities in the old Tohoku town, and also during the festival of the two pines on the first day of October, the first day and the moon. By the way, there's a rule that materials are odd and even in mourning.
How It Is Eaten
I'll cut into pieces any material that has been dry and dry, and then I'll boil it in soup and make it tastey. And there are many things that are used to make salt oaks, rice fields, rice fields, and so on, and there are different tastes in each home. Also, in some localities, cutting the tools short and narrowing them down.
Recipe — Serves 4
Ingredients
- 4 taro
- 1/2 carrot
- 1/3 burdock root
- 1/3 konnyaku
- 1/5 daikon radish
- 4 dried shiitake mushrooms
- 10cm kelp (konbu)
- 5、6 niboshi (dried sardines)
- 6 cups dashi stock
- 2–3 tbsp soy sauce
Method
- I'll cut all the ingredients into one-centimeter angles. I'll hang up once I get back. Rari potatoes do it with their undersides, and they get a bite of rice.
- Put all the ingredients in a deep pot, but without the juice and the renal potatoes, and cook them gently.
- Next time you put in a removable potato and it becomes soft, you taste it with soy sauce.
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.