Kanpyōnogomasuae 干瓢のごま酢あえ

History and Origins

Among the many dish-like dishes, "Sacrifice" is a dish that is known to the locals with "Sakefish of the Palm." The production of Tochigi Prefecture has taken on more than 99 percent of the country and is growing in the southern part of the state in particular. It's a good place to grow, but I like good, light soil with waste water, and this area with a wide range of KantoX-ray layers is a good place to grow. Also, the summer windy poem, the sunset, helps the roots to grow and the water's moisture is a factor in the growth of the nuts. With such soil and weather conditions as this, production in this region has begun to grow. It is reported that the history of your cultivation was brought back some 300 years ago by the bird English, which became the first owner of the Okano-dono. It is said that in the year of the year, Konyakashi Kozuzugi from Konazu, Japan, brought in your seed and succeeded in growing it, thus producing the seeds.

When It Is Eaten

A completely simple dish with which to mix vegetables with Goma vinegar. Vegetables can be made easily at home, since they can be used in the season. I don't want to be in trouble with my body, nor do I need to be in the heat of summer. Besides carbohydrates, there are a lot of mineral ingredients, such as fiber, potassium, and calcium, and the food fiber is said to be about five times as large as the gobous, or seven times as large as the ground roots.

How It Is Eaten

To leave out the flavor of the garlic, the way you put it back depends on the way you cook. Generally speaking, it is used in boiling water, but the cucumbers and vinegars are often used with a quick splash of salt, with two hands, and a good look at it, and then the salt is washed with water until it comes out, and then the water is washed with water and then the water is soaked in hot water for about 20 minutes to squeeze water. We can cut the walnuts into three-inch cubes, mix them with carrots, oil, cucumbers, and so on, and then add some of the goma vinegar to the ingredients. It's nice to have it right before you eat. Akira is a valuable ingredient that can be tied together. Also, since the white flavor enhances other foods, you can use various uses and ovens, such as ground flour and bread and sweets.

Recipe — Serves 4

Ingredients

• 15 g（90 g） kanpyo (dried gourd strips)
• 30 g aburaage (fried tofu pouch)
• 15 g carrot
• 1 cucumber
• Seasonings: 2 tsp sesame seeds
• Seasonings: 2 tsp vinegar
• Seasonings: 2 tbsp sugar
• Seasonings: 2 tsp sesame oil
• Seasonings: 1/2 tsp salt
• Seasonings: 2 tsp soy sauce

Method

1. Then wash it with water, put it in hot water for about 20 minutes, and cut it into three centimeters.
2. Oiling will be poured over boiling water to oil out and cut into pieces.
3. Carrots wash and peel and cut into three-inch cubes.
4. I'll cut the cucumber into three-inch cubes.
5. Put a little salt on the four and light it.
6. Mix the citrus with the citrus 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.