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Nishintotakenokononitsuke ニシンとタケノコの煮付け
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | ニシンとタケノコの煮付け（にしんとたけのこのにつけ） |
| Reading | Nishintotakenokononitsuke |
| Home area | All Tochigi Prefecture |
| Main ingredients | I'm sorry, I'm sorry. |
History and Origins
A dish that was served with a little chicken and chicken. It was only after the refrigerator was available that Tochigi Prefecture in the interior was able to eat more and more fresh sea products. Because it preserves itself with a process like a dried - out piece of meat that removes the intestines and the head, it has been prized as a valuable source of protein in times when sea conditions are hard to come by. As a result of the "Saki Plant" and as a treat for the rice plant, the sauce of the garlic was always with me. Not only did I start planting them, but I was served as a banquet after I finished planting them. The flavor of the potato is so great that it is eaten daily today as a food offering.
When It Is Eaten
It was once eaten during the rice plant. It has been described as "The Festival of the Gods of Tata" and has been considered the most important work of ricemaking. The stewing of the hungry cane was called "Tinging" and was essential as a representative of the feast to those who had come to help us in the field.
How It Is Eaten
A hungry dog will soak in rice lye and smell it, soften it, and then prepare to remove the small bones. Cut to the size of your choice, stir in a pot and cook it together. If you make the lid soft, it'll be done. If you add leaves to the leaves for your taste, you'll smell better.
Recipe — Serves 4
Ingredients
- 2 dried herring
- 300 g bamboo shoot
- 50 ml soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1 cups water
Method
- (It would be ideal for a hungry dog to soak in rice lye and smell it and hold it overnight in the rice lye that makes it soft.)
- Remove the skeleton of a lame diamond and cut it to the size of your choice. Cut to the size of your usual convalescent taste.
- Put a bowl of rice in the pot and put a cup of water and seasoning on the fire.
- I'll cover the lid and boil it in the middle. Sometimes I mix the pot lightly with the shakes. In about ten minutes, if the rice, including garlic, becomes soft, it will grow.
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.