Imogushi 芋ぐし
| Prefecture | Tochigi (栃木県) |
|---|---|
| Region | Kanto |
| Japanese name | 芋ぐし／いも串（いもぐし） |
| Reading | Imogushi |
| Main ingredients | I'll be right back. |
History and Origins
The roasted rice that was stabbed to the pot, or the roasted flavored potato is a native dish that was prepared for ritual and business events. In fact, this country was introduced from Asia in the pre - rice period, and it was grown extensively in Tochigi Prefecture, except for the cold cold and poor growth of old Mount Fuji. In the past, potatoes were used as a metaphor, and they have usually been offered to festivals and annual events. In the old house of Sasaki, for example, there was a custom of eating potatoes around the counter in New Year's Eve, eating rice with rice and wine. In Shizuyama, Japan, there was the custom of making rice for the old year's festival of the old Japan's first Japan festival.
When It Is Eaten
The first day from the harvest until spring, we would keep warm in the fireplace and eat potatoes even on normal days. I've been eaten, especially by New Year's and other festivals.
How It Is Eaten
I'll put the steamed, boiled rice in a bowl, cook it, add some flavor to it, and cook it again. The taster carefully pastes it until it is dry, and then in autumn and winter, he will grind it down, he'll cut it into pieces, he'll taste good in the spring.
Recipe — Serves 4
Ingredients
- 400 g taro
- Mix: 100 g miso
- Mix: 80 g sugar
- Mix: 60 ml mirin
- Mix: as needed （） yuzu
- Mix: as needed （） さんしょう
Method
- The first day is cut to size.
- Place the cooking paper in the steamer, and fill the wax until it's past the steam.
- I'm gonna have to spread out and cool it down and give the rice three times a potato four.
- Burn both sides with ovens, charcoal and so on.
- I'll make you a taster. Put the pot into the pot, put the sugar, put the garlic in the fire, and mix it until it cools down. To your taste, add a peeling of the silk or a slice of the leaves of the pepper.
- Put five flavors on top and cook them lightly again.
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.