Konnyakunoshirāe こんにゃくの白和え

History and Origins

The "Cussy White" dish is cooked with tofu and a coat that has been ground down. Although it is made in various parts of the country, one of the features of the horse-made white has a point where you use the smudge. The potatoes are special to the horse. Since being brought into the county in room town, we've been working on more and more. In Japan, especially, where the Japanese are famous, the Japanese are very well grown in potatoes. They say that the potato likes a mild and dry climate, while it doesn't like the extreme cold and strong sunlight. Since it began with Owada, and has become more productive, there has been a lot of local food, such as a soft Shizunaki, that has been invented.

When It Is Eaten

Shizushi is often mainly a part of a well-boiled dish. Also, sometimes it is made at the funeral ceremony, and there are detailed rules to add red color to the celebration and avoid carrots by law. This time we use it as a special product of Gunma Prefecture, but we can add other vegetables and fruits in season, and sometimes it is served as a season meal.

How It Is Eaten

Add sugar, salt, and garlic to the grounded tofu and make a thick garment, then finely cut and water is added to meet with a bowl of garlic. If you add color with carrots, carrots, and starch, then you should do the bottom-down preparation and then cut it out. If the tofu's yukata is tightly wrapped in the gear, it'll be finished. It's a product that allows you to feel the smell of garlic and the sweet taste of tofu.

Recipe — Serves 4

Ingredients

• 120 g konnyaku
• 50 g carrot
• 4 tsp sugar
• 4 tsp soy sauce
• 4 tbsp dashi stock
• 25 g spinach
• 200 g tofu
• 4 tsp sugar
• a pinch salt
• 2 tbsp white sesame seeds

Method

1. The pepper is finely cut and hot about three centimeters long. I'll cook the carrots in a good size and cut them in soup, sugar and soy sauce. When it's cooked, I'll have to put it up and keep the soup warm.
2. The spinach is boiled, exposed to water, and then cut to about three centimeters long.
3. The alabaster is added to the tofu that has been cut into it so that it will be smooth in the bowl, and then the tofu that has been cut is loosed, and then it is added to be seasoned with sugar and salt.
4. You can add 1 or 2 to it.

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.