Hiyajirusuttate 冷や汁

History and Origins

Using vegetables and fish in each region, native foods developed independently in different parts of Japan. Among other things, the "cold and lye" lye has been eaten as citrus juice if it has a local citrus culture that has grown so widely in ricemaking. Since farming was once basic, rice farmers were very busy from planting rice to harvesting, and they spent a lot of time working from morning till sunset. The "cold and lye" that wasn't hard to make during the farmer's frequent season and with nutrients was highly prized. In Kishima City, where all the sides are surrounded by rivers and fertile land, old rice plants grow so well that they call "cold and lye" and it was the farmer's regular meal. "Sweeting" comes from the fact that you used to rub your vegetables and other tools and eat them. It's also called "coy soup."

When It Is Eaten

The freshly harvested vegetables and the "cold" soup to finish the cold water are the dishes that the farmers used to cook in the hot summer sun. You can taste them with a bowl full of protein and salt, add summer vegetables such as cucumbers, leaves, and so on, and even in the hot weather when you don't eat.

How It Is Eaten

I'll mix my rice with my stew and add a lot of cool vegetables, such as cucumbers, leaves, and so on. Finally, pour cold water and mix. In Kijima-City, the vegetable is characterized by a bowl of rice. Not only is it sour, but there are also ways to eat dinner in great quantity.

Recipe — Serves 2

Ingredients

• 3 tbsp sesame seeds (sesame seeds)
• 4–5 shiso leaves
• 1/4 onion
• ice, to taste
• 2 tbsp miso
• 1/2 cucumber
• 360 ml dashi stock (bonito dashi stock)
• 250 g udon noodles

Method

1. After roasting Goma, we'll get well on a bowl (until the fried bread is cold and it's hot for 30 seconds, until it starts to jump).
2. Add rice, onions, and so on. You can have a bowl with a Goma. The cucumbers are cut, added to the bowl, and crushed with a thin stick, and then mixed well.
3. Add hot or cold water and mix well. I adjust the concentration according to my taste.
4. I put ice in the bowl and turn it into cold juice. You can put juice in the bowl and put ice on it. The soup will be thin except for the amount you eat. You can add a bitter moth or pepper to the flavor. Cut down the cucumbers and add to them.

More About Hiyajirusuttate

It's called a gravy soup.

It's a cold dish made of soup and sauce. Eat mainly in summer.

History

In the old days, there is a description of the "Crime Reservation Record" of the period, but it is believed that what is now called "cold" and taste-based cooking has been spread throughout the country by monks and others, leaving only areas where climate-based conditions are suitable for the future.

I'm going to show you some of the things that I've done in my life:

The cookbook "Crime Story" of Edo and Nintendo 2043 offers "Creation" in the soup section. It was made of mozuk, sea cucumbers, sea cucumbers, peppers, water gauze, and so forth, and it was made with a kind of sauce made with a sauce similar to the taste-smell sauce.

Miyazaki Prefecture

It was originally called "Friend Food" and "State Food." It was easy to cook and fast to eat as a food for a busy farmer, but after World War II, families moved to hard-working and hard - to - work cooking. From various studies, it has been found that food is being eaten in the interior areas, as well as in the northern and western regions of Miyazaki Prefecture. Some of them call it "coo soup."

You can feed yourself with the cold juice, and you can eat more easily by adding cold juice to the hot summer season. It's not just cold citrus, it's a hard cook, as you can see, but it's also a kind of "susten soup" as it is called. rural villages's native dish is chosen as "Miyazaki Prefecture" It's a high image of health food and is eaten as a counter-Sunbate.

As Miyazaki's masterpiece became more famous, the restaurant chose the materials carefully and served the recipes with a hard-core cold and steam. In addition to being adopted as a car eater in Kyushu, there are shops at Miyazaki Airport that offer "cold and lyremen."

In the nice houses of the restaurant chain, they offer you a menu of Miyazaki Prefecture locale menus for summertime.

Fish usually use fish in their hatchlings, but any fish that is white and free of habits can be used. A mushroom can be used by drying, except for its stomach and head. In the Mishima area of the city of São Paulo, there are also sweet-cold colds and succulent mii. Since it's originally domestic food, it's still made in Miyazaki Prefecture in different areas.

Saitama Prefecture

It's made as a summer home dish in various parts of the province, such as west, northern, and northern. The word "cold" comes from the word "coo soup." In the Kijima district, sometimes they call it "sitting." It's a dish that is used as a soup of cold water, characterized by a "cold" and is chosen for native food at rural villages. The origin and birth of citrus citrus are often eaten as rice with a slice of cucumber in the form of sugar, salt and sweets. The way they eat the leftovers is to start. I sometimes use noodles besides noodles.

This is a dish once taught by farmers as the wisdom of life that can easily be eaten to provide sufficient nutrition and restorative strength even when they have no time or appetite when they are working hard in summer. In recent years it's been fewer, but when the relatives met in the trays at the farm or in the old house, they often had to close the dinner table.

Although the cold citrus, the menu of the foreign industry, was introduced to the Yugoslav, and stores that handled the menu were only found in restaurants in the summer months of the year and in the summer months of the year of the roadside station children's nursery, there were also projects that have been used to tap into the tourist attractions of the city's concert hall since 2007.

In the summer of 2009, also provided was JR station in Tokyo. And in the Sixth Class B-party, held in the Golden Week in 2010, in the vicinity of the Grand Wall.

Yamagata Prefecture

In the season, I put vegetables and a few dry dishes back in and cooked them, and then I soaked them with a lot of steamed clothes. It's an old dish for the rice-snap rice, and it's said that the generals under the command of the battle had been cold and steamed at the opening ceremony. It's also known as New Year's Cooking, and in New Year's, it is often used as a vegetable with snow. It's also called the "cold of snowplants," which has adopted the name of the main ingredient.

It's a dish similar to that of the colds, the soups and the juices in other places.

Also, there are "C" similar to "C" in the XNiigata Prefecture area, in the Tokyo area, in the city of Tokyo, in the city of Tokyo, in the city of Tokyo, in the city of Tokyo, in the city of Tokyo, in the city of Tokyo.

Even near the city of Oita PrefectureXC, the fried fish's skimpy soup has been eaten from old times.

This is called "cold and lye" by the farmers and fishermen in the Kofu region, but when the dish is passed, it is called after its origin.

It is similar to the cold and boiling of Miyazaki Prefecture.

In the central region, centered around the city of pre-Sakisa, there is a fisher's dish called "gawa." It was originally made on a fishing boat in the business business, and it was made with a bowl of rice, ice, onions, onions, and apricots and so forth, and it was made into a rich mixture of spices, casso, conch, and leaves. Sometimes you can put a plump in to clear the fish. As a cold soup, we eat again, over rice and rice. The sound of ice hitting a pot is attributed to the name of the dish.

Text adapted and translated from the Japanese Wikipedia article 冷や汁 by its contributors, licensed CC BY-SA 4.0.

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.