Umegohan 梅ごはん
| Prefecture | Kanagawa (神奈川県) |
|---|---|
| Region | Kanto |
| Japanese name | 梅ごはん（うめごはん） |
| Reading | Umegohan |
| Home area | Oda. |
| Main ingredients | It's just so sweet. |
History and Origins
The rice with a mixture of plums and peppers is cooked in soup. The soft aroma of the plums and this good taste can be enjoyed, and it's perfect for the summer. A local woman who became Kanagawa Prefecture's "Survivor of Life Technologies" was asked to produce a dish with features of Kodahara and spread it around. It's eaten as a common food in local homes. In Odahara, plums have been grown since the days of the War. First, a plum tree was planted under the castle as a food for the men, and in the days of Edo, travelers beyond the boxroots valued the rainy season of Kotahara in order not to prevent the food from spoiling. In Toshiki, Toshiki, Otahara's hinomi is shown as a masterpiece from Otahara. The original kind of Kotahara's ten-year-old is considered the finest product for the thick, soft, rainy, and goods. The local diet of plums, such as plums and plums, has developed many new and old dishes, including Umekis and jams, and so on, and so forth.
When It Is Eaten
The Ume-President has been enjoyed as a household daily diet, centered around our area. It is often served on the table in the summer of the rainy season.
How It Is Eaten
I'll put in some washed rice for an hour or so. I mix the plums and peppers together and cook rice. It's finished with a plate on a vessel, a carved blue cyso and so on.
Recipe — Serves 6
Ingredients
- 3 cups rice
- 50 g umeboshi (pickled plum) (種を抜いたもの)
- 1/3 cups じゃこ
- a pinch 、2 tbsp） 720 ml dashi stock
- 5 green shiso
- 1（） kamaboko (fish cake)
Method
- I'll leave the end in a towel and a bar.
- Wash the rice, pour the wine, add the juice to the quantity, and dip it in for about three hours.
- When you cook it, make a good dish.
- (When you're cooking, use Untili when there's no blue light on the bowl and the leaves are carved.)
- If that is the case, you can cut the bell gate into thin pieces.
More About Umegohan
The Ume rice is a rice made from a mixture of plums and peppers and is a local dish of Kanagawa Prefecture Kotahara.
Overview
It is reported that it began back to the time of the war, when early clouds of North China were promoting the growth of the plums, seeing their effects as the medicine for the rainy season and the prevention of food decay. During the Edo, the plums in Odahara were popular and became special in order to prevent the decay of the lunches of travelers traveling through Togo. Over the course of the years, we continue to be loved as health foods for the restructuring of our blood, rich in minerals and chemic acid.
Thus, I am eating a lemon meal with a bowl of peppered rice and a bowl of rice in Saoji Bay, centered around the area where Umebei grows. I'm going to soak rice with wine and garlic. It's characteristic of rice bathing on the ground, and it takes longer than water alone. Mix the plums and peppers to make them boil and make a purple return that has been carved on a cup of tea. It's so familiar as a family daily meal, and the scent of fresh plums often adds to the flavor of this flavor and is served at the table in summer.
Text adapted and translated from the Japanese Wikipedia article 梅ごはん 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.