Home / Shizuoka / Takenokonoarameni
Takenokonoarameni 筍のアラメ煮
| Prefecture | Shizuoka (静岡県) |
|---|---|
| Region | Chubu |
| Japanese name | 筍のアラメ煮（たけのこのあらめに） |
| Reading | Takenokonoarameni |
| Home area | I'm going to show you some of the things that I've learned. |
| Main ingredients | (Laughter) |
History and Origins
The citrus juice is a stew of tadpole and apricot, and it's a local dish that centers around central areas. Anonymity is a kind of fabric. Once, in spring, various seaweeds flowed along the central coast, and local people brought them home to cook, but for about 40 years now, the crop of amyth has been reduced, and the waters around the sea have not been able to produce it. However, the apricot stew that boils with the tacao with a watercrum in other areas still appears on family table and school meals as a dish to tell spring.
When It Is Eaten
It's made and eaten in spring at the time of the tapano or apricot.
How It Is Eaten
Wash the analys in water, then return it to the ground, wash the large roots in water or in soft water. Cut the rice and apricot to size, boil the soup in the pot, and cook the large root cut and tapent. When it is cooked, take it out, and then boil the bullshit. When the anonyms are cooked, I will boil the dried radish and tadpole back into the pot. There are some places where we can put the dried rice in.
Recipe — Serves 4
Ingredients
- 1（200 g） bamboo shoot
- 1 packets（20 g） arame seaweed
- 10 g dried daikon strips
- 3 cups dashi stock
- Mix: 1 tbsp sugar
- Mix: 2 tbsp soy sauce
- Mix: 1 tbsp mirin
Method
- The dried and dried roots are soaked in water to cut down the rehydration. The tapents are cut to five millimeters thick.
- I'm going to cut the acrobatics back into four-inch lengths.
- It's in a pot, and it's made with two cups of citrus absces, and boiling them with soup and 1.
- If the cut or cut root boils gently, then the cut and the cut will be removed once. Add one cup of soup and put two in and cook until it's soft.
- When the anonyms are cooked gently, put back the cut and cut root and stop the fire when it is cooked.
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.