36 27 へそもち
| Prefecture | Shizuoka (静岡県) |
|---|---|
| Region | Chubu |
| Japanese name | へそもち |
| Home area | I'm sorry. I'm sorry. |
| Main ingredients | (Feels of fresh flour) |
History and Origins
It's a lunar splint presented at the 15th night of August 15th or on the 13th of September 13th, characteristic of the central and western prefecture of Tokugawa. - Soyoko. It was the one that made the super-new carbs curl up in the middle of it. It was always supposed to be made in New York that year. In the past, the custom was to place the cucumbers on a bunch of new straws, 12 of them in 12 years, 13 in the year, and on the day of the moon, children would go around each door and walk around the edge with their arms attached.
When It Is Eaten
At fifteen nights, or thirteen nights, we will be held at a moon fair in the west of Shizuoka Prefecture and West. It's made at home or sold in Japanese candy stores.
How It Is Eaten
Add a little hot water to the fresh powder until it becomes earsy. It's round in the shape of a dumplings, and it's flat in the hands and flat in the middle of the room and it makes such an unspoiled fold. I'll have 10 minutes of steam. We'll set up the dumplings on a separate plate and put them in the middle of the dumplings.
Recipe
Ingredients
- 125 g joshinko rice flour
- 100 ml boiling water
- 60 g azuki beans (乾)
- 70 g sugar (sand-colored sugar)
- 1.5 g salt
- 100 ml water
Method
- Add a little hot water to the fresh powder, and paste it until it becomes earsy.
- I'll round them up, make about 15 pieces, make them flat with my palm palm and then make them in the middle and water them for ten and fifteen minutes.
- It's my favorite food, so I'll give you a little stick and eat it on the bowl of Heso.
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.