Home / Toyama / Takenokonomisoni
Takenokonomisoni たけのこの味噌煮
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | たけのこの味噌煮（たけのこのみそに） |
| Reading | Takenokonomisoni |
| Home area | All within the province. |
| Main ingredients | Takenoco, silk. |
History and Origins
"This taste" from the dish with the flavor of the sauerkraut is one of the dishes that makes you feel spring coming. There is a famous village in the province called the village of Takeno, and one is the Black River region of the Water City. It began about 150 years ago in bamboo trees around the people's houses. Now there are pine trees in town, and fresh, dug - out taps line the marketrooms and so on. The soil of the bamboo forest is marked by its distinctive bitterness because of the black soil. The other source is the Nishita district of Haoka City. This is because of growing in clay soil and soft but toothless. Since the main temple of the Republic of Japan has a lot of Moojis growing on the slopes of the main temple, it is here that the tapano has been planted. At present, there are several special dishes in town, and this local dish is characterized by a thick slice.
When It Is Eaten
The harvest season is often prepared at home for April and May. The young bamboo stew with its cheesy mixture is well-known throughout the country, but a special piece of cloth is a Toyama Prefecture. It's said that freshly dug taplings are especially delicious.
How It Is Eaten
We'll do it under the tapenoco. If you put a large pot of rice in a pot, or a hawk's claws or a octopus, you'll pour water on the fire. When it is boiling, make a lid and boil it. If you get soft inside, you'll stop the fire and put it in the soup until the hot water cools naturally. If you wash the wash, it will be done with the bottom of the sink. If you boil water, flavor, and so on, along with a taped tap with a tap with a tap and a cloth, then the lid will be removed and the cooking will boil. If the cloth comes down, it'll be done.
Recipe — Serves 4
Ingredients
- 320 g bamboo shoot
- 20cm1 kelp (konbu)
- 4 tbsp miso
- 4 cups dashi stock (bonito flakes)
- Mix: as needed rice bran
- Mix: 3 tbsp red chili pepper
Method
- The tadpole will cut off the tip of the ear diagonally with its skin and put a vertical cut in the skin.
- Put a bowl of water in a large pot with a full amount of water, a lot of water, and boil it until it is soft, and let it cool naturally.
- I'll peel the tuxedo and cut it into about two centimeters.
- I'll put three in the pot, and I'll put some soup, soup, and fabric in the pot, and I'll include it for about an hour. I'll also have some steamed cloth with me. You can use a pack of mushrooms.
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.