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Akadatsunosubute 赤だつの酢ぶて
| Prefecture | Gifu (岐阜県) |
|---|---|
| Region | Chubu |
| Japanese name | 赤だつの酢ぶて（あかだつのすぶて） |
| Reading | Akadatsunosubute |
| Home area | In the area of Zhou prefecture, |
| Main ingredients | Red, vinegar. |
History and Origins
The dishes that were cooked with vinegar were combined with the leaves of the rye. "Sweet" means "sweep," and the red one is called "red." The traditional mountain prefecture north of Yama prefecture was a region where low plains were not available because of the mountains, but the thin, limestone soil was suitable for growing potatoes and so forth. For one thing, it has been said from old times that when you eat, you "wash old blood and breast milk" and that you fed the mother with the hope of recovery. Red is used in many different dishes, such as roasting vinegar after roasting it, or placing heavy weight on it, and so forth, and is still known.
When It Is Eaten
The leaves of the semblance that can be harvested from June to September have green and purple, but in the surrounding mountains, the bright red purple is often used for cooking eight characteristic pastes. Of the green potatoes, eight of them were too small to eat, so the stem part that was eaten was a very valuable food, so it was eaten not only at harvest time but also in a dry, low - vegetable winter.
How It Is Eaten
Red ones can be separated by a muscle and salt, and then cut into short books and mix them with vinegar.
Recipe — Serves 4
Ingredients
- 3 赤だつ
- 2/3 cups vinegar
- 1/3 cups mirin
- a pinch salt
Method
- Red is a red one. Take the salt off the muscle and remove the ak and wash it with water. After boiling it, I'll cut it into short books.
- (Congratulations and stirs) Once you have cold through the fire, you can just relax.
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.