Tsukemonomisoni 漬物味噌煮
| Prefecture | Gifu (岐阜県) |
|---|---|
| Region | Chubu |
| Japanese name | 漬物味噌煮（つけものみそに） |
| Reading | Tsukemonomisoni |
| Home area | County City |
| Main ingredients | It's a little bit of a dish. |
History and Origins
Salty bean sauce, boiled rice sauce, boiled cabbage sauce in a stewed pot, and stewed rice sauce. It's a local dish created by the wisdom of the former people who use all the ingredients in the cold winters when they are poor. People working in coal - burning cabins have long known that people used to use tin cans to cook cabbages, and that mothers busy cooking and cooking in small pans, adding extra ingredients and boiling them up and setting them up, and becoming familiar with people. It's still eaten in each household and is in the modern oven for meat. I've got a great match with rice.
When It Is Eaten
It's good to eat in cold winter. The roasting of the main dish's cabbage will become a real feature until about November when the cabbage comes to harvest. It's the county upstairs of the village that puts the red coat together. It's the main flow that is simply soaked in salt, but some families use such things as sauerkraut and pepper. It's said that in the bowl of citrus sauce, it tastes better when it's as old as sour.
How It Is Eaten
In addition to raw vegetables, such as cabbage, there are seasonal vegetables in a pot, and they are boiled to completion along with red, wine, sugar, and garlic. The bowl is often made into a pot where it is made of acidy, overslicing, and you can use water before you cut it into a pot. Taste buds are also used with bean sauce and, more recently, meat is added.
Recipe — Serves 3
Ingredients
- 1–2 白菜漬けなどの漬物
- 1/2 赤味噌 お玉
- to taste （） water
- a pinch sake
- a pinch mirin
- a pinch sugar
- 白ネギ 好きなだけ
- 1/4 eggplant
- 1/4 shiitake mushrooms
- 1/3 konnyaku
Method
- Put all the ingredients in the pot and boil it in a weak fire for 20 minutes. (I'm having a bad red color, so I'm going to get the corner in water, cane, wine and sugar.)
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.