Senshūmizunasunoasazuke 泉州水なすの浅漬

History and Origins

It's a brand-based vegetable and spring water that represents the geyser region that extends south of Osaka. It's the stuff that was soaked into the liquid for a short time. The water in Hazunhou is shaped like a flat, round surface compared to other plants and is thin and soft. As the name implies, the narrower the water is, the more water it falls and falls, the more it is water, and the more sweet and succulent it is characteristic. It's too small to be eaten raw, but often it's eaten as a raw substance in the floor or in the flavor. Something they like is the daisies that enjoy only water - it's the daisies. It's said that the coastal regions where the sea is nearby with moderate temperatures and humidity are suitable for water growing and that it doesn't grow like springwater growing elsewhere. It's said that in the Fountain Province, water has been grown since the early Edo. The skin has long been consumed locally because it is not thinly moved and when it is added to the skin, the skin color will be brown. After that, because of improved species, and a brilliant variety of skin color, the shallows that were made available throughout the country were widely known.

When It Is Eaten

It is said that farmers used to plant water in a corner of the fields, and when they thirsty during the field work, they used to water them. The harvest season is between April and November, and summer in season. Akira, which is made up of the Hakashou water, is regularly eaten by local families.

How It Is Eaten

I'll dip the water in the spring after washing it and draining it. When eating, cut off the bad taste, cut it in half, and then break it vertically with your hand, it will improve the flavor and taste. You can add bars, sieves, and so on, as you like.

Recipe

Ingredients

• 5 eggplant
• 2 tbsp salt
• ぬか床, to taste
• Mix: 4 kg（） rice bran
• Mix: 1.3 × 180 ml salt
• Mix: 2 tbsp konbu tea
• Mix: 1 発砲ビール
• Mix: water, to taste
• Mix: 2 tbsp umami seasoning
• Mix: 2 tbsp chopped chili pepper
• Mix: 1 tbsp alum
• Mix: 1 pieces ginger

Method

1. I'll wash the water and water it.
2. The salt is poured into the water.
3. I'm going to dip the spring water into the floor.

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.