Hasunemochi 蓮根餅
| Prefecture | Osaka (大阪府) |
|---|---|
| Region | Kinki |
| Japanese name | 蓮根餅（はすねもち） |
| Reading | Hasunemochi |
| Home area | Hagu City |
| Main ingredients | I'll take you to the rice plant. |
History and Origins
It's made of red-white rice in a hole in the root root. Because of the hole, "The future can be seen," the root root is used for the fresh New Year's cooking. It is known as the special birth of the river area, and many of them are grown in Daimonji. Since ancient times, Hajime has been a poor land with roots growing instead of trying to grow rice. It seems that during the Edo, it became a large-growth settlement and sometimes paid roots instead of annual tribute. During the Great Depression, there was a review of the methods and products of the field, and after the war, the growth expanded even further. It's said that the straight clay soil of the gate produces "Nagahara root" with its sweety and a unique sense of smell. However, because of the effects of urbanization these days, the production of haraharahara root has been greatly reduced. The "Sahara root" that was used by the gate root has long been made locally for the celebration of the occasion and has often been made on Hale's day. It's one of the things that can be enjoyed with the look of a bright red and steamed roots.
When It Is Eaten
It's provided in restaurants throughout the city, such as at restaurants that provide root cooking. Now that the production of plasma has been reduced, there is little opportunity for home-made products because it's not available in general.
How It Is Eaten
The root hides the skin and is buried overnight in rice yuzu. The rice is soaked in water, and half of it is colored in red. I'll use chopsticks to fill the holes in the roots with red-white rice, cover the cutting with aluminum, and soak them up for about two hours until the tap passes through. I'll cut it into slices and put it on a plate. If you eat with a thick powdered clench, you can enjoy it as a candy, and you can add some soy sauce or poppy.
Recipe — Serves 4
Ingredients
- 600 g 蓮根
- 1 cups glutinous rice
- a pinch red food coloring
- kinako (roasted soybean flour), to taste
- bean paste, to taste
Method
- The root will keep one section free, while the other will be cut straight and peeled and wrapped overnight in the rice lye.
- The rice is dried, and the root is washed once to drain the water.
- The rest of the rice is color-colored with red and then packed in with one of the roots. We cover the cut with aluminum and tie it with thread.
- We'll cover the steamer with wet cloth and put a cloth on top and keep steaming it for about two hours. I'll just have to get the bamboo through.
- Cut the thickness of the mm and eat it on a plate. (You can eat with your favorite powdered fists)
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.