Yatarazuke やたら漬け
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | やたら漬け（やたらづけ） |
| Reading | Yatarazuke |
| Home area | I'm sorry. |
| Main ingredients | like seasonal vegetables, such as seasonal vegetables, green plants, green plants, green plants, and so on. |
History and Origins
They say that the name of the duplicating is derived from the name of the dish, or from the name of the dish, or from the name of the fruit. In winter's saving food, which takes six months, we use a lot of vegetables. Normally, all the food that is soaked in is swallowed at the same time, but since it is harvested at different times of the year, we leave it salted in the vats. Then, about November, the salted vegetables are chopped down, and they are soaked in peppers and flavored juices for a few days. It used to be shipped for commercial purposes, but now it's hard to buy. Because fewer people have soaked up, and today, even in Chibacho, there are families that have been building.
When It Is Eaten
We had a winter diet, from about December until early summer.
How It Is Eaten
I was eating at dinner and at snacks.
Recipe
Ingredients
- Mix: 1 kg cucumber
- Mix: 1 kg eggplant
- Mix: 100–200 g myoga ginger
- Mix: 50 g shiso buds
- 20％ 塩 塩漬けにする野菜の
- Mix: 2 kg turnip
- Mix: 2 kg Chinese cabbage
- Mix: 1 kg ha Ni
- yuzu peel, to taste
- chili pepper, to taste
- 柿やりんごなどの果物, to taste
- Mix: 酒 少量 (sake)
- Mix: dashi stock (umami seasoning), to taste
- Mix: salt, to taste
Method
- Each vegetable acquired in summer is salted and stored.
- I'll cut the vegetables to size easily eaten in the fall.
- Salted summer vegetable water is cut off, chops and chops are cut into smaller pieces. I cut it into several sections.
- Mix all the vegetables together, and add a small cut of the seams and peppers. The summer vegetable ratio between winter and salted vegetables is about 3:1; if salted vegetables are too salty, add more raw winter vegetables; add salt if they are too weak. It's delicious even if you like to add garlic and apples.
- While tasting it, add a taste juice, adjust it, and soak it up for a few days and complete it. If you have salt, keep it frozen.
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.