Chobojiru ちょぼ汁
| Prefecture | Hyogo (兵庫県) |
|---|---|
| Region | Kinki |
| Japanese name | ちょぼ汁（ちょぼじる） |
| Reading | Chobojiru |
| Home area | Akirashima |
| Main ingredients | I'm going to show you some of the things that I've done. |
History and Origins
It's a thick dish of soup with dumplings and lentils and walnuts in it, and it's the traditional native dish of Awaji Island, which dates back to the Edo. It looks like lye, but it's not sweet. They told me that the food was expensive, that the food was old and that the tin can clean the blood, and that it was a habit to make my wife eat to make the milk come out after she gave birth, and that she would make it for her daughter's physical strength. We make lots of dishes in the pot, and we act like our relatives and neighbors who have gathered to celebrate the birth. There is also a custom of making a house when children visit it and giving it to relatives and acquaintances. The name of a little yuzu comes from where the child wants to be a cute mouth. The dumplings who put them in the juice either bend the middle or round when the girl is born, and make the first step if it's a boy. And I hope that the child will grow well.
When It Is Eaten
Mothers cook and feed women shortly after the birth of their baby, acting like relatives and neighbors. We also make them when we visit children and distribute them to relatives and acquaintances.
How It Is Eaten
So in the soup, we add semblance of flour and semblance of sesame, called gravy, and seams.
Recipe — Serves 4
Ingredients
- 160 g（1 cups） offering
- 3 cups×2 water (ささげ煮込用)
- 20 g taro stems (乾物)
- 50 g glutinous rice flour
- 50 ml water (もち粉用)
- 700 ml dashi stock
- 80 g miso
- as needed bonito flakes
Method
- After washing the offering well, after about three hours in three cups of water, let it boil, and let it drain out.
- Put three cups of water in and boil it soft and then cut the water out.
- Wash the cucumber well, and put it back in boiling water, or cut it to the length of one centimeter. It's a good choice. It's a good idea.
- Make "a little coral." I'll add a little water to the powder. If you group it into hard hard ears, then I'll stretch it out into sticks and cut it into half an inch long, and then I'll cut it into squabbles.
- If the soup is cooked, if the soup is added to the linoleum, and the citrus becomes soft, add 4 to it.
- When the coral comes up, the taste buds are melted.
- I'm putting flowers and flowers on the bowl.
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.