41 6 とどめせ

History and Origins

Stop it! That source goes back to the medieval period. Fukuoka, who once flourished as a commercial city, is now in Okayama PrefectureZ. So, when a soldier put in a bowl of rice served to the heads of the ships in Takase, it became delicious when he drank and turned sour, so that he was able to make it with a sour paste in the bowl ever since. This is said to be the beginning of "Swirling" and is the founder of later Sushi. "Sit down" is the word that came out of "swiftness."

When It Is Eaten

Festivals, sun waits, and so forth, are made when people gather together.

How It Is Eaten

I want to dry it, I want carrots, I want carrots, I want mushrooms, I want greens, I want to dry them, I want dried chicken, I want chicken, I want to eat chicken and rice with oil, I want to add water and flavor to it, and I cook it lightly. I cook rice, rice, rice, wine and tools in my rice bowl. When you're cooked, take out a cloth and mix it with vinegar and flavor and steam it. On a bowl, on the palm, on the palm, on the palm, and on the hibernate, you can color the silk eggs well.

Recipe — Serves 8

Ingredients

• 5 × 180 ml rice
• 10cm kelp (konbu)
• 50 ml sake
• 5（10 g） dried shiitake mushrooms
• 2/3（100 g） carrot
• 1/2（100 g） burdock root
• 15 g kanpyo (dried gourd strips)
• 1（20 g） chikuwa (fish cake tube)
• 40 g dried shrimp
• 200 g chicken
• 5（250 g） taro
• 2 tbsp vegetable oil
• Mix: 3 tbsp sugar
• Mix: 2 tbsp soy sauce
• Mix: 1/2 tsp salt
• Mix: 200 ml water
• Mix: 100 ml vinegar
• Mix: 4 tbsp sugar
• Mix: 1 tsp salt
• 120 g conger eel
• 8（80 g） green beans
• 2 egg

Method

1. The dried chicken will be cut back in half-months and cut into strips of carrots, which will be finely chopped back into the water.
2. I'll cook it, I'll boil it, I'll dry it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll cook it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll boil it, I'll cook it, I'll boil it, I'll boil it, I'll boil it'll boil it'll boil it'll boil it'll boil, I'll boil it'll boil, I'll boil it'll boil, I'll boil it'll boil it'll boil it's fine
3. I cook with rice and rice in the rice bowl, and wine and two. The water will be mixed with two soups, which will be about 1.2 times the amount of rice.
4. When you're done, take out the cloth and add a B-b-b-n-n-n-n-n-n-n-n-n-n.
5. On a bowl, on the palm, on the palm, on the palm, and on the hibernate, you can color the silk eggs well.

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.