42 2 うずみ

History and Origins

It is said that "swandering" began at the time of the Edo, when the tools were buried under the rice) at least when they were eaten as plain. So we put the cooked shrimp, sesame potatoes, and other vegetables in a bowl and then boil them on top of the juice. In the Chugoku region there is also a food culture, such as the island-soon "sing" and the "mixing" from the Hikoku area in the island - and the "mooning Sushi" in the Okayama area. Until the 40s, it was often eaten as a dish to celebrate the autumn harvest. Materials differ from region to region, and they are used mainly by the sea potato, carrots, carrots, shrimp, chicken and so on. And there is also a regional difference in the juice, and the southern side of the sea faces the Inland Sea using a ladder and a dryer in the north.

When It Is Eaten

Until the '40s, they were eaten as a dish to celebrate autumn harvest. Since then, we had fewer opportunities to eat, but as food and food are served in restaurants and feedings, opportunities are gradually increasing.

How It Is Eaten

Each piece of equipment is cut to size easily eaten rice, tofu, shrimp, chicken, chicken, and so on. I'll put on the juice from which I got started, such as rice, and then cook on it. Today, "sniffing" has been adopted as a "scrolling" dish by various genres, and there are such things as ice cream with fruit in the ice and soft cream with local tools and lymen with tools buried under the noodles.

Recipe — Serves 4

Ingredients

• 4 slices(1 slices30 g) sea bream (fillets)
• a pinch sake
• a pinch salt
• 8 shrimp
• 2 taro
• 1/2 carrot
• Mix: 100 ml bonito dashi stock
• Mix: 1 tbsp mirin
• Mix: 1 tbsp dark soy sauce
• 1 dried shiitake mushrooms
• Mix: 15 ml shiitake mushrooms
• Mix: 2/3 tsp sugar
• Mix: a pinch dark soy sauce
• 200 g aburaage (fried tofu)
• a pinch shredded nori
• a pinch yuzu
• 4 cooked rice
• Mix: 500 ml bonito dashi stock
• Mix: 4 tbsp sake
• Mix: 2 tsp mirin
• Mix: 2 tsp light soy sauce

Method

1. The citrus spins wine and salt, stirs an aluminum foil into an oven toaster, takes 500 wang 600ws and burns until the fire passes through the bush and burns the skin.
2. The hair is covered with a slat and is boiling in boiling water, and the shell is left to dry in a half-minute boil.
3. The potatoes and carrots peel and cut into about five millimeters.
4. I'll put three and abscess in the pot and cook it in between for about ten minutes. I'll put two in the soup for ten minutes.
5. The dried mushrooms are turned back in water or cut into a saw. The return water is 50 ccs. The sauce is fresh and you can add it to the soup.
6. I'll put five and a B in the pot and cook it for five minutes with a medium fire.
7. The bread is diced, fried bread, and half-burned, and cooks two minutes.
8. Put a bowl in the pot, put it on fire, and make a tip. I'll try not to boil too much.
9. Put 1,4,6,7 in the tea bowl, and multiply it by 8.
10. I can put a bow on top of the rice and cut it into a needle.

More About 42 2

The tin is a native dish eaten near Fukuyama City in eastern Hiroshima Prefecture. Sometimes it's written as "molement," but it's officially a stain. The word buried material gave me the name Noodle.

Origins

There are theories about the origin of the sore. The first thing that happened was that the poor people who couldn't eat their food in the back of their mouths, who couldn't eat their food, couldn't eat their food, and so on, for the sake of luxury, during the Edo period, when the Ame family was ruling.

It's said. Other theories are that he packed rice into the soup so that it could be eaten quickly without time to eat during the agricultural season.

There is still a book on how to make the silks at the Akasuke shrine in Fukuyama City. There was an old custom of eating on the October 20th festival of the princess shrine.

Fukuyama.

The dish that was made at Fukuyama's 2010, which was served at Fukuyama's Festival, and which was eaten with glunli in Fukuyama. Fukuyama-sama Glumpuri gathered recipes from the public with Fukuyama's food, and after a first and second examination of 134 recipes, he picked out a glumuri for the citizens to sample six items on a festival day. Of those six items, the recipe applied by the housewife, Matsuki Matsuki, won 241 votes and shone on the Glowple. The second largest number was Fukuyama pig, with 232 votes in College.

The recipe given at Fukuyama, 2010, for Fukuyama, is as follows. It's a dish that can be eaten as it is, but it's served with juice and served twice. At present, there are shops in Fukuyama's restaurant that serve a lot of food, but many offer it in an oven.

The Fukuyama Youth Conference is spreading as the new Gurme of Fukuyama.

Fukuyama's mountain map.

The Fukuyama Youth Council Center was a campaign for mass-growing activities, but there were places where no shop was available, and only the season limit was available. And since the ex-Chogross department has begun to sell freely, there has been an expanded distribution of other materials, including items that have been used as "Food Mountain" defined as "Faiyama's" and "Found Mountain" as "Found" and "Found Mountain" as "Found" and "Found Mountain" and "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" and "C" and "C" is "C" and "C" is "C" and "F" is "C" and "C" and "C" and "F" and "C" is "C" and "F" is "C" and "C" and "C" is "C" is "C" and "C" is "C" and "C" and "S" and "C

In October 2010, Fukuyama Youth Council, the Council of Youth, organized a fund-raiser and began distributing "Fukuyama's Wander Map." Forty-two stores are on display, and there are many varieties of convexs from traditional fabrics, desserts, and desserts. In addition to categoricalization of Japanese and Japanese, in Japanese and Japanese, the difference between cooking and cooking is shown by numbers I,II and III.

Snacks.

In the mountainous region, there is a food that resembles a silkworm.

Text adapted and translated from the Japanese Wikipedia article うずみ by its contributors, licensed CC BY-SA 4.0.

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.