43 13 ぬた
| Prefecture | Yamaguchi (山口県) |
|---|---|
| Region | Chugoku |
| Japanese name | ぬた |
| Home area | Northern Pole |
| Main ingredients | I'm going to have to do something about it. |
History and Origins
The "sun" eaten throughout Japan is a local dish with a common taste of rice and vinegar, but it is a local dish that has a special flavor. In northern and northern Northern Ireland, most of them are made in combination with bows and eagles. The whale's tail is cut and boiled, and its zeloxyish, enthralled appetite is characterized by a sense of smell. In the long-gated North Pole, whalers have been around since the Edo, and they have been used freely in places, and the common folk have had many opportunities to eat whale meat. From that background, it's said that in Northern Ireland, there was born an "loose" with an addition to Obike. It's also called a "rooise" in the area of the sea, and in some areas it can be used as an example of octopuses, squids, clams and so on.
When It Is Eaten
It's a simple traditional dish that you can use for your cooking. In particular, it is often eaten early in the spring, and in some areas it is carefully attached to the peach phrase.
How It Is Eaten
I'll boil the chicken in a lot of hot water and put it on a monkey and keep it cool. With the knife's back, the knife's edge is torn out and cut to about three centimeters long. I'll cut short thin books with a sharp knife. Add a good mix of white pepper, sugar, and mustard, then add vinegar and then add another. After the mixture is over, I can put a little bit of slack in. If you hang it on a vessel and scatter it, you'll turn Yuzu into a sky. It's delicious to use squid, assalis, as well as clams, as well as ducks, and pork instead of pricks. Since water comes out of the ingredients in time, I hope it will taste good just before eating.
Recipe — Serves 4
Ingredients
- 250 g wakegi onion
- 50 g オバイケ (whale)
- 2 tbsp sugar
- 1 tbsp vinegar
- 3 tbsp white miso
- a pinch prepared mustard
Method
- With a light boil, cut the moisture into a sieve, put it on a board, and cut the knife's back to four centimeters except for the rice in the middle.
- Obikes wash in soft water, and water is gradually hot, cool water is cool and clean and remove the odor and fat.
- We put the mustard in the bowl and mix it together. Then we make some vinegar.
- Cut into vessels, spread out the daisies, and put some vinegar on them.
More About 43 13
Sakura
It's a sort of Kochi Prefecture tradition tip. A piece of leaves is carved into a paste and mixed well with white pepper, vinegar, sugar and so on. It's often used when eating a burly knife. I'm sorry, I'm sorry. In modern times, they usually say a dish that has a vinegar flavor. It's the main term, and it's the summary. That's an alias.
It's a kind of citrus, and it's usually mixed with a combination of vinegar and taste. One of Japanese traditional and native dishes.
Overview
Sea algae, such as onions, peas, tuna, squid, blue-seeded animals, and other sea algae, which are cooked with vinegar, soy sauce.
Origins
This name came from the thought of Numada by the apparent appearance of its tastey face. A kind of sauce for cooking such things as "Namata" in a 1603-year-old daily dictionary. (or vinegar citrus caeche). ¶nutanamasuzu ¶ "" and it was established as cooking by the end of the room town.
Use Methods
The ingredients that are served are made from the basic flavors of sweets and colors, from the point of taste and color, by a high amount of white peppers used to make them mixed with vinegar, sugar, and mustard.
As mentioned above, in plants, materials are used in a lot of ways as standard ingredients. In addition to onions, there are a lot of plants that have been added to the flavor of the citrus, nilla, garlic, or wildflower novels, gygmy garlic and other sulfuric acidic antlers.
On the other hand, in fish and fish, oysters are preferred and often used for raw materials such as blue-sniffed clams, oysters and fish.
However, your raw sauce is rich and most of the food is fresh and delicious. To put it simply, vegetables are delicious when they are eaten by rice, when they are eaten by fish and fish. The firefish is boiled, and it often has vinegar when you eat it, but it's OK if you want it.
Text adapted and translated from the Japanese Wikipedia article ぬた 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.