Itokoni いとこ煮

History and Origins

The "beautiful soup" that has been made extensively in Yamaguchi Prefecture is a sweetly flavored pea and white pepper coral that is common but is characterized by different colors for each region. It's made in Japan's Seaside, such as in the Yucataki region, and it's made in the cold yucca. It's like a clean city with sugar, soy sauce, salt, and so on. The marbles are red in red during the celebration, and when they are celebrated, they are white or green-colored. In the area of the Inland Sea, I will boil it until it's no more steam and cream it sweet. In some areas, vegetables differ from soup to juice, and no celebration can make them at all. In addition to the idea that Yamaguchi Prefecture is so called by the people in the country by the way they chase the tools into their nephew's nephews, the idea is that when the Longyear's hairdresser gathers his double servants in spring, he sends them a gift of this dish that he has acted as a pawn, and that he has given them a gift of "The Luxury."

When It Is Eaten

It's a crescendo served at Yamaguchi Prefecture, at the wedding feast and the feast after the event. It's been made again on the first day of December when we start preparing for New Year's. The little beans are cooked slowly so they don't get hungry, while the white-butters add red to the celebration and white and green to the Buddhist affair.

How It Is Eaten

I'm shaking my face. I'll wash the little beans, put some water and beans in the pot, and boil them once in the fire. Put some beans and water in the pot once on fire, put some water on the fire, take some garlic away, and cook slowly so that you don't dry the bean skin. If the water seems to fly by the time it's soft, add fresh water. When the beans get soft, I taste them with sugar salt. It will be boiled with a bowl of sauce, salt, broth, and a bowl of garlic.

Recipe — Serves 4

Ingredients

• 50 g azuki beans
• 50 g sugar
• 30 ml water
• 1/5 蒲鉾
• 1 dried shiitake mushrooms
• 30 g shiratama rice flour
• a pinch red food coloring
• 2.5 ml dashi stock (dashi stock)
• 1/2 tsp salt
• 1 tsp soy sauce (薄口)

Method

1. Keep the little beans in water overnight, spill it in a bowl once, boil it again, boil it so that it doesn't break its skin again (about an hour and a half) and give the monkey some air.
2. Put sugar and water in the beans, boil them, turn off the fire, and taste them.
3. If you want to dry it again, I'll cut it down.
4. White powder adds water, has a half-saturated color, has a red - white dumplings, and is boiled.
5. You can add any soup you like. If you want to add it, add the paste to the amount (refer to that amount) and then cook it with salt and broth. I add two beans and four dumplings and a cut-out bowl and I cook it.

More About Itokoni

My cousin's soup is a native dish that is common throughout Japan and is cooked beans and so on. There are differences in ingredients, cooking and so on, depending on the area. In other words, there are cousins, kanji, cousin, cousin, brother, brother, sister, daughter-in-law, soo-in-law. There are similar dishes, such as cousins, cousins, and bowl soup. There are a lot of days for the reward courses during which we eat, but often they are eaten at wintertime or made for the everyday needs of the day.

Origins

Regarding the origin of the dish, there is a theory that when the parent opens his lecture in his own grass, he has adopted a dish of green rice and beans instead of tea. The "Ichinji Group," which is supposed to be in the late days of room town, was already published as "sub" and then became popular during the Edo.

Origin of Name

There are more than one theory about the origin of the name "behavior soup."

Since the ingredients are so hot that they can't be steamed, the word "cook" is used to refer to the nephew, or cousin, as one of the sources of the word. The theory that all the ingredients were vegetables, the idea that all the ingredients were eaten by cousins, the use of beans and the flavor from the same beans, the idea that they were cooked with similar ingredients, not as similar to those of brothers, the idea that the dressing of this dish was a banquet held by the Edo, and the idea that the soup is "salvation" that is the theme of the meal, and the idea that the soup is "salvation" and the idea that the food is eaten by relatives.

It's the soup made first on December 8th, and it's made with dacon gou soyimo cui, conyak, carrots, soy sauce, soy sauce.

In some areas there is a specific story that leaves out: Little beans and tofu, radish and carrots, potatoes and potatoes are both cousins.

It's all over the place.

Akita Prefecture

The Kagohorn region has a dish made of dacon and beans, which is called cousin's soup.

Yamagata Prefecture

After boiling the rice in the top of the tree overnight until it was only soft, the rice was boiled in the rice that was soaked in water overnight, and the rice was boiled together for about half an hour with the water of the poppy, and then mixed with sugar and a little salt for a while, and then re-finished it with a weak fire. There are ways to cook with a rice cooker instead of boiling with a pot. It's thought to be a farmer's hospitality food from autumn to winter and has a unique sense of food.

And it's called "The Winter Great" except for those who boil pumpkins and beans.

I'm sorry.

Tochigi Prefecture

There are customs in the area of Seo-yeon at the end of the winter, but there are also families that make rice and rice soups for their cousins. In addition to this, there is also the "best soup" of the broth that comes from Toyama Prefecture, which is also served with a large root and a large potato, which is a sultry, which is boiled with a silica and boiled rice.

Ibaraki Prefecture

Ibaraki Prefecture is Japan's best domestic product and is dependent on native and domestic pumpkin food. The pumpkin stew is one of the main recipes, and the pumpkin-snake soup that cooks the pumpkin and beans together is the standard dish during wintertime.

Tokyo

Izu Oshima will be served at the temple on the 10th night of November with sweet potatoes and potatoes and tasties and tasties of beans and tofu.

Kanagawa Prefecture

In the summer, they say, you can eat stew with a taste-smelled sauce, such as beans, beans, peas, dried radishes, and so on.

Northland

I'm going to eat something warm, such as daikon, carrots, chicken, goo, and so on. I'm going to add beans, and I'm going to eat something warm.

It is bound to be served as a dinner for the 7th day before November 27th, the anniversary of the birth of the father of the founder of the Shinji religion and the father of the northern border. It's one of the best dishes.

Niigata Prefecture

Niigata Prefecture uses a lot of remcons, and is mainly in the soup of beans and lemcons. It was thought successful by having holes and "seeing ahead" in the peas.

The recipe is simply to mix the red and the green beans in salt. Not adding sugar is thought to have been a valuable thing in the past, but it has become more popular these days.

During the winter solstice, something using pumpkins was made.

Toyama Prefecture

Since the beginning of the Tokyo temple in 1390, in the Toyama Prefecture, your cousin is made as a "Safe day" when many Kajinists and founders are born. It is thought that beans are a favorite of the parents, and they are also used as tools. Tastes are seasoned with condiments or sesame oil.

Ishikawa Prefecture

I have the custom of making a cousin's stew all over Ishikawa Prefecture as a reward-sai.

Fukui Prefecture

There's a custom of eating beans as well as tata ya yaga tata soo soup at funerals and legal services.

Gifu Prefecture

In the shrine of the Gifu Prefecture Sea XZXXTsu CityXX, they wear their traditional stew as a fast on the second morning of the reward.

Aichi Prefecture

There's a cousin's soup with sweets and beans in Inoi City. Tokugawa City cooks rice from beans, lily, potatoes, and rice on the moon. The old Tatamura and Miga village of Towawa City have the custom of playing their cousin's soup made from beans and ground beef at funerals.

Mie Prefecture

It's customary for the Ha Ni to gather together in the community's "Akihara" diet on the 21st of January when she makes her cousin from dried tadpole leaves, peas, sugar, and stew.

Kyoto Prefecture

There are ways to eat in Kyoto Prefecture. Imoto-town cousin soups are salted with dicho - sesto - sesame potato and flour - made dumplings, and sometimes sugar is added instead of sweet potatoes.

Nara Prefecture

It's made of beans and pumpkins and is seasoned with soy sauce. In Toshimura, I grind the soup, sweeten it, and turn it into "Sunmy."

We were told that eating in the winter solstice would benefit us from colds and moderates, so we gave them to the Shinto altar and the Buddhist altar before eating them.

Kochi Prefecture

In Kochi Prefecture, there is a custom of making and acting on a large amount of beans added to the soup in the soup called "boo soup" and a dish of tofu with soy sauce and sugar. It's called "Sun-Sook."

Hiroshima Prefecture

I call the night before January 16th, the anniversary of the funeral of my father, the eve of the festival, the eve of January, the eve of the day.

Yamaguchi Prefecture

It's made in various places in Yamaguchi Prefecture, but not in Iwaji.

The broth's soup was quite different from the dish on top, and it served with boiled beans and a little sugar and soy sauce from the broth and soy sauce. Cool what has been cooked, and add to it the coral and the citrus that has been brought out of juice.

It's mainly cooked as food for the Memorial celebration. When used for celebrations, they are red-white and green-and-white when used for funerals and legal affairs. At first glance, it seems like "The Snack of the Knee-Cook" but it is less sweet, and it's not dessert, but it's a part of the dinner table.

Fukuoka Prefecture

In the wintertime, you have the custom of boiling beans and pumpkins and of eating beef that is seasoned with sugar and soy sauce. By eating cousin soup, I'll tell you that I have to get medium-sized.

Oita Prefecture

At the Kajijijijijiji in Ida Terrace, you can make rice roots for rice and soups for beans, which are supposed to have been the favorite of your parents. It's said that in some areas it can be grown with rice.

On the waterfront after the harvest, you'll be fed a "bis" that has been cooked with lentils and beans, with raw potatoes cut from the skin, and with boiling and red sugar.

Text adapted and translated from the Japanese Wikipedia article いとこ煮 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.