Uchigaezōni うちがえ雑煮

History and Origins

Although there is a rich variety of silk stew made in all parts of the country, the "myme" that is made in the Miyagi Valley district of Tokyo is very unique. There are many areas where citrus is added to citrus, and in citrus, we add a big, hard tofu called citrus (heat tofu tofu tofu instead of citrus). Besides using more soybeans and cutting down the water, adding a lot of glue to it has made it hard. The ride of this rock tofu on top of each other caused the warrior to call the sword "my walnut soup" from the way the warrior "crushed" the sword. It seems that in a similar sense, they sometimes refer to it as "supposed soup." Since the Koji valley was a region where rice was difficult to grow, the diet was mostly wheat and near, and the high protein content of the hen-to-to-tofu was a rich source of nutrients.

When It Is Eaten

In the past, there were no refrigerators and it was difficult to keep food. In the meantime, rock tofu with a low amount of water was not only liked as a food to last the day, but was so hard that it could be lifted up by rope and so they were also fond of carrying it. In those days, I made tofu in each household for long periods of time, and it is common for me to eat it at celebration and at business events. "Our dish of rice" was really made on New Year's Day.

How It Is Eaten

I'm going to remove the root with a glue, and I'm going to taste it with soy sauce and so on and so forth. I put a few steam potatoes in there, and then I put two large rectangles of rock tofu and finished it. It is said that the lily potato often used eight heads, and that it was often used in the celebration's cooking, as a "bullet to sprout" to produce a number of sprouts from one potato.

Recipe — Serves 4

Ingredients

• Broth: 5 g、2、5 g、800 ml） 750 ml dashi stock
• Broth: 50 g（3 tbsp） soy sauce
• Broth: 36 g（2 tbsp） mirin
• 600 g（） tofu
• Mix: 300 ml
• 500 g（（40 g）×12） まいも (taro)
• Mix: 250 ml
• 3 g sugar
• 200 ml（150 ml） powder (基本つゆ)

Method

1. Make the base rice. I'll keep the mushrooms in half the water except for the head and the internal organs. When you dry, wash quickly, remove dust, and put it in the water with you. After about half an hour, add a piece of cloth to the fire, take out the cloth immediately before boiling, boil it slowly for a few minutes, and then clean it up and take the nuts off. I add soy sauce and garlic to it, and it tastes good.
2. Iwato is cut into rectangles about four inches by ten centimeters and making two pieces of rock tofu. I'll boil the basics for a few minutes.
3. In this case, the base is about 40 grams. Add sugar to basic rice B and let it boil a little.
4. I put three molds in, and I cross them on a rock tofu, and I pour them out.

More About Uchigaezōni

Our dish is a local dish of Tokushima Prefecture3-City in the old valley. It's a dish of rice that doesn't use conch. It's also called meeting soup.

Overview

I use a hard tofu called a rock tofu. The way the rock tofu was riding on one another, the warrior said that he had broken the sword, and so he came to be called "my broth." The meeting stew is also a nickname that is identified as having a sword "assembled."

Because of the difficulty in growing rice, the Kashiji region was the main diet of wheat and soba. Iwato was valued as a food rich in protein and as a daily food because of lack of water.

I'll take the juice from the elyco and taste it with soy sauce. The boiled fish (sachma mustard) is made by putting three in a bowl and putting two large rectangles of rock tofu on top of it. He used it well in the celebration food in the sense that he would like to sprout in order to grow a number of sprouts from one potato.

There is a theory that it was born in the middle of the day when the emperor was entertained by the emperor with Saito and Nao.

Text adapted and translated from the Japanese Wikipedia article うちがえ雑煮 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.