44 18 ゆずかん
| Prefecture | Tokushima (徳島県) |
|---|---|
| Region | Shikoku |
| Japanese name | ゆずかん |
| Home area | Seo-yeon |
| Main ingredients | Syu |
History and Origins
In Saoshima's husband, Sao-san, it's been produced well by a silk plant called "Ichio Kioji." Kibuki is a relatively large ball with a beautiful color and high quality. (Arguation of the State) The official the Ministry of Agriculture, Forestry and Fisheries registration number 42) and the well-known crops of the country. In recent years there has been an increase in the number of food and goods made from wooden seagulls, such as "Sweet" and "Sweeting" and "Sweet" and" and "Sweetfish" as various dishes and products are developed. It's called yuzu jelly, and it's a completely different dessert, which allows you to feel the flavor of silk.
When It Is Eaten
It's usually made and eaten at home as snacks and desserts.
How It Is Eaten
It's one that can taste the skin, the fruit, the juice and the silk. It's not only used by slice-out steam, but also used by the jelly part by milk. If you cut the cucumber in half, cut it out into cups, it will produce more spectacular results.
Recipe — Serves 7
Ingredients
- 10 g 天草 （棒寒天） (agar stick)
- 2 1/3 cups（460 ml） water
- 1 tsp vinegar
- 100 g refined white sugar
- 1 tbsp syuzu
Method
- I have to wash the vegetation. (In the cold, water and tiny pieces)
- Put 1 in a large pot and enough water or hot water to cook with vinegar.
- When it is boiling, make it light so that it doesn't spill out, and then slowly stir it up for two minutes, turn it off, dip it in the lid and boil it for 1520 minutes.
- I'll put cotton cloth on top of the wall. If it's getting cold and solid in time, I'll put it on again.
- By the way, add sugar and soy sauce to the saliva.
- I'll sink it into the cup. If you want to use the citrus as a cup, take out the cut on the side of the top two centimeters and squeeze the juice.
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.