Home / Tokushima / Awanoitokoni
Awanoitokoni 阿波のいとこ煮
| Prefecture | Tokushima (徳島県) |
|---|---|
| Region | Shikoku |
| Japanese name | 阿波のいとこ煮（あわのいとこに） |
| Reading | Awanoitokoni |
| Home area | All within the province. |
| Main ingredients | (Laughter) |
History and Origins
It's called "best soup" that points to the natto and vegetable stew. It is often made of pumpkins and so on, but in "A wave's cousin's soup" it uses a snack. After we dry the rice and make it a potato, we boil it with the beans and finish it with a soft sweet taste. By the way, the dried potato has a raw dish to dry, and then it is dried and dried once it is dry, and there is a "swow" to use with the rice sauce in the azuru's soup. Also, they say that the beans used to be food on Hale Day, so they used to mix boiled potatoes with substitutes, such as little kibbbi. During the time during the war when the sugars were rare, they were made without sugar, but later sugar was added, and they became available as excellent teas and snacks as well. By the way, it is said that many families used to grow potatoes in their fields. So it is possible that he dried it as a storage method and used it to cook.
When It Is Eaten
In winter the air will cool down and dry, so that dry foods, such as dried rice, dried roots, dried potatoes, and so forth, will be often made. Ayuji's cousin makes it from a dried potato that has a condensed flavor and sweet taste. We are known to the locals as a dish that warms our bodies and our minds during cold weather. Also, it was often made as a snack during the farm work break and as a snack for children. It was common to make plenty of it in a large pot to save it.
How It Is Eaten
We'll water the dried potatoes back, add a pot of beans and salt, and cook them in a weak fire for about two hours. The way potatoes are cut, the softness and the quantity of beans are different from the family, making each one a rich taste. By the way, the dried potatoes take longer to cook, so it's good to boil the beans separately and add them later.
Recipe — Serves 4
Ingredients
- 200 g（400 g） dried potatoes
- 150 g azuki beans
- 85 g sugar (coarse sugar)
- 1.2 g salt
Method
- I'll put some beans and lots of water in the pot and stay overnight.
- Put it on fire, boil when it is boiling, boil again, add water and until it is soft. I'm going to have to open it and let it go.
- We'll dry the pot and fill it with potatoes and water, and put it in the water for about half an hour until the potato is soft.
- If it is so soft that you put it on fire, stick it in the broom and pass it through, add two beans, sugar and salt to cook it. I'll boil it with a weak heat until it's gone.
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.