Awauiro 阿波ういろ
| Prefecture | Tokushima (徳島県) |
|---|---|
| Region | Shikoku |
| Japanese name | 阿波ういろ（あわういろ） |
| Reading | Awauiro |
| Home area | All within the province. |
| Main ingredients | (Customer) |
History and Origins
"Let's go to Nagoya," "Let's go to Yamaguchi" and "Aoji" is called "take care of Japan." That history goes back to the time of Edo, the 11th General and Tokugawa. About this time, the green greens were passed to the abbey, and from the plant's planted greens began to produce "Auji-Sung-Tung" and they were also made to celebrate the completion of this Ayu-song tray. Originally, it was a simple flavor of Japanese rice bonsai, sugar and salt, but these past year, besides adding rice and garlic to the season, there has been an increase in modern flavors, such as chocolate. And there are also different shapes, ranging from the shape of a box cut into squares to the shape of a round one like a carpet. It's characterized by a sense of food and the simple and tender sweetness of the Ayuji San's tray.
When It Is Eaten
It is believed that the day Ayuji was built to celebrate the completion of the Ayubu-song Bonsai was the day of the first month of March 3rd and verse. Since then, he says he has a habit of eating auji on this day every year. Sometimes I was on the altar of a festival. There were also families that used to eat in a heavy box called "The Play Box" on a phrase day and go to the mountains and the sea, and that were wrapped in the playing box, as well as the red and green cold weather.
How It Is Eaten
Add a mixture of abscess and sugar and salt and add it to the raw dish. Add up to a mixture of pollen and pollen, and when it's as hard as it is, it's ready to sink into the mold and steam it up. It's the point when you pour it into the mold that you shake the whole thing and clean out the bubbles. If it's steamed up, I'll keep it overnight, and I'll cut it in pieces when I eat.
Recipe
Ingredients
- 300 g bean paste (砂糖入り)
- 100 g joshinko rice flour
- 10 g glutinous rice
- 1 g salt
- 110 ml water
Method
- Put all the ingredients in the bowl and mix them together, and it will be stirred well. Depending on the volume of water in a commercial can, you get a little flustered when you're a little nervous.
- Move the sinker to 14 centimeters by 11 centimeters by 4 inches deep, and stick it gently and tightly.
- I'll be steamed for 30 minutes. To keep the drains from falling on the sinker, we put a wipe on the lid of the sponge. (Singing)
- Stabbed with water, he will stop the fire if he doesn't get raw fabric on the bamboo.
- Take out the sink from the steamer and remove the tap and cut it to the right size when the heat comes down.
More About Awauiro
Soo-yeon.
Overview
Ayuji is made from soy beans, soy sauce, rice and sugar, and is characterized by its distinctive soft taste and deep taste.
There are various kinds of salts, such as "Knocks" used by the sound gate, "Sniffs" used by the bellows or during the bellows, and "Knocks" that were mixed and made into sticks.
In place of sugar, there may be a local abscess and abscess.
History
In the phrase on March 3rd, it is customary in the locals to eat abreast.
Text adapted and translated from the Japanese Wikipedia article 阿波ういろ 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.