45 15 ゆきのつゆ
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ゆきのつゆ |
| Home area | Takeda Town. |
| Main ingredients | Big root |
History and Origins
Without saying, the famous burning ground of Saga Prefecture Narita. At the beginning of the 17th century, a ceramic, the source of magnetic field, was discovered in Mount Narita, and it began to produce ceramics as industry. One of the people who found the pottery on this occasion was the Korean potter and First Army chief, and is known as the father of the tada-burn. The "Magy of Takashi" founded in about 1658, the Emperor Omikagi is the principal god, and the shrine is also built on the grounds. The "Magama Godsa" - a local friend of the locals - will hold the "Nada Lights" on New Year's Eve. A modern light of about 1,000 ceramics is reflected between the crossover of the tin at the central intersection of the city of Tada. It begins at about 2330 New Year's Eve, and is held until about 2 p.m. on New Year's Eve. On this day, the "Sumi's" of native food can be played. The "Sumi's" is a soup made from bamboo, made from bamboo, which is ground with a rough caster and is served with baked rice or fried fried bread in the soup. The fire from the fire has to stay with the broom all night, so it is said that even at cold nights it is heated, hungry, and easily eaten as a night meal.
When It Is Eaten
The fire was eaten at the fire site of Toda-kun. It is said to have been prized as a fire-burning night meal all night, especially during the cold season. Today, I am being behaved in the "Nada Lights" held at the Takayama shrine on New Year's Eve.
How It Is Eaten
Add the sauce to the boiling sauce and add the large root base that has been dropped in a low-sized cast. The rice is delicious and cooked, or put in hot juice. Sometimes I put whale meat in.
Recipe — Serves 4
Ingredients
- 150 g daikon radish
- 1 1/2 cups bonito dashi stock
- 1/2 aburaage (fried tofu pouch)
- 1 tbsp 1/2–2 barley miso
- to taste (10 g–15 g) daikon leaves
- 4 round mochi
- salt, to taste
Method
- Cut into larger pieces, easily rooted, either with a "food processor" or a "lower" that is rough.
- In the pot, you can add soup and steamed oil and heat it in the middle fire. When it starts to stir, you can melt the dough. Put in 1 and boil it. Stop the fire.
- The boiling hot water is a minute of salt to cut the leaves from the main root.
- After about 60 seconds of heating the water-heated logs without raping them, and then heating them in a microwave range of 500ws, and then heating them two after 30 seconds, until they are completely fried in a grill or a toaster.
- Two times two on the round ends, three main leaves in a hurry, and then complete.
More About 45 15
It's a dish that is cooked in the soup with a large cast and carved oil that you can see in the snow. The main building is rough with a low-level stamen.
Takeda Town is known for its baked and baked rice, but it is believed that it was served as a dinner for the cooking cooks.
Even the "Nada light fishing" held at Akiyama's shrine on New Year's Eve is being acted on.
Text adapted and translated from the Japanese Wikipedia article ゆきのつゆ 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.