Hoshigakinamasu 干し柿なます
| Prefecture | Saga (佐賀県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 干し柿なます（ほしがきなます） |
| Reading | Hoshigakinamasu |
| Home area | Saga City, Matsumium, |
| Main ingredients | I'm sorry, I'm sorry. |
History and Origins
A plant grown in all parts of the country. One of them, the Brando, grown at Saga Prefecture Toyo, is the hot spring beauty who has whittled the cucumbers in his own way. It is characterized by ripe in a tree and deep in red, and it is rich in nativity, while it has a sweet taste. It's a rare plant that only produces 60 boxes a year. Also, when you're 50 years old, you'll find sweets in the market. "Spowdering" is made by hand by stringing carefully peeled seams together with a string, and so on. The loosely lined dry palm seems like an orange - colored hanging low, so they are called "swings." It's said to last about 300 years. The land, surrounded by mountains of the Sassaka and the Mountain Mountains, is very cold and dry and suitable for making it dry. It's a gift with a lot of fans. In addition to being able to eat dried rice as it is eaten, sometimes it is eaten as "I dry it." One of the best dishes of New Year's is to be eaten, but this "heat" is needed in the Saga City district of Matsumina, where the dry season comes from old.
When It Is Eaten
The embers that are hanging in the front of the house from late November are ready for drying. It's only 30 days after the dry season. After that, "I'll dry." It's also eaten as one of the rice dishes on New Year's Eve. Also, the drying process can be frozen and stored. It's been around for the past year and is valuable when you get a good supply of food fiber.
How It Is Eaten
I'll cut the dichon and dry dryer into a thousand pieces. The vinegar, the soy sauce, the sugar, the thin-snap oil and salts are combined and mixed together with a dried dakong. You can put a slice of silk in. A man can use a raw broom instead of a drought. It's also delicious when you use a turnip instead of a dicon.
Recipe — Serves 4
Ingredients
- 1 dried persimmons
- 160 g daikon radish
- 10 g carrot
- a pinch yuzu peel
- salt (塩もみ用), to taste
- Vinegar: 1 tbsp vinegar
- Vinegar: 1 tsp sugar
- Vinegar: a pinch salt
Method
- Dicons and carrots peel and cut into thousands. If you dry the salt and leave it for ten minutes or so, you wash it quickly and squeeze it down.
- The dried and boiled skin can be cut and added to 1 to be added to the conch.
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.