46 14 ぬっぺ

History and Origins

The "Huji" is an old native dish in the Koji district. Actually, the similar dishes exist in many parts of Japan. (There are many different characters, such as "noodle" and "noodle" besides the same name, but "noodle" and so on, and so on.) Cooking the root vegetables, which are all centered on the rice, has a common denominator. It is not determined when or where it originated. It was built in various places because of its preference for basic raw materials, such as raw raw materials, cheap, boiling, and large quantities of them at one time. It is also believed that the idea of being considered ideal for a large collection of people and not for a daily cook was affected because it could be served at the temperature of the city. It is also said that the way to call it "bubble" comes from the way to "shoe" in the way that you like it.

When It Is Eaten

In the Koji district, it has long been practiced as the primary dish of law. It has also been served as a celebration dish, including whale meat and chicken, as well as weddings. It's often made as a daily food where saving works. In local restaurants, it's a regular menu.

How It Is Eaten

It's easy to make. The vegetables are cut small and the vegetables are made in a way that is thick, fried, dried, and cooked with flowers and so forth. If you want meat, it's based on chickens, but sometimes it's whale meat or pig roses. It's so warm it tastes good even though it is cold.

Recipe — Serves 2

Ingredients

• 50 g chicken
• 50 g atsuage (thick fried tofu)
• 40 g konnyaku
• 1（4 g） dried shiitake mushrooms
• 20 g carrot
• 50 g taro
• 20 g lotus root
• 30 g burdock root
• 40 g daikon radish
• 2 green beans
• 6 花ふ
• Potato starch: 1 tbsp potato starch
• Potato starch: 1 tbsp water
• 1/2 tbsp sugar
• 1 tbsp sake
• 1 tbsp light soy sauce
• Broth: 300 ml
• Broth: as needed bonito flakes
• Broth: as needed dashi kelp

Method

1. I'll make some soup.
2. I'll dry the flowers and put them back in water.
3. I'm going to boil the bowl and cut it into about an inch long.
4. I'll cut the other ingredients into 1 cm angle.
5. I'll put some vegetables in the pot and boil it until it's soft.
6. Add a lot of fried fish, taste sugar with soy sauce, and put some flowers in.
7. With a solution of water, it will be added a little bit of smudge.

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.