46 30 かんざらし
| Prefecture | Nagasaki (長崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | かんざらし |
| Home area | Island district |
| Main ingredients | White ball. |
History and Origins
The "Kinjiu" is a traditional sweets made from old times in the whole of Toshima. In the past, the homeless of the island city were unable to eat rice they could afford as an annual offering and were eating garbage rice. They ground it into a long-term rice powder and then cooked it. But in summer, rice flour is easily rotten. So I began to make the habit of storing and eating a dumplings in the water. The whole area was affected by the crustic change caused by the island from 1792 to 1792 by dozens of clean underground water streams, and it was the wisdom of living by using them. In addition, there was an environment where sugar production was very high in the area. Whenever they were poor, they prepared dumplings of rice powder and sweet sweets made from sugar and began acting like visitors in the summer. It's called the birth of the "scrolling." Moreover, the fact that once the rice crumbs of raw rice were wet in a stone mill before and after the cold sun, and then dried the sediment and made it into a white - floured rice dough is what has come to be called "colding."
When It Is Eaten
Once upon a time, sugar was abundant in the area of Toshima, but it was so good that "Kuji" was also a summer hospitality sweets. It wasn't until the time of the end that sugar honey for honey became common. At present, "Custom" is a common feature of many restaurants in the city.
How It Is Eaten
The simple sweets are made from white pepper and are simply cool with water from the island, and add honey made from sugar and honey. Although the taste of the honey is characterized by a good sweetness and a good throat, the actual taste varies by a thousand degrees because the recipes are different from those of the house you make and the restaurant you eat.
Recipe — Serves 2
Ingredients
- 60 g shiratama rice flour
- water, to taste
- Mix: 50 g coarse sugar
- Mix: 9 g sugar
- Mix: a pinch light soy sauce
- Mix: a pinch salt
- Mix: 200 ml water
Method
- Put the citrus sauce in the pot, and cook until it is warm and cool.
- Add water to the marble and lean on the hardness of the ears.
- I'll boil the water in the pot and put a small round white ball in the boiling water.
- If the white ball floats, we'll boil it for a minute and cool it down to cool water.
- It's made from syrup with four white balls floating in it. If syrup is too sweet, water or ice should make it your favorite sweet.
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.