Aimaze あいまぜ
| Prefecture | Oita (大分県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | あいまぜ |
| Home area | Takeda City |
| Main ingredients | Tofu, dried radish, and so on. |
History and Origins
Takeda City, located in the southwest of Oita Prefecture, is a whole area of natural abundance surrounded by Mounts of Mounts, Mount of Resurrected, and at the foot of Mamy Mountain. They are proud of the water supply of the first river and the Ono River running through the city and of the tens of thousands of tons of water released a day. "It's vague" is essential for the Kunichi Takeda area to be established. This is a soup of tofu that has been boiled into cooked vegetables. It's similar to a white tofu, but it's not like using a lot of such mountains and mountains, such as the walnuts, and the large, dried roots. It's said that by mixing and mixing both materials and tofu, the name "mixed" comes from mixing them.
When It Is Eaten
As a gift for the wedding feast, the bowl was always filled with a "mixed." There are no rules on the tools you use, and there are wide variations in vegetables and vegetables at the time you are near. Because of this, families look and taste a lot different. The "mass" that comes out at a time when sugar is valuable and special affairs is delicious for the taste of sugar. I also used sweet drinks instead of sugar to make sweets out.
How It Is Eaten
You can dry it, you can cut carrots and so on, and then you can boil them with steam and soy sauce. Tofu is also salt, sugar is added to the bowl, and you will have to mix it with the paint. If you cut the water tightly before you do tofu, it will become sticky when you do it, and it will make it easier for you to relax.
Recipe — Serves 4
Ingredients
- 30 g zenmai (royal fern)
- 1/2 blocks tofu
- 3 dried shiitake mushrooms
- 30 g daikon radish
- 1/2 konnyaku
- 30 g carrot
- a pinch pickled red ginger
- 4 tbsp toasted sesame seeds
- as needed vegetable oil
- (A) a pinch dashi stock
- (A) a pinch soy sauce
- (A) a pinch sugar
- (B) 1 tbsp,5 soy sauce
- (B) 1 tbsp mirin
- (B) 1 tbsp sugar
- (C) 1/2 tsp salt
- (C) 15 g sugar
- (C) a pinch salt
Method
- We're going to dry out the root and drain the root. I'll boil the pepper with water.
- I'll roast the rice and get well until the oil comes out.
- Cook the peppers in the soup overnight with oil, taste them in A, and cut them into easy-to-eat lengths.
- I'll cut the garlic into pieces.
- Cut the dried roots back into easy lengths to eat.
- I'll boil the garlic with B flavors until I'm no longer steamed.
- The tofu that I had boiled and dried in boiling water will be good in addition to the sweetest dish.
- C flavors can be used to catch the flavor.
- Put the materials in and mix them together.
- I'll hang it on a vessel and put the red pepper on it.
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.