Home / Aomori / Akakabunosenmaizuke
Akakabunosenmaizuke 赤かぶの千枚漬け
| Prefecture | Aomori (青森県) |
|---|---|
| Region | Tohoku |
| Japanese name | 赤かぶの千枚漬け（あかかぶのせんまいづけ） |
| Reading | Akakabunosenmaizuke |
| Home area | Tsugaru |
| Main ingredients | (Laughter) |
History and Origins
A traditional souvenir from the Tsugaru district. It's characterized by a sour taste of sweets mixed with citrus, vinegar, and lore, which has been harvested just before the snow fell. The red suit grown from old with Tsugaru is a species of soft meat and ideal for cucumbers. Red pigments are beautifully colored and lighted during wintertime by red skin and nativity and with vinegar. In the snowed Tsugaru region, it is necessary to make up for winter's lack of vegetables. At the end of fall, a large amount of vegetables were eaten and were eaten carefully until the end of spring.
When It Is Eaten
The harvest season in red is late fall. In the past, I used to dip a lot in large barrels and eat them daily during winter. The red coat, which has been soaked so deeply during the cold season, turns into a soft taste when it is replaced by a tear or a bitter taste. Besides the usual meal, it's a good fit for drinking. In recent years the red coats that have been stored under snow and added to the sweets are also popular.
How It Is Eaten
The red coat is thinly cut, and the salt is pressed to make a heavy stone. I cut out the water that comes out and pack books with nonsense and rags and vinegar. Add vinegar to produce a beautiful red color. If you take it out quickly, you will get a good taste by leaving it with a bitter taste and taking it into the sink. If you cut it very thin, you'll have a soft taste and thickness, and you'll have a little tooth left, which is good for each one.
Recipe
Ingredients
- 10 kg red turnip
- 300 g salt
- 800 g sugar (coarse sugar)
- 5 160 ml
- 15cm kelp (konbu)
Method
- Cut the red coat thinly on the thickness of the two-millimeter thick.
- The cut red coat is placed in a barrel and is swallowed in 3% salt for a week. (Sheel is twice as heavy as the weight of a red suit)
- Take the red coat from a barrel and put it in a dish with a different cask, five times as old as it is, and a little bit of vinegar and a little bit of cloth, which is about an inch long. (Sheel is a fifth of the weight of a red suit.)
- I'll eat at about the end of the week.
- Watch out for heavy stones. The bottom is heavy and the book is heavy.
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.