Akebinomisozumeyakiakebinoki あけびの味噌詰め焼き

History and Origins

The dawn is based on an undiminished sense of nativeity for the people of Yamagata Prefecture. In spring and autumn, they eat fruit. The vines are used in some ways, such as stammering. It wasn't until the 1970s and '80s that Yamagata Prefecture had a good growth in the growth of the nose. The openings from the city of nature were celebrated at Kanto, and the cultivation began in earnest. The village and distribution areas are the main source, and the entire county is at its highest level in the country. Depending on the type of color, such as pale, pink, and so on, looks slightly different, and has a role in the table. Nationally, we eat the white parts around the species, but in Yamagata Prefecture, there is a nationally rare food culture of eating the skin. The taste is eaten in a variety of dishes, besides the "Knit's Cooking" taste.

When It Is Eaten

The dawn season is in mid- August and mid-10s. It's said that in inland homes, there's an early diet, and that open food will be served once or twice during the season. For local people, it's not that they go out of their way to buy food at the supermarket, but that they take what they grow in the back of the mountain and grow it in the garden, or that they get cut up from their neighbors. The skin of the dawn is dried and preserved in the sun, and is also used for boiling and other purposes. A sprout is said to be an unabated fruit, and there were times when you used to take oil from seed seeds.

How It Is Eaten

Before cooking, I'll take a seed for the opening and put it in a quintessil over it. We cook the ground beef and rice with a taste of rice and sugar. If we mix it in the skin of the dawn, we tie it with silk and then we cook it and then we eat it. The skin of the dawn has a bitter taste, but it is easier to eat by mixing it with the sauce. The leather is delicious, like eggplants, and when it is cooked or boiled, it is delicious when it is chewed.

Recipe

Ingredients

• 4 open
• 50 g maitake mushrooms
• 50 g shimeji mushrooms
• 5 myoga ginger
• 1 tbsp 1/2 miso
• 2 tsp sugar
• 1 tbsp 1/3 oil (炒め用)
• 2 tbsp oil (焼き用)
• knife thread

Method

1. The cracker removes the seeds inside with spoons and uses only skin. Anything with a mouth shut opens along the center muscle. Wash the bark of the dawn and drain it.
2. Wash the mushrooms, cut the water, and tear them in pieces. I'll cut the rice into pieces.
3. When you are cooking, you can add a bowl of boiling oil to the pot, roast the mushrooms, and then you can add a bowl of pepper, add a bowl of pepper, add a bowl of sauce and sugar, and cook it and water it.
4. When the material is cold, we tie it with a string wrapped in the skin of the dawn.
5. Heat the oil in the pan, open it, cover it up, and sometimes cook it back.

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.