Asukanabe 飛鳥鍋

History and Origins

The flying pot is a native dish of Nara Prefecture, which is cooked with chicken and vegetables as milk and soup. An emissary who came from the flying age to Nara told him of milklike products and dedicated to Emperor Takaya, who was very pleased and brought up in the courtyard. This is said to be the start of milk drinking in Japan. At that time it was a noble drink, but the monks also began to drink secretly, and in time the chicken meat they had cooked and eaten in milk was said to be the origin of the "flying Cauldron." It spread among the common folk over time, but milk was expensive at that time, so I used my goat's milk. In the early days of the Showa, the present "flying Cafe" was invented, using local milk as a fine perfume dish tomorrow.

When It Is Eaten

They are eaten throughout the year, but especially wintertimes have more opportunities to eat to warm their bodies.

How It Is Eaten

The flying pot eats with its favorite season vegetables, chicken and other ingredients. The soup comes from a lot of vegetables and chicken, so whatever you put in the knot is delicious. In recent years, the new native food called the "Oyster Cauldron" based on the bird pot has also come to be eaten. Ojio bowls are made of soy milk instead of milk, which is sweet and cochineal, but they serve as a healthy oven pot.

Recipe — Serves 4

Ingredients

• 240 g oysters
• 40 g harusame noodles
• 4 shiitake mushrooms
• 400 g Chinese cabbage
• 80 g shungiku (chrysanthemum greens)
• 80 g carrot
• 120 g white part of green onion
• 60 g burdock root
• 200 g tofu
• 320 g milk
• 400 ml chicken stock
• 80 g white miso
• 4 tsp light soy sauce

Method

1. Cut the vegetables and other materials into size that you can easily eat.
2. Cook a chicken glass, add milk, add white sauce, taste the ingredients in a fresh sauce, and cook the ingredients in a difficult order. Yuuki, tin cans are put right before eating.
3. When you eat it, you will be given a taste for flavor dyeing, candy, garlic, and so forth.

More About Asukanabe

The flying pot is a native dish of Nara Prefecture flying bird and citrus.

Overview

It's a dish of chicken chows, milk added to chicken garlic, salted with white, oil, sugar, and a dish of soup that boils chicken and vegetables.

Materials include chicken, cabbage, onions, lentils, potatoes, carrots, tofu and so on. When you eat it, you can either put it on a melted egg like a roast, or you can pick up a dish of soup and eat it.

It is believed that the visiting priest from Tangshan, during his flying age, began making pot dishes out of goat's milk to keep cold.

Text adapted and translated from the Japanese Wikipedia article 飛鳥鍋 by its contributors, licensed CC BY-SA 4.0.

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.