Azukizōni 小豆雑煮

History and Origins

The citrus stew with the rice in the boiled beans, with the sweets in it. Some areas once ate the "Susten Soy" with rock in it, and from New Year's 2th, they ate our "Steaky Bean" from the second of July. Aoi has a learning to use a kanji. This turquoise stew is soy that it looks closer to "swift" and "chii" but it is characterized by a softness of comparison. (In October, October, the year of the rising cloud region, the Shinto month of the Lords from all over the country has arrived.) There is also a theory that the word "swift" is derived from the word "swift" in the word "mixing."

When It Is Eaten

"Squish the little beans" was made up of the first young water that the family head gave to the god (the water that he brought in for the first time). There are two bowls on the bowl. The boiled soup is an offering, and the three are offered in a constant way during the day. The bean is so rich in beans that it is also hoped for a successful offspring. It's said that around the perimeter, beans were either served or served in red.

How It Is Eaten

I'll do it quickly and gently so that I don't crush the little beans. Put beans in a pot with plenty of water and cook it thoroughly with a weak flame. When the little beans are about to break down, I put sugar in them and adjust them to the sweetness of my choice. This time I can add some salt and pick up some flavor. Some families put the juice in when they boil the beans. Sometimes you can put sugar in your bowl for sweet, steamy beans, then you can eat it with your favorite taste. Tastes like flavors, soy sauce, are seasoned and eaten according to the family's taste. A cucumber is usually used as much as a "silly soup." Apart from the juice, if you boil it, it will not be too soft to eat but it will be easier to eat.

Recipe

Ingredients

• 100 g azuki beans
• 80 g sugar
• 1/4 tsp salt
• 1000 ml water
• 8 round mochi

Method

1. Put beans in the water, middle fire before boiling, and low fire immediately before boiling. I'll cook it while taking away an hour and a half.
2. When you get soft, add sugar and boil the bottom of the pot in a wooden pot for about 20 minutes and add more salt for ten minutes.
3. Put the bowl in two and cook until it becomes soft. If you want it, I'll boil it in hot water.

More About Azukizōni

Tasty soup, such as Tottori Prefecture and Shimane Prefecture. It's a muslin with a bowl of rice in the soup of the little beans.

Overview

It looks like bitter and lye, but when compared, the sweetness of the lye of the beans is smooth. When you compare the island root with the birdcatcher, the natto soup in the bird is closer to the lye.

Today, the sweetness of the citrus soup has increased, and there is little difference between the bitter and the bitter. And the ingredients are the same as the recipe.

It was not determined how the bean came to be used, but since it was supposed to be more capable of harming the red of the beans than it used to be, it is thought that it may have something to do with what has been used for Hare's day.

In October, the year of the rising sun, called the divine month, where the gods flocked from all over the country, the cayenne soup was served as a "The Shinto Festival" in this period. There's a theory that this Shinto belief became the root of the word "swift."

Even some of Kyoto Prefecture's subjugation and Okayama Prefecture have been eaten.

The "Diary of the XEdo" written by the right horse, who is left behind by the XEdo-axis, has a description of the plan that the 7th day of the New Year is to be a miniature bean stew. Today's mill doesn't have a little bean-snap stew, and it's not clear what the "Snap-Stain" here described was.

Tottori Prefecture

In Tottori Prefecture, it is the main stream in which citrus is used for lye soup. In 3 mornings in town, I put in a bowl.

There is a lot of lye juice, and the lye is a lot of small beans, and there are rare, but it can be salted instead of sweet with sugar.

In the lower part of the mountain, the three New Year's season is eaten in the sun, but in some areas the beans are boiled in another way after the second day.

For Tottori Prefecture, there are many places in the mountain area where you eat citrus and citrus, not citrus citrus turquoise.

Since the records of the log from the Edo's late bird - hunting districts were recorded and listed as " once eaten in New Year's, pea-snacked soup," we can see that it was eaten late this time, but it is not determined when it began.

In Shimane Prefecture, lye is used for lye soup. It's a dish eaten mainly by Matsue City and Fukuda City.

Once a person has put in rock seaweed, he will eat a broth of juice, and in some areas he will have a second day to eat a little bean stew.

As shown above, in the cloud region, they are eaten as Shinto in October of the old calendar.

In the Shimane Prefecture east and in the remote islands, you can put in citrus citrus soup, flowers, and seaweed made from sea cucumbers. In the west of the province, there was a soup of soy sauce with black beans, and in the mountains there were soup with tofu, connoisseurs and so on. Each bowl is used without burning a fire.

Ishikawa Prefecture

Tasty beans are being eaten in the Ishikawa Prefecture mountain climbing district.

Text adapted and translated from the Japanese Wikipedia article 小豆雑煮 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.