Botecha ぼて茶

History and Origins

The "Cook" that matches the climate climate climate of the Matsuyama region was invented during the time of the Ch'sai period, and the wives of the Shogi worked hard for the hospitality of their guests, saying that they did not use any expensive ingredients. The Matsuyama area has been a long way from home, and it seems that there has been a local dish called "Kuji" which is made with tea in the tea. A carefully boiled "Knock tea" is served first in salted tea and stirs it with black beans in it, and then we eat it with our food. It was a good reputation for having been hosting worshipers, so it has continued since the late '50s, with citrus citrus soup and citrus citrus soup. The flower fishing is held every year for the holiday that was held near the eighth of April in the old calendar.

When It Is Eaten

I was enjoying it because I needed to make tea with tea, or people who made teas mainly. In modern times, people love it as a luxury cup of tea that takes time. In the past, I used to drink with the leaves of the cuco that I had planted around my house. Kuko is a Chinese medicine, so it means she was drinking health tea in a natural way.

How It Is Eaten

"Cook tea" is like a cup of tea with a piece of okko leaves, tea with sweets and peas boiling, salted tea, black rice, chopped rice, and a piece of rice made of lye, soo beans, nazu, and rice faki. There is a sweet and foam floating in the tea bowl, and before the foam disappears, I will rip it off with chopsticks and eat it.

Recipe — Serves 4

Ingredients

• Mix: 20 g soybeans
• Mix: 15 cups water
• Mix: 1 bancha tea (くこ茶)
• Cooked rice: 20 g black soybeans
• Cooked rice: 2 cups rice
• Cooked rice: a pinch salt
• Cooked rice: a pinch umami seasoning
• Mix: 1/2 kamaboko (fish cake) (赤)
• Mix: 70 g lotus root
• Mix: 40 g butterbur
• Mix: 50 g Nara pickles
• Mix: 1 blocks frozen tofu
• Mix: 3 tbsp sugar
• Mix: 20 g shiitake mushrooms
• Mix: 2 cups dashi stock
• Mix: a pinch salt
• Mix: 3 tbsp light soy sauce
• Mix: 1 tbsp mirin
• Mix: umami seasoning, to taste

Method

1. Put water, tea, and beans in a pot or pot and boil them for about two hours in a low-frequency fire.
2. I'll cook it with salt and flavor, just like normal rice.
3. I'm going to boil the skin-stained boils and add thinness to each one. I'll cut the nada rice into three - mm cubes and put it in a blender bowl.
4. A half-thirds of a cup of hot tea, a little salt and a little salt, and in the foaming, you put in your black beans rice and eat 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.