Butamiso 豚味噌
| Prefecture | Kagoshima (鹿児島県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 豚味噌（ぶたみそ） |
| Reading | Butamiso |
| Home area | I'm sorry, I'm sorry. |
| Main ingredients | You know, pork. Taste. |
History and Origins
"Pigsong" is a dish made from pork and pork, the food that represents Kagoshima Prefecture. In the Sushi region, these as well as the rose plants and the casserole are added. In Toshimi, island pigs have been raised from old age with black hair. They say they used to keep one in each home, were slaughtered at the end of the year and eaten as a valuable protein source. So, to avoid wasting any part of it, we made everything available, including the annual "pigbone vegetable" as well as the stored "pig" and salt, roast and baked food." Also, in the Sushi region, the mild climate has created a unique culture of zygote, and especially taste is a typical flavor in the Koji district. We are now acquainted with the entire county.
When It Is Eaten
It's made as a regular vegetable throughout the year. It's a dish often used, not to mention a daily meal. It's also served as a cup of tea in the Sushi district.
How It Is Eaten
If you shake a piece of pig-pig meat and then cut it to a small size, then you mix it with the powder of the flower plants. If you get used to it all over, you'll eat with rice and so on. You can put it in a bowl, put it in a cold or a rice bowl, and you can have plenty of ovens for eating. If you sleep for a while, you'll taste better and taste better. If you change the meat of pork and taste, you will also enjoy a different taste of pork.
Recipe — Serves 4
Ingredients
- 300 g pork belly (ブロック)
- 300 g miso
- 50–100 g（ to taste ） sugar (coarse sugar)
- 1 tbsp salt
- 30 g bonito flakes
- 50 g（ー、） peanuts
- vegetable oil, to taste
Method
- (You may boil three pigs in boiling water.)
- It's delicious.
- The bowl is made up of grain, rice, rice, katuo, and flower plants.
- Put two in it, mix it lightly, and make it. If you put it in a container and save it, it will get a tastey taste and it will taste even better.
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.