Chōjifunokarashiae 丁字麩のからしあえ

History and Origins

The "Cysto-Create" is the standard local dish of Kashiko, Shiga Prefecture. A matchbox is a small-size square-breast, with the entire six-sided square-side cooking, so it doesn't boil down, and it can be used for cooking dishes and any other dish, and it is nutritiously rich in vegetable protein. A food essential to any consul dish on Buddha is characterized by a smooth tongue feeling that is attached to the food. The name of a man is derived from a series of stories that has not yet been explained. The name of the manjigi is in itself in the Edo later, in the Edo, in the zinjiang people's book, as a souvenir and as a souvenir. It is generally agreed that the burning of the land has been popular since the Meiji period, when the importation of white flour, which began at the end of the harbor, was really made. The "Kamiji's Day" is eaten in the eastern part of the lake and in the interior of the province. It is a regular dish for guests, such as relatives. It also sells commercial raw materials, which are easily made so that they are eaten as a daily diet other than for customers. It tastes good and clear, and it's good for the appetites left over from the heat. The ones that have been cut down without cutting them again are served as part of the court's seat.

When It Is Eaten

Although it is often eaten in the summer to use the cherry, the summer vegetables can also be eaten in the year, but since the art of house growing has been improved, and is available for year-to-year harvesting and sale, it is possible to eat the kanji plant throughout the year.

How It Is Eaten

They are soaked in boiling water, and when they are soaked inside, they are divided into three classes. The cucumber is cut thin and then salt is cut into thin strips. The extra salt is quickly washed away and we'll stick to it. Mix the flavors of the seasonings, such as pepper, white pepper, sugar, and vinegar. I can mix the pepper with the pepper and taste it.

Recipe — Serves 4

Ingredients

• 4 fu (wheat gluten)
• 2 cucumber
• 1/2 tsp salt
• Miso: 15 g white miso
• Miso: 10 g miso
• Miso: 1 tbsp ground sesame seeds
• Miso: 20 g sugar
• Miso: 1/2 tsp prepared mustard
• Miso: 30 ml vinegar

Method

1. The rice is soaked in soft water for about ten minutes, then soaked inside, and then mixed into three classes.
2. The cucumbers are cut with a thin slice and then salty. After that, I'll thoroughly wash the extra salt.
3. Mix the peppers, white peppers, flavors, salts, sugars, and vinegar.
4. I can mix the peppers with the peppers, and then pour the flavor into them.

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.