Dongamejiru 泥亀汁

History and Origins

It's called "swimming" or "crushing. " Mudkai is the home of the Kouji-doo in the five - house district, the soup of the summer, and it is spreading all over the province, centrally in the eastern part of the lake. Its citrus juice contains sieves, and because the citrus bowl looks like mud and cuts in the skin of a turtle, it's been named "Girl's juice." This "muldrum" contains summer vegetables, and it contains a lot of potassium and asparagus acid that allow body heat to escape and restore fatigue, which helped to prevent appetite in the summer heat. Moreover, the cucumber contains good protein and Gorigenan and serves as a nutritious soup. However, Gomalignan, a nutritional component of the plant, is excellent, such as finding that it can suppress the activity of active oxygen that is harmful to health, reduce cholesterol, and expect effects such as aging. The native traders of those days, without knowledge of nutrients, were eating excellent health food for their season.

When It Is Eaten

Because of the use of summer vegetables, they are eaten mainly in summer, but now they are available throughout the year, so they can be eaten at the annual rate.

How It Is Eaten

I cut it in half, cut it in half, cut it in half, cut it in half, cut it in half, cut it in half, cut it in half, cut it in half. I'll put the sauce in the soup and boil it until it's soft. Resolve the taste buds and add a damper before boiling.

Recipe — Serves 4

Ingredients

• 2 eggplant
• 60 g sesame seeds
• 3 cups dashi stock
• 45 g miso
• 40 ml おかゆ

Method

1. After cutting the work in half the length, each skin has a diagonal cut in the skin, and the larger pieces are cut in half. I'll soak it in water and leave it in a shower.
2. I'll keep the soup on the table in a bowl.
3. I'll put it in the soup and boil it. When it is boiling, make it light and boil until it is soft.
4. I'll leave it after I have cooked the rice.
5. The taste buds are melted, and then mixed with a diuretic before boiling, and served.

More About Dongamejiru

Mussel soup is a native dish from Lake XShiga Prefecture in the eastern part of Lake East. It's the eggplant juice.

It's the soup that was often made in summertime in the home of Konyu and Koyumi Koyumi. It's a simple taste of eggplants and go·ma·daʹe only in summer.

The juice in which the pepper is made is like a juice, and the eggplants in the skin are cut into the shell of the turtle.

This is the first time that the food has been eaten throughout the Shiga Prefecture for the past year.

Text adapted and translated from the Japanese Wikipedia article 泥亀汁 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.