Fukidawara ふき俵
| Prefecture | Mie (三重県) |
|---|---|
| Region | Kinki |
| Japanese name | ふき俵（ふきだわら） |
| Reading | Fukidawara |
| Home area | Iga's culture. |
| Main ingredients | We've got rice, peas, and leaves of soap. |
History and Origins
In Mie Prefecture, rice is grown, such as the Iga-chin god. In many areas, there is a annual wish for a harvest. Among other things, in the Iga area, when we first plant a rice plant, we are more likely to go to the water door with sukis and large fruit branches, and we say, "I pray and thank you to the God of Tata for the prayer and thank you." "Saijiji, I will give you 13 of the gods of Tada together with the 12th of January." "Saigi" is also made into a small, small dish of rice. The hot rice is delicious by wrapping it in leaves. The flavor of the soap and the salty beans are delicious. Of all the beans, only one fruit comes up, so it's said to be a success, so it can be made from mustard and other beans. "The Lakota is a piece of art of life, such as a field job, not having to wash your hands in the afternoon, after eating, or the leaves of a rose, which are made from the wisdom of living. There is also a "roo soup" made from rice and peas wrapped in leaves and wrapped around the side. This too is called "trow rice" because we pray for a good harvest, and because of being set up for a trip.
When It Is Eaten
At the time of the plant-planting season, a business event will be held in the corner of the rice field, and say, "I wish you a good day and a good day." A bowl of rice made of soybeans to make a lot of large grains of rice, wrapped around the rice on a slat.
How It Is Eaten
Soy sauce is cooked with rice, cooked rice is wrapped in leaves, and stems are kept as strings. By making it easy to carry around, you can easily eat during farming.
Recipe
Ingredients
- 5 × 180 ml rice
- 1 × 180 ml soybeans (乾燥)
- 1 salt
- as needed butterbur
Method
- The dried peas are roasted the day before to absorb water and to keep the skin free.
- I'll put rice and water on the beans and put some salt in the rice and cook the rice. In the meantime, I'll wash the leaves in the wash.
- Put the leaves on your palm and spread them out, place your rice on top, and wrap them in warm leaves while you're warm. And the hoter the rice, the more hot the leaves change color in the sun, and the more flavor and flavor are added.
- I can tie it by pulling the edge of the wiped stem.
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.