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Furutakuannonimono 古たくあんの煮物
| Prefecture | Fukui (福井県) |
|---|---|
| Region | Chubu |
| Japanese name | 古たくあんの煮物（ふるたくあんのにもの） |
| Reading | Furutakuannonimono |
| Home area | Fukui Prefecture all over. |
| Main ingredients | Old age. |
History and Origins
We've been known for a long time as the national food for the Fukui Prefecture. In Nanjo's prefecture district, it's said, "Come on in." Also, in the JW district of the Sun and the Old Morning District, salting a once-stuffed bowl and again flavoring it with flavor and eating it is "a great deal of stew." To preserve the root that has been harvested, the rice grown from autumn to sunset will become old and sour by the time the next year comes. Those that have salted them and tasted them with soup, broth, pepper and so on are the "old stew of the good old." Whether it's warm or cold, you can eat it in a tasteless taste, which is the most popular local food in Fukui Prefecture and is often eaten at home. Not only are the names of different communities and families different, but they are also called "old stew" and "heavy stew" and "heavy stew," but they are also known as "heavy stew." The old wisdom of making sure that the worn-out rice is eaten thoroughly is alive.
When It Is Eaten
The congealed chyme that was put in the previous year has become sour and worn out. It is common from early August to late November. The rice is not cooked well, so it goes to the table well and is preferred as a bowl of wine or a cup of tea.
How It Is Eaten
Cut an old sauce into two millimeters and boil it repeatedly until it is soft and salt free. If the salt is not yet out, then I'll dip it in water.
Recipe
Ingredients
- 2 bean paste
- Mix: 1/3 cups soy sauce
- Mix: 1/3 cups mirin
- Mix: dashi stock
- chili pepper, to taste
- white sesame seeds, to taste
Method
- Old Ha Ni will be cut into two-millimeter strips.
- Put it in a pot and boil it with enough water to cover it.
- If you repeat water many times and get soft, add taste A.
- Finally, I'll rip off the red pepper and scatter the albino.
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.