Fusubemochi ふすべ餅
| Prefecture | Miyagi (宮城県) |
|---|---|
| Region | Tohoku |
| Japanese name | ふすべ餅（ふすべもち） |
| Reading | Fusubemochi |
| Home area | Igahara City |
| Main ingredients | (Laughter) |
History and Origins
In Miyagi Prefecture, the United States, annual events such as New Year's, Marriages, Laws, and funerals have always been eaten. He also had the habit of eating a chicken as a meal on Hale's day, when he had a bit of beach, bonsai, and farm work. This "sun" was the connection between the castle's culture and its food culture in the inland city of Tohara, far from sea. In the inland area of Tohara, apart from the sea, the traditional sources of funas, swamps, dojou and tanni are among the most valuable sources of protein. Dojous eat raw, but what they catch before winter is made to spit in fresh water for a while and stuff them with a stick. I'll stick it in Benki and dry it on the hearth. It's called "smoothing," which is the source of this "smoothing" in the smoke. The smooth dojou is carved with a knife, ground into powder, ground into a base, mixed with oil, and cooked with water. If you add soy sauce and pepper to it, you'll get it done. This native dish with peppers has been valued as warm in the cold season and as appetite-infected in the hot summer. When a dojou is not available, it may be used in chicken or boiling powder.
When It Is Eaten
In addition to annual events, he is often eaten on the Hale Day, such as banks, trays, and farm work districts. However, at the supermarkets in Tohara and at roadside station, you can buy and eat them for the whole year.
How It Is Eaten
The powdered dojoo and the ground root, add water to your bladder, and heat it, and add soy sauce and pepper. I can make up for the new habit.
Recipe — Serves 5
Ingredients
- 20 g burned Joocho powder
- 300 g daikon radish
- 150 g burdock root
- a pinch red chili pepper
- 4 cups water
- 1 tbsp vegetable oil
- Mix: 3 tbsp soy sauce
- Mix: 2 tbsp sake
Method
- Osama, your bladder is down.
- The baked dojou is finely carved and ground into powder. The peppers split up and take the seed. (Laughing)
- Hot oil in the pan, roast the rice on the bottom, then add a large lump and pepper and powdered dojoo and put water in the pan. (Look at the water coming from the root)
- Add flavor A to the dish and cook it for about an hour on a low fire. Ak is polite.
- The new bowl on the vessel is placed on top of the four and eaten while it is hot.
- This material is a lot of rice and doesn't put a lot of radishes in it, but it's just a bit of rice, and it's not a fried dojou, but it's a chicken chop. It's also possible to taste it with a tastey sauce instead of sesame oil.
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.