Gojiru 呉汁

History and Origins

Soybeans are called "the meat of the field" and are rich in good proteins, which contain essential amino acids in their balance. Also, there is a thick layer of nutrients and functional components, such as vitamins, minerals, amphetamines, Saponins, fiber, and so forth, in small grains, which have long supported Japanese lives. Miyagi Prefecture is the second largest source of beans growing in Hokkaido. In the province there are tandrays and tunlays, which are grown first. The beans produced by the farmer have been processed into rice, natto, tofu, and so on. The native food with soybeans is found throughout Japan, but among them it is delicious and delicious and is eaten by the lye. I'm not sure if I'm going to be able to do that. The lye points to the soup that has been put into the soup. The beans that are harvested go out from autumn to winter, and the juice that contains soybeans and various vegetables is a nutritious dish. Also, because of the warmth of the body, we have been known throughout Japan as winter local food.

When It Is Eaten

It is often eaten in winter because of the autumn and winter harvest of beans and the warming of the body. I'm going to go to the table as a everyday household dish.

How It Is Eaten

Soybeans soak in water all day and all night and keep it fresh, and then use a bowl or a food processor to grind it into a "u" process. Put a "me" in a delicious bowl full of vegetables and put it on each bowl. This is the location of the soup at mealtime.

Recipe — Serves 4

Ingredients

• 1/2 cups soybeans
• 100 g taro
• 100 g daikon radish
• 50 g carrot
• 1 aburaage (fried tofu pouch)
• 1 green onion
• 3 tbsp miso
• 4 cups dashi stock

Method

1. I'll soak the soybeans in water all day and all night. We cut it into a bowl on a board, then we cut it into a bowl, add a little water, and then we beat it well.
2. We'll cut the same size slices as the lisoms, radish, and carrots, and cut the oil and oil.
3. I'll cook it in a pot and put some soup and two vegetables and oil and cook it soft.
4. If you boil it soft, add a taste bowl and 1, reduce the fire, and make sure it's cooked carefully, boil two minutes of rice, cut it in a small bite and stop the fire.

More About Gojiru

The lye is a grounded bean. (See the tofu that is in the state of the tofu (before it is filtered into a cob milk).) It's also true that a paste that is soaked in water and crushed and crushed is citrus, and the paste that is put in the sauce is lye.

On the other hand, in dyeing crafts, sooty protein is used to enhance dye fabrics, and so forth.

Native food.

It's a native dish that runs across Japan. From autumn to winter, when large beans are harvested in the fall, all the other ingredients that are not in the soup are from carrots, radishes, soo, soy sauces, tofu, fried, oil, and so on, and so on. With the abundance of crushed beans and vegetables, yuzu has been known throughout Japan as a native food for winters. It's sometimes eaten in a reward class.

The citrus juice with crushed branch beans is called a citrus or a citrus lye.

Origins

The origin of lye is not known. It's the theory that yu (u) means crushed peas and that it's an introduction from sound, and that it has nothing to do with China's dynasty or Hiroshima Prefecture. There is a theory that it's a delicious dish with boiling salt and raw pork added white to the sauce, with a thin skin and crushed branch beans, and with a delicious, citrus-breasted dish.

The juices from all over the place.

Miyagi Prefecture

Soy harvest season and body heat are eaten in winter. They are usually eaten as household food.

You dip soybeans in water, and then you grind up the succulent ones, and then you make a citrus. You can put "u" in the soup with vegetables.

Toyama Prefecture

I sometimes use the sauce with the sauce.

Fukui Prefecture

It's not only one of the best dishes conducted in a reward class, it's also served at weddings and legal matters.

Dishwork

In dyeing crafts, it is used to enhance dye fabrics, to make designs easier to paint, and to suppress textures. If you have handicraft dyeing, if you have it on cloth, it will make it as easy to paint as it is on paper, and it will be good and easy to keep it in check. But concentrations and number of paints are often used based on habits and experiences.

In Gifu Prefecture, county sequester Gifu Prefecture, vital culture, lye is used to produce lye.

Text adapted and translated from the Japanese Wikipedia article 呉汁 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.