Gomagohan ごまご飯
| Prefecture | Aomori (青森県) |
|---|---|
| Region | Tohoku |
| Japanese name | ごまご飯（ごまごはん） |
| Reading | Gomagohan |
| Home area | Tsugaru |
| Main ingredients | Yes, rice, black. |
History and Origins
In the Edo region, where the development of new rice has been on a large scale since the beginning of the Edo and the development of a colorful rice diet, we called rice "color" or "color rice" when we put various ingredients into it and made it soy sauced. "Singing" is one of them. From turning black, I made it to the Buddhist altar on the "knoday" of Buddhist affairs and Shikoku. On the other hand, there are areas where sugar is added to make sweet, rice plants, or shrine festivals instead of red rice. The only thing you can do is to call the big stuff that wasn't.
When It Is Eaten
I am often involved in Buddhist affairs and celebrations. Also, the old rice plants used to take up a lot of people and spend two days and three days, but from the day before, women would not sleep, and they would cook unspoiled red food. I took it to Tada and ate it during the work. We also said that sugar was a very valuable thing and that we would even borrow money for hospitality. The special seats were treated with plenty of sugar and sweetened. Also, on September 9th, the heavy-sun phrase of the old calendar is customary to offer a cup of wine with a branch of the fruit on the altar, and then we had a bowl of rice served together.
How It Is Eaten
Tsugaru local flavor foods were abundant, and besides "cooking," there were such things as rice, beans, black beans, and red food. It can be made of rice alone or mixed with rice that has been eaten and served. Cooking is often cooked and cooked in rice. I ran the water and added it to the boiling water so that there wouldn't be any stain left on the mill. The aroma and flavor of the fragrance of hot - water dishes are delicious and have always been a favorite of children.
Recipe — Serves 6
Ingredients
- 200 ml３ glutinous rice
- 30 g black sesame seeds
- 40 g sugar
- 枝豆又は栗の甘露煮, to taste
- 2 tbsp1/2 soy sauce
- Mix: 250 ml water
Method
- The rice is already soaked in water from the previous night, and in the morning, you have to cut it off.
- The black bowl is roasted and roughed in a stew.
- I'll mix 250 ml of water with sugar and soy sauce as a water wash.
- We put a water-stuffed fumigator in the boiling steamer, put a rice in it, and then we steam it with 20 minutes of fire.
- Open the bowl, add two black bowls and three water dips and mix them well.
- I'll have another 15 minutes of steam.
- If it is steamed, take it out on the bat and put it in the side of the bat and scatter the fruit beans or the sweet sauce of the lentils.
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.