Home / Kochi / Hachikutoendōnonimono
Hachikutoendōnonimono 淡竹とエンドウの煮物
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | 淡竹とエンドウの煮物（はちくとえんどうのにもの） |
| Reading | Hachikutoendōnonimono |
| Home area | All within the province. |
| Main ingredients | (Sniffles) |
History and Origins
The Kochi Prefecture feeds well on the kite. In the spring, it will appear and follow the rose bamboo and the bamboo. The four bamboos, a unique feature of the southern city, are rare birds of the fall. In the region of Kochi City, it is known as this special location where various species can be found. There are a lot of different kinds of Chinese food. "It's a mess." "The crumbs" with the vinegar rice. There are a lot of dishes combined with local harvests, such as vinegar, tree sprouts and so on. "Slow bamboo and pea stew" is a popular dish in Kochi Prefecture. Light bamboo is long and thin and characterized by red - purple skin. Because of its thin texture and its pale color, it's a good match with the window. From about May onward, after the bamboo starts to appear, the window begins to bear fruit, and the season's mixture of food tastes seasonal.
When It Is Eaten
After a lot of bamboos appear around spring and May and June, the rose bamboo will line up in the market. It is said that the peas were called "The Lions" and that they were eaten from Nara. Many farmers used to grow peas, harvest them around spring and eat "Encourages" and so on. Since it can be saved by freezing, it'll be passed on to you through the year. When the season comes, the fresh bamboo food will also come up at the table in the home. One of them is the "Slow bamboo and pea stew." Many old people used to say that "the fresh bamboo and the pea stew" used to be so popular without their lunches.
How It Is Eaten
I'll boil the peeled bamboo and cut it into easy-to-eat sizes. We've got boiling, boiling, and casserole, but we'll boil the fresh bamboo with the juice and then pour in a leather-striped window. With sugar, lentils and soy sauce, you can taste it and boil it. When you shake the light bamboo, you put a cut in the vertical, peel it, and sink it in a large pot full of water. If you add a handful and a few peppers to it for an hour or so, I'll boil them and cool them down. If you store the extra bamboo in a refrigerator in cold water, you can save it from two to three days, so you can enjoy other dishes.
Recipe — Serves 4
Ingredients
- 300 g 淡竹
- 70 g window
- 1 cups 1/2 dashi stock
- (A) 2 tbsp sugar
- (A) 1 tbsp 1/2 soy sauce
- (A) 1/2 tsp salt
- (A) 1 tbsp mirin
Method
- Light bamboo cuts the skin in a peel and boils it.
- Put light bamboo in the soup, boil it up, add a taste of A, put a window in and boil it in the middle.
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.