Hakatazōni 博多雑煮

History and Origins

The raw vegetable is an old vegetable and a high vegetable companion. It's said that this name came from the fact that the stem part has the flavor of the katakui. The color is dark green and the leaves in the meat are narrowed. There are many theories that Bligh is a successful fish whose name is changed depending on the size of "Yazes to Nada to Hamach to last" and that it is used in a good seat dish, but why he has become a turquoise cook in Hakata? For one thing, there was the custom of taking a large burri to his wife's home at the end of the year. It is also said that this has led to the use of New Year's soups and turquoise. And "Hubji" is a unique way of making it, like a bowl, to put the tools into the bamboo plant one by one. In fact, the context in which this style was created has a lot to do with the history of Fukuoka. Fukuoka, long known as the town of the Takataka, is the one who supported them. From your honor to your wife, you call the princes of the Tokishima merchant, who say: Many guests are busy in business, and we can't afford to waste time preparing the dishes. So, what I thought was that we had to stick the tools in the closet one by one in advance. Then all you have to do is pull the tools out of the bowl and put them in the bowl and put them in the soup at the end, so you can act quickly even with a large number of guests who come to greet you the next year. It's the idea of the busy monks.

When It Is Eaten

In the beginning of New Year's Day, the dishes were served with a number of children, teeth, black beans, and a rise. Also, it seems now to be scarce, but in the past, when the customers had a large number of customers, it was common to have soapy utensils boiled in advance, cut into easy-to-eat size, and then stuck in a paste, and put it on a bowl when eating. While I valued the formalities of cooking as such, I was quick to finish and extend hospitality even to the guests.

How It Is Eaten

The feature of the "Hubzu Yu" is that it's cooked in a casserole tobay fish, but it's made with bile. I'm sure you'll find it difficult to use a lot of tools. The materials are slightly different in each home, but only vegetables. The rice and the sauce are cooked in separate pans, and the sauce is made by adding a mixture and a mixture of the sauce that has been heated beforehand.

Recipe — Serves 4

Ingredients

• 8（160 g） round mochi
• 2–4 shiitake mushrooms
• 4 taro
• 40 g carrot
• 1/3 kamaboko (fish cake)
• 100 g かつお菜
• 100 g yellowtail fillets
• 50 g daikon radish (daikon radish)
• a pinch yuzu (吸い口)
• Mix: 1 L water
• Mix: 7 g 削りカツオ
• Mix: 3 burning aago
• Mix: 10cm kelp (konbu)
• Mix: 5 g salt
• Mix: 8 ml（1/2 tbsp） sake
• Mix: 8 ml（1/2 tbsp） soy sauce

Method

1. The sauce is prepared in a pot, and the cloth is put in, and the baked ago is left to take its intestines and dip them in water with the cucumber. Keep the fire burning, remove the cloth before boiling, boil it for about five minutes, cut it down for six minutes, boil it down for one minute, and leave it there for five minutes. I'm going to put this down and use it in the soup.
2. The potatoes and carrots will have to be peeled and boiled down nine ways. I'll put the bowl back into the water and cut it in a fine manner. And the vegetables are green and boiled and cut to three centimeters long.
3. Bligh washed what he had salted for four days ago, and served it with salt, and then made it into a single - size cut into a frostdrop.
4. And I'll look at the vegetables and hold the rest of the ingredients in the bamboo and I'll get back to the bamboo and stab them one by one. This keeps the tools free from dispersal and smooth.
5. Once the rice is washed and the powder is washed away, it will be put into a bowl that has been covered with a cloth and the hot water will be changed and brought back soft.
6. Put a large root and mat in the bowl, and then pull the glue from above, pull out the tools, place them in a line, pour them in hot soup and then add them. If you chew the sugar in your mouth, it's also delicious.
7. It's delicious, and it's delicious, so it's easy to eat.
8. (Customer) It's a good place to go. When the whole thing becomes a smooth spiral, we take it out on a piece of flour and roll it up and make a shape.

More About Hakatazōni

Chrysanthemum is Japanese native food. It's a bleat made with brine. XNagano Prefecture Matsumoto, Okayama Prefecture, Fukuoka Prefecture, ZXXZQQQ130X, etc., are eaten in western Japan and Northland. Brie was a typical successful fish, a product of age, and a rarely regarded as an old-fashioned high school fish.

Nagano Prefecture

In the Nagano Prefecture Matsumoto area, bludgeon, which is based on brine, is eaten.

The vegetables grown in each household, such as dichon, onions, and honey, are also used in the cooking process.

It is believed that during the Edo period, it began using the brine that was washed up in Tokuyama Bay. Bligh was made into salt mills and carried through Matsumoto and to his husband. If you have a strong economic family with Matsumoto, you have bought a salt bar at the end of the night and eaten a little until New Year's Eve. After cutting off a piece of salt from the walrus, it was used to cook the rest without waste. Ara too is used in cooking and other ways.

The Nagano City region also uses the casserole that comes from the Nui. The border between Bri and Sung will be located around Shizuoka Line.

Okayama Prefecture

In Okayama Prefecture, it is also known that "Bry city" stands, and briri is eaten in the area where the city stands. However, it was after the post-World War reform that the common people were able to buy Bligh in the city, and buying it once a year as a luxury and boiling it was an incentive for luxury, for labor.

In the south of the province, there are boui as well as clams, oysters and shrimps, and clams often in the north. Also, roots are often used.

In addition to adding them because the roots are boiling, the burri may be boiled separately or put in baked burri.

Using or boiling round bowls is common in Okayama Prefecture, but they are divided by the following:

It's Bri while I'm in charge. I'm going to put in a bottle. In the south, there are snails and so on, but as you go north, you get only root vegetables. It's a beautiful sulme. I can't go in with Bry. It's the Sulme in the north. I can't go in with Bry. It's like the south of the country. I can't go in with Bry.

Fukuoka Prefecture

In the north of Kyushu, there is a custom called bride-to-beuth, which brings Bligh from the family of his newly married son-in-law to his wife's home during the first month of the year, with thanks to his wife. It is thought that the custom of this bride Bry's custom influenced besides the reason that it was a product that came to be used for boiling.

Soy sauce.

It's made from raw rice, which is eaten in the Fukuoka PrefectureXQFukuoka City district of Togo. The vegetables are made of essential materials, and the cucumber uses a small bowl.

It's a feature of taking the juice with a jaw-tobing fish. Also, I'll keep Bry's cut in hot water before we do. We boil the rice and the tools in separate pans and then add the sauce and the ingredients to the bowl that we have cooked. Also, when eating, the new ones made from the branches of the plant (and also with the "shoesticks" and the twigs) are used for New Year's use. The chopsticks are so rough and rough that they are hard to use with the ends of them. And they're very good at it.

The recipe for making the dishes is to stick each piece in a bamboo pot and prepare it for distribution by pulling it out of the bowl and putting it in the bowl and putting it in the last place. It is believed that this recipe was designed to make things easier. Since there are so many visitors at the end of the year, and there are so many businesses, and there's so little trouble preparing the stew for the guests, it's estimated that you put one of your old tools in the closet so that you can act quickly.

Snacked boiling

The succulent stew is eaten near the port of Belzaki, Fukuoka Prefecture.

The materials used are the same in a great deal of steam, but they are characterized by the use of other materials in a glue and in a bowl.

Nagasaki Prefecture

It is characterized by the abundance of ingredients in Nagasaki's sauerkraut. Although the materials used vary from home to home, salt burrito and a variety of Chinese cabbages are considered indispensable.

The number of materials is odd, the number of objects is characteristic of the whole of each individual, and because they are so many in equipment, they are provided with by a large bowl.

And there is also a service in the Tangman's Vegetable that says "make a name."

Text adapted and translated from the Japanese Wikipedia article ブリ雑煮 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.