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Hakusainotatamizuke 白菜のたたみ漬け
| Prefecture | Shiga (滋賀県) |
|---|---|
| Region | Kinki |
| Japanese name | 白菜のたたみ漬け（はくさいのたたみづけ） |
| Reading | Hakusainotatamizuke |
| Home area | Lake North |
| Main ingredients | It's a little bit of a trick. |
History and Origins
"Things of cabbage" that are stripped of one cabbage leaf and wrapped in red peppers and cloth are used in the bleaching of the traditionally eaten leafy method in the northern part of the lake. It has been reported that if you dip it in the sisterly area where Ikeyama wants to be, it will be difficult to break the cut with a knife if you cut it. It's a unique product grown by local wind. The Shiga Prefecture has a strip of cabbage growing in the center of the city of Totokuyang from October to March, and in winter many homes have made products made of cabbage. Among other things, this "sucking in cabbage" is one of the things that must be seen as beautiful and rewarding. There are times when you're cutting a piece of paper, cutting a piece of paper, claws, leaves, and so on. It's eaten throughout the year, but in summer it's hard to get a cabbage, and it's easy to fail when it's hot again.
When It Is Eaten
Between the end of September and late May, the "bitching of cabbage" begins to swallow. The finished "sucking in cabbage" is behaved on special occasions, such as the captor's funeral.
How It Is Eaten
I'll take one cabbage leaf off one by one and swallow it with red pepper and pepper. I know you like it, but you eat with soy sauce.
Recipe — Serves 20
Ingredients
- 2 heads Chinese cabbage
- 3% あら塩 白菜の
- 3 chili pepper
- 1 ginger
- 15 L 桶
Method
- Cut off the hard part of the cabbage root about three centimeters, rip the leaves, wash the leaves, and then cut the water.
- Set a bag of pickles in the tub, spread out the cabbage, shake salt, press it down and flat, and then turn the cabbage, turn it, put it on top of it, and press it back on top.
- When you're up there, you hold tight, put up the peppers, fold in the bag, and push. It's going to be 10 kilograms heavy. It'll take about a week. Sometimes a bag can be wrapped up in a tub.
- I'll take a bundle and I'll cut it into rectangles. You can use the cut to scale and rub the chop up.
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.