Imo Namasu いもなます

History and Origins

"I will" is a native dish made of potatoes that runs around Iboyama. "I'm coming" is a dish that has been served with vinegar, and in Japan, it is a Japanese dish that has a red root and carrots and a "scarlet" made with garlic and garlic. The northern regions of Hokkaido, known in Japan's largest snowfields, were hard to obtain fresh vegetables in winter because of their high volume of snow. That's why I made the rice potato with a saved potato in the area of Iseyama City. It is said that potatoes have established their way in Japan since the Meiji era, but around the Edo, they have been eaten by the Edos around Izuyama. In the year 19 when I was born, Ichiyama was chosen as an intangible civil culture.

When It Is Eaten

We had opportunity to gather a lot of people, such as the daily tea, temple-supposed cooking, and the Memorial feast. Especially when I had a celebration, I was behaved on a large plate. It may be a carrot with a color added, but in Buddhist affairs it can't.

How It Is Eaten

The food you cook is so delicious, it's so delicious. It's so delicious. You can maintain a sense of potato food by adding vinegar when you start boiling. Nowadays, we may add curry powder or use long potatoes instead of potatoes to set up with potatoes.

Recipe — Serves 4

Ingredients

• 2 potato
• 4 tbsp sugar
• 3 tbsp oil
• 3 tbsp vinegar
• 1/2 tsp salt

Method

1. The potato peels, cuts thinly and has water in bowls and has water rehydrated for at least two hours to remove the pumpkin.
2. Cut the water tight enough not to expose potatoes.
3. When you add oil to the pan, heat it, and potatoes in the whole thing, then you add a mixture of vinegar, then you add sugar and salt.
4. I'll burn it in the middle until the water runs out.
5. The baron is best for you.

More About Imo Namasu

I'll cook with potatoes.

In this term, it can reach the Nagano Prefecture region, and it can also refer to two types of food: Edo.

It's the Nagano Prefecture region.

It's a local dish that runs through the Nagano Prefecture region of Hokkaido and Iseyama City and the Japanese city choose it for their city's non-citizen culture.

I make a cut-and-cut potatoes in the water. It's served as a wedding feast or as an innovation dish.

Cooking.

Depends on the source.

Cut the peeled potatoes into pieces, and put them in water to remove the plums. A handful of finesse is just a matchstick. The time that falls into the water is between two and twelve hours. Sometimes I change water. If you pull out the diminutive, it will turn white. We can add a lot of oil to the pan and roast the water-suspected 1. When the caterpillar becomes transparent, put in vinegar sugar salt and blow water. Too much roasting will cause you to lose your real food, the grisly flavor.

Tastes vary from home to house, such as sesame oil, peppers, and curry powder. Carrots make the color better, but avoid them at funerals.

It's called Edo.

It's a Edo dish known even in Iseshima's book "The Catalyst of the Devil." It's an old-fashioned cookbook called "The Militaristic Fruit." I make a bowl of rice on a steamed, peeled seam.

Cooking.

By the Edo cookbook of Iseshima Taro.

The washed soy sauce is steamed in the skin, and when it becomes soft, it is peeled. (such as fish squirming) Cut it into strips, salt, water, and taste it with flavor. In addition to tin cans, they can be koi, ayu, and tie. I'll place it on the dishes and put a needle pepper and vinegar on them.

Text adapted and translated from the Japanese Wikipedia article いもなます 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.