Imoberaazuki いもべらあずき
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | いもべらあずき |
| Home area | Ino Town |
| Main ingredients | I'm sorry, I'm sorry. |
History and Origins
Ino Town, located in central state, known as Ino, the site of the newspaper's origin. In this area, the "heavy" that has been known for ages as winter's taste is called "heavy." Also, after having boiled the rice thoroughly for hours, they keep it dry, cut it dry, and then they call it "boiled" and "Salted" and "Salted" when it dried. "Smoking" is a native treat from Ino City, where the rice and beans are sweetly boiled. The texture of the food and the simple sweetness of the food are characteristic. In other parts of Inocho, it is common to call the yuji dish "Engayama" You may eat the East Mountain as it is, but if you eat it a little bit, it's fine again. Toyama, with its abrasive flavor and its sweetness, is a popular local product. The Ino City is the only name called, but this is familiar to the people of Kochi Prefecture.
When It Is Eaten
The snacks, which used to be a game of rice and wheat, were "heavy." The dry season has long been eaten as a saving food for centuries. The night before we go to work on the farm, if we soak the sink in a pot with water, it'll become softer the next morning to absorb water to the center of the potato. This served as snacks and lunches during the farming season. When making the "sniff," I put sugar in, but I used to use black sugar when the sugar was small. That's why he said he had a black eye, unlike his present color.
How It Is Eaten
Wash well the dishes and soak them in water. The beans are boiled from the water, boiled once, removed from the pot, and cooked with a weak flame. I'll be careful not to boil down this time. Put the rice bowls in the water and boil them until they are soft, and crush them a little. Add a little beans to the crushed sauce and boil a little sugar and salt to finish it. The amount of sugar is readily available to each family, but if it is eaten as a snack, it is eaten with a lot of sugar.
Recipe — Serves 5
Ingredients
- 300 g ゆでべら
- 150 g azuki beans (ゆでたもの)
- 130 g sugar
- a pinch salt
Method
- I'll wash the rice dishes thoroughly for about five hours, in a little salted water.
- The beans are boiled from water, boiled once, scooped, and cooked well in a weak fire so that they don't break their stomach.
- Put on the soup and boil until it is soft enough and then fold it to the point where there is a little bit of grain left.
- Put half of sugar in the ground and add beans to the ground. I'll boil a little, put the rest of the sugar in, and finish it so it doesn't get too sick.
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.