Imotaki いもたき
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | いもたき |
| Home area | All within the province. |
| Main ingredients | I'm going to have chicken, chicken, potatoes, raw potatoes. |
History and Origins
The birth of the "Treeki" is a large city, with a bowl of chicken, chicken, yams, and sly, all the stuff that has been cooked, and a history dating back to over 350 years when the Kato family was ruling as master. It is said that this is the first time that each of us has brought a local-owned potato to a pot that acts on a traditional ceremony called a dandelion. It is said that in the year 416, the city's tourist business, and that this project was to taste the moon in the river paddies, had over 70,000 workers per year. There is a month in the Hijijigagagagaga, where you can see the scenery with the lights of the night sky, as well as the light of the sleeping-dung lodge in your right hand. In the fall, you can see them surrounding the pot in the stream. In many other places besides Osama, I have become a mid- fall poet.
When It Is Eaten
Since the potatoes grow from parent to child and grandson to parent, they are used to celebrate the food they eat in a celebrational meal. The potato's "goats" are held in about ten places in Ehime Prefecture, in various regions of the south-south region, and in the autumn river terraces there are a large banquet of moons.
How It Is Eaten
The resuscitation is peeled with a little salt, and the raw meat is left with a small cut of oil. I cook my dumplings in hot water with white balls and dust them with my ears. Chickens are steamed with oil, chicken potatoes, raw potatoes, and stewed with soup. When the rice is cooked, add the eggplants, add the flavor and taste, and eat with the juice while it is warm.
Recipe — Serves 4
Ingredients
- 300 g chicken
- 400 g taro
- 1 atsuage (thick fried tofu)
- 100 g shiratama rice flour
- 4 shiitake mushrooms
- 5 cups dashi stock
- 2–3 tbsp sugar
- 2 tbsp mirin
- 3 tbsp soy sauce
- 1 tbsp sake
- a pinch salt
- vegetable oil, to taste
Method
- The elysium peels off the skin and boils some salt in the hot water. I'm going to cut the oil in half.
- Add a little water to the white ball, and paste it into the hardness of the ears, dump it into dumplings, and boil it in boiling water.
- Hot oil, roast chicken, add 1 and cook well, add some juice.
- If the seame is cooked, add two to the soup, taste it sweetly, and eat it with the juice. It's good to boil the potatoes gently, to the point that they are soft in your mouth.
More About Imotaki
There's also a new beach city where "scrolls" and "scrolls" are getting dirty.
It is done on river rugs, and potatoes are often used in summer potatoes in the Sassai Osama. Other tools vary according to location, including chicken.
That's why I'm here. Ogiji Yoichi has been born of a social affair called "sitting" during the reign of the Emperor.
On autumn Day, the custom was derived from the custom of offering a new potato to the local god and praying for his annual harvest, and it was practiced throughout Western Japan.
It's supposed to be a fall event, but today if you reserve it, the restaurant will provide a place for the ingredients and pot. The season starts in mid- August and early 9th and ends in late September and late October. The time for the event starts at 17 to 18 and ends at 21 to 22.
Annotations, Sources
Text adapted and translated from the Japanese Wikipedia article いもたき 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.