Home / Ibaraki / Kabochanoitokoni
Kabochanoitokoni かぼちゃのいとこ煮
| Prefecture | Ibaraki (茨城県) |
|---|---|
| Region | Kanto |
| Japanese name | かぼちゃのいとこ煮（かぼちゃのいとこに） |
| Reading | Kabochanoitokoni |
| Home area | All within the province. |
| Main ingredients | It's a lot like pumpkins, beans and soy sauce. |
History and Origins
Ibaraki Prefecture is a product of the high quality pumpkins, such as "EdoSakisaki" and "EdoSakis" - which are valued at the market. The production of pumpkins also took pride in the national top class, and at the winter end, pumpkin food was often eaten. A common dish of those pumpkin dishes was the "Cook's Cook." "The pumpkin cousin" that cooks with the sweet beans has been rooted as the standard dish for the winter solstice. Sakura soup is mainly boiled with vegetables and beans. It is said that it was the beginning of a new month, a new plate, and other vegetables and beans that were presented at the celebration table and that they were boiled after the ceremony. Its name is derived from a dish of rice, and it is said to be from a dish of rice, each of which is cooked from a dish of rice, and the nieces are cousins. It is also said that from the bowl of rice that they are cooked, they are nephews and nephews. And there's a theory that vegetables and beans can be grown in fields and are like cousins. The pumpkins were a valuable source of food in times when there was not much food to eat because they were preserved. While it is widely held that they eat pumpkins on winter solstice days, they are still said to be in the habit of eating the nutritious pumpkins that they saved in hopes that the crop will survive the less severe cold weather. Also, because the beans are preserved and the nutritional value is high, "Nak-Sook-Sook" has been known as a local dish to catch a cold and ride in winter. Moreover, red beans is said to be innocent, so it is believed that they will be eaten by a well - prepared pumpkin soup.
When It Is Eaten
The pumpkin harvest is summer, but since it can be long-term, we saved it after harvest, and ate it for the hard winter when it wasn't very cold. Since winter's mildest wintertime is when the body is weakened, the habit of eating the "salvation of pumpkins" that boiled the nutritious pumpkin beans was rooted.
How It Is Eaten
Keep the beans in water overnight and cook until they are soft. Also cut the pumpkins to about five centimeters of size and boil them with a combination of condiments such as soy sauce, sugar, salt, and so on. I'll add some beans along the way and then let them mix. As a light oven, using sweet beans from beans can reduce the cooking time. In this case, you should turn the sugar.
Recipe — Serves 4
Ingredients
- 600 g kabocha squash
- 50 g azuki beans
- Mix: 1 tbsp soy sauce
- Mix: 1 tsp salt
- Mix: 2 tbsp sugar
- Mix: 1/3 cups sake
- Mix: 1 cups water
Method
- Keep the beans in water overnight and cook until they are soft.
- Cut the pumpkins to about 5cm angles, put A in the pot and cook it in the middle fire. Add 1 along the way.
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.