Kakiae Namasu かきあえなます

History and Origins

"I'm sorry" is a native dish made of red purple rice. The oak is called a prolonged life-sacrifice, and the Niigata Prefecture has been grown in the fields and fields of farmers from ancient times. It is characterized by its unique perfume, its soft teeth and its sweet flavor. And Niigata Prefecture is the name of the sub-division region, and China is called "other sheep." The original dish, "I'm going to eat," was an indispensable dish for law enforcement and for candlesticks, and was behaved even when visitors were present. You can mix any vegetable like this with a color and melt it with vinegar. The "snatching" means that you can use a brush, mix it with a "a" and "a" means that you can be used to taste the vinegar. "Tok" is often eaten as a vegetable, besides vinegar, rice, rice, and rice. The pale purple of the oak's underside adds color to the table and is also enjoyed as the autumn wind poem of the Shinkan Peninsula.

When It Is Eaten

In the past, I was behaved when New Year's or when visitors were present. The materials used vary slightly from region to family.

How It Is Eaten

With a quick boil, we can use vinegar to satisfy any extra autumn vegetables and garlic we have eaten. The cook's sauce is boiled with boiling water plus salt, vinegar, and a pale color. I make all kinds of food together, using a cane, glue, and vinegar. We can put cabbage, oil, and so on.

Recipe — Serves 4

Ingredients

• 150 g oysters (花びら)
• 1/2 shirataki noodles
• 1 cucumber
• 100 g lotus root
• 3 dried shiitake mushrooms
• 40 g walnuts
• 2 tbsp white sesame seeds
• Mix: 2 tbsp vinegar
• Mix: 1 tbsp sugar
• Mix: 1 tsp sake
• Mix: a pinch salt
• Mix: 1 tbsp mirin
• Mix: 1/2 tbsp sugar
• Mix: 1/2 tbsp soy sauce
• Mix: 2 tbsp shiitake soaking liquid
• Mix: 2 tbsp vinegar
• Mix: 3 tbsp sugar
• Mix: 2 tsp soy sauce
• Mix: 1/3 tsp salt

Method

1. We take the flowers from the bush, we boil them with vinegar in boiling water, and we water them.
2. The peppers are poured over boiling water and cut to three centimeters long.
3. The cucumber is cut into small slices, salt is poured out, and then water is washed to dry.
4. Cut the bowl thinly, dip it in the vinegar water, remove the pot, and then cook it lightly with taste A.
5. The dried grain is cut back into pieces and cooked with flavor B.
6. The walnuts are mixed well with a rough dish, with a bowl, mixed with a bowl, add flavor C and then mix well.
7. I can make six ingredients for the square five.

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.