Kakinamasu 柿なます
| Prefecture | Shimane (島根県) |
|---|---|
| Region | Chugoku |
| Japanese name | 柿なます（かきなます） |
| Reading | Kakinamasu |
| Home area | All within the province. |
| Main ingredients | (Laughter) |
History and Origins
As for Shimane Prefecture, it is represented by the West Cross, which is produced throughout the state. Because the tide and temperature of the Japanese sea are good and the red soil is good, the harvest has come well at Shimane Prefecture. It takes a year to maintain good management in order to grow herbicides without any use of herbicides. This will make you fattened and sweetened. The peculiar shape and smooth sense of food with four grooves. The appearance of it appears to be a reflection of the great lord-in-law, the god of Zhou, whose god is the great god of Zhou. It's usually soft, but after it's done, it's sweet enough to take over 17 degrees sugar. Also, the meat is so dense that the center of it is jelly-like. In the past, I used to put it in a broth, but now I'm putting it in a bag of dry ice and I'm putting it away. The séance is suitable for drying, and the sugar level is further condensed by drying. The top level of the production of the Vesta is in the city of Tsukita. It's said that in the early days of the Showa, they could see the trees of the bush all over the village. When you ship it, it's between early October and mid-11. From now on, before the cold becomes severe, the cucumbers begin to boil and are then dried. In addition to the dried rice, there are various ways of eating it, including boiling water and salting the rice and raw rice. In unusual places, it can be found a variety of ways to eat it. One of them is the pepper that made the dried hay into vinegar.
When It Is Eaten
It's called a delicious dish from the dried-out, the red of the carrots, and the white of the radish and the white of the coo. It's known as a banquet and a new moon's cook.
How It Is Eaten
It's a regular order, but putting in a bowl adds a sweet and a pale color. When you mix a finely cut dried dish with a fine root and boiled carrots, you can taste it with vinegar, sugar and soy sauce. If you store it in the refrigerator for a while and mix it with the flavor, it will come out. It's good to choose what is dry and dry. It's good to put the raw rice in a vinegar dish again. In raw fish, the color is bright and will replace carrots, so you can just have a bowl and a large root or a coat. Add the skin of the sashimi, and the flavor will be better.
Recipe
Ingredients
- 200 g daikon radish
- 1/4 carrot
- 3 cups water
- 1 tbsp salt
- 1 dried persimmons
- (A) 1 tbsp vinegar
- (A) a pinch salt
- (A) 1 tbsp sugar
Method
- The radishes are cut out by a short book five centimeters long and one centimeter wide, and the carrots are cut equally.
- Put salt water in the ball, and add radish and carrots in it.
- The drying process is two vertical sections, and the seed is cut into pieces.
- If you have a cough, you'll narrow it down.
- A seasonings add three and four together and make them taste tight.
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.