Karimorinokasuzuke かりもりの粕漬け

History and Origins

Itchy and early resuscitation are a kind of alabaster grown in the dense plain from the Mexical era and recognized by traditional vegetables of Aichi Prefecture. It's now being produced mainly in the capital city of Sakura, and Obashima. The name is given by a nickname, and because of a very tough broom, it is hardly eaten except by a broom. It's because it's too thick to eat, and even if it's a snack, you can enjoy a good taste of toothless food. In the Adriatic Peninsula, which stretches south of the dense plain, it is said that in an ancient area where traffic was good, where the mills were successful, there were more than 200 bottles of wine in its heyday. It has been said that it was close to the region where the production of cinders had been produced and that it was rooted in large quantities of wine from these bottles. It's sometimes swallowed with a haiku bata, a special product from the city of Toshibaba. The name umbrella comes from the fact that when it is fried, it has a good sense of food and rice and can be eaten.

When It Is Eaten

The season of the sun is summer as well as the general period of the summer. After harvesting from July to August, "The Hap's Creeper will be made." I have a strong impression that it's a summer cucumber. I'll also have a small bowl of salt or salt.

How It Is Eaten

Cut the butter in half and produce seeds, and place a lot of salt in a bowl, place a heavy stone in the water. After that, they are soaked tightly in water and soaked in a little bit of plastic bag. Then I'll sleep for about three weeks and eat. If you sleep over a year while changing the wine, the color will turn brown and add to the flavor and flavor of the wine. The soup is, of course, ideal for drinking and resuscitation of the fatty dish.

Recipe — Serves 4

Ingredients

• 1 kg close
• 200 g salt
• 2 kg weight (for pressing)
• 400 g みりん粕

Method

1. You have to divide the umbrella by two and clean out the seeds.
2. After removing the watas and so on, put salt on the aftershocks, pile them up so that they can be touched on the back and belly, and press the lid and place a heavy stone on them.
3. If you soak it up about 48 hours a day, the water will come up full.
4. I'll give it to the monkey, I'll wipe enough water with a stick, and dry it until the surface drys.
5. I'm always painting my moustaches, then dividing them into plastic bags and filling them.
6. If you put it in the refrigerator for about three weeks, it'll be ready to eat.

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.