Kinzanjimiso 金山寺みそ

History and Origins

The Golden Temple is a product of Chiba Prefecture Tokyo City, and is a traditional taste made by Chiba Prefecture. This taste is a local dish eaten in places like Wakayama Prefecture, Aichi Prefecture and ZXXZQ094X. It is said that after the arrival of the present China, of the Chinese Tang, of the Aquarine, of the Sun, of the Sun, of the Sun, of the Sun, of the Sun, of the Sun, of the Sun, of the Sun, and of all the other temples of the Ginyama, there was also a way of telling Japan how to make the Golden Temple again. There is also the theory that after the Miyagi monk had passed through the mountain, that he would not do his studies at the Golden Temple, that he had returned to Japan, and that the formula was passed on to him when he opened the Mount Mount Mount Fuji in Wakayama Prefecture. It is estimated that the Edo was spread by the fact that Yoshiya Tokugawa became the eighth general and had the Kasaka Kasaka serve. There's also the theory that this "Krysanji" was the origin of the soy sauce.

When It Is Eaten

It is often made from summer to winter to use summer vegetables, but since the processed products of the Golden Temple are sold everywhere, it is possible to eat them for the year.

How It Is Eaten

I'll cut it in half and cut it in short five-millimeters. Put the bowl on, salt, salt, and salt. I'll spend the night with twice as much stone as I will. The ginger is thin, cut short, and salted well. I'll stay overnight with a heavy stone just as I do. If you do not cut it, then you can wipe out the water in ice water, and then cut it into half the height. It's a plastic bag of citrus oil, sugar, and water-sniffed ingredients. If you mix all the ingredients well, close the mouth of the plastic bag tightly, place as much heavy stones as the whole amount, and place it in a cool place. I get sore every day. I can eat in about a week.

Recipe

Ingredients

• 3 kg eggplant
• 1 kg young ginger
• 500 g myoga ginger
• 1% eggplant
• 1% grilled alum
• 1% salt
• Mix: 1 cycling board
• Mix: 1 cups soy sauce
• Mix: 1 kg sugar

Method

1. I'll cut it in half, and I'll cut it in half. I'll put the bowl in a salt, salt, and salt, and mix it well. I'll leave it with two and three times as much stone as I need. The next day I'll take good care of my water.
2. I often mix the ginger with a thin, two-millimeter slice, and salt. I'll wear heavy stones every night and the next day I'll drink a lot of water.
3. The sea cucumbers are round in hot water, and they are in ice water, and they drain the water. Cut in half and cut into smaller pieces.
4. I often mix seasoning A.
5. Put all the ingredients in a plastic plastic plastic bag and mix it well.
6. I'll close the mouth of the bag tightly, put as much heavy stones as I can, and put it in a cool place. I get sore every day. I can eat in about a week.

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.