Kishizu きしず

History and Origins

The Great Temple of Kaga City once flourished as the front of the temple of the Great Temple of Shirayama, in the latter part of the Shirayama Temple. A "no" is a dish eaten at the time of the traditional ceremony that followed the death of the Buddha, who had established the law and the benefits of a religion here. (The 'Singing' is a dish made from the exotic flavors of the mountain sea, which are arranged on a sandwich.) We can cut the scraps, wipe them, clean them, clean them, cut them in thin strips, and color them with a light color. "Sweeted white with cold weather and rice powder" is as much eaten as "sharp." Especially in large events, they are used to divide red into white, but usually in spring rain. Also, the flowers that are cut to produce blue are used in recent years. The overall use of clean food makes it good for the scented white and wined. It is said that in the past, they used to use palm nuts for flavorings and so on.

When It Is Eaten

It was served as one of the best cookings in the funeral and legal affairs. However, these days, most of these things are done in a cook's shop, so home cooking is less likely. Also, since the foods in the whole town and in the mountains are different, some foods are served as vinegar or dessert.

How It Is Eaten

When providing them, the flavor of the four seasons can be painted brightly. I'll put on a sauerkraut that has been cooked well and added to it, and then I'll eat it after I put on a sauerkraut that has been prepared with white peppers, garlic, vinegar, and soup. They say it can be tasted with sweets, wines, and so on, instead of white peppers. There are times when it's tied to the presupposed rather than to the meat, and there are differences in how you eat and how you use it in each household.

Recipe — Serves 2

Ingredients

• 1/2 carrot
• 1 1/2 sudare-fu wheat gluten
• 1/2 udo
• 1 konnyaku
• 2 cucumber
• 50 g salted wakame (nori seaweed)
• 1 packets kuzukiri (kudzu noodles) (spring Rain)
• 5 tbsp sesame seeds (白ごまでも)
• 50 g white miso
• 1 tbsp mirin
• 1 tbsp sake
• 1/2 tsp salt
• 1 tbsp sugar
• 2 tbsp dashi stock
• a pinch vinegar
• ［ごまだれ］けしの実

Method

1. Each vegetable should be cut into a thousand pieces and put into water.
2. The salt is cut out, cut into pieces, and served with water.
3. Cut the pepper into half-sized pieces, put in five slices of 4 linoleum, and don't color it with wine or thin - mouthed oil, and cut it coldly like a knife.
4. I'll boil the trash and water it.
5. Aoisu can be served with water and cut into short books.
6. A machine to put the heel in the center of the vessel, and then color and paste the preset ingredients of the 1-12-5.
7. In white-grain dishes it is good to cook well, and to add enough oil to make the oil, add a white sauce, add a sauce, add wine, add some juice, add a little juice and taste. Sometimes they are seasoned with sweets, wines, and so on, instead of white pepper.

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.