Home / Kagawa / Konnyaku No Hachihai
Konnyaku No Hachihai こんにゃくのはちはい
| Prefecture | Kagawa (香川県) |
|---|---|
| Region | Shikoku |
| Japanese name | こんにゃくのはちはい |
| Home area | I'm going to show you some examples. |
| Main ingredients | I'm going to have to do something. |
History and Origins
Yum-sooked native food served with a lily potato and carrots and with any of the latest materials. It has been said that the name comes from people who have made a drink of it because it tastes so easy to taste, and also because they make it "eight cups," they add a total of eight cups of flavored sauce, a total of eight cups of oil and wine. It is said that in the past, it came from China as a convex dish with Buddhism. It was during the Edo that I became acquainted with as a food for the common people. At that time, I used the food from Hale's day to cook for the law and for New Year's. In Kagawa Prefecture, production was being made in the Takamatsu City and so on.
When It Is Eaten
In the Sudoku district, where the rice was once produced as a major crop, "The Habu" was often made on cold days. In materials, sometimes they use the spring root and ends.
How It Is Eaten
This is the same thing as a three-sided triangle. If you want to dry it, cut it back into water, and cut it to the size of a lily potato. The salt-washed paste is boiled from water and is cut into knots four centimeters long. So add the juice of the dried dish, and cook it thoroughly. I'll remove the appropriateness on the way. Finally, add a taste with soy sauce or let it down.
Recipe — Serves 4
Ingredients
- 200 g（1 blocks） konnyaku
- 4 dried shiitake mushrooms
- 80 g carrot
- 8 g kanpyo (dried gourd strips)
- 120 g（4） taro
- Seasonings: 600 ml dashi stock (dashi stock)
- Seasonings: 30 ml light soy sauce
- Seasonings: a pinch ginger
- Seasonings: 100 ml shiitake soaking liquid
Method
- This is a three-sided cut cut on a triangle. The dried water will be returned to the amount of water that you dip in and cut into strips. Carrots are cut short by three centimeters wide. I'll cut the remoth to size easily eaten.
- Put a well-washed cane of salt in water and boil it and make a knot four centimeters long.
- Add the boiling sauce and add 1 or 2 ingredients to the soup. I'll take a pot while I'm cooking.
- I can pick up the flavor with the soy sauce. I'll add a pinch.
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.