Home / Mie / Naishomochi/nabemochi
Naishomochi/nabemochi ないしょ餅/なべ餅
| Prefecture | Mie (三重県) |
|---|---|
| Region | Kinki |
| Japanese name | ないしょ餅/なべ餅（ないしょもち/なべもち） |
| Reading | Naishomochi/nabemochi |
| Home area | The Central Biosphere. |
| Main ingredients | It's just a matter of time. |
History and Origins
It's a delicious meal, so when you put a mill and a mill together, you usually pass them on to your neighbors, but to keep your eyes open when you want to eat a cucumber in your everyday life, instead of using a bush and a mill, you ate half the rice in a pot. The rice that can be served is so much harder to crush than the rice that it becomes the remaining grain of the rice, but it becomes the wind, so it is easy to eat slowly. It's so delicious that the family only ate in secret, and the absence of a sound of petanpettan comes from its unique name. It's also called "The Baek Seung Jo" because it's made up of something like the chrysanthemum in the pot. It is characteristic of the rice grain that remains, and it is not so much a bowl but a sense of food like a bowl. In recent years, the longest stream of reeds growing in the river "Miyagawa" in the Mie Prefecture, which runs through the center of the town, has been developed by using rice produced in the centrally populated countryside, and by building a region to eliminate the land.
When It Is Eaten
It's so easy to make that it's always served and eaten for the past year. If you pick the rice in spring, have hot water and have it frozen, it will get you old. Some versions don't add any sauce.
How It Is Eaten
We wash rice and rice together. I'll keep the rice fine and the lentils evenly round. When the rice is ready, I'll boil it with a bowl of rice for about 15 minutes. The steamed rice is mixed with salt and is prepared in a pot. If you stick out like a squirrel, you divide into the number of flies and cover the powder with the same dust.
Recipe
Ingredients
- 3 cups glutinous rice
- 2 cups regular rice
- 200 g mugwort
- 900 g bean paste
- 1 tbsp salt
- kinako (roasted soybean flour), to taste
Method
- We wash rice and rice together.
- In life, I will boil the rice in a colory way and then do it in fine pieces.
- I'll round it up to about 30 grams each.
- When the rice is cooked, you can put the rice in a bowl, and after about 15 minutes, you can mix salt and open it in a pot or a big ball, and then you can make it out of the mushrooms and so on. It's going to turn on the heat. As for lye, look at the color while you're on. If it's not too small, add it and reduce if it's too thick.
- If you stick out and become a duck, you divide 30 pieces into 30 pieces and cover them with a good powder.
- If you like sweets, you can mix sugar in the powder, but after a while it will be a thick pot. So if you put sugar in the powder, it's better to fold it before eating.
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.