Naranoppe 奈良のっぺ
| Prefecture | Nara (奈良県) |
|---|---|
| Region | Kinki |
| Japanese name | 奈良のっぺ（ならのっぺ） |
| Reading | Naranoppe |
| Home area | All Nara Prefecture |
| Main ingredients | I'm going to have to go to a restaurant. I'm going to go to a restaurant. |
History and Origins
One of Nara's native dishes is the stew of a dish made from a variety of raw potatoes, radishes, carrots, and so forth. There is "the top" and "the top" in the country, but "the top of Nara" is characterized by an insulator dish, which is used as a sauce or dry dish and used as a juice, which boils off the lily and acts naturally. Prior to the Festival of Festivals held on December 17th at Nara's Day Obligation, the Prime Minister and his worshipers at the "The Great Innovator's Festival" will have "The Top of Nara" for themselves to cleanse themselves on the 15th day. Your festival began in the year 1136, when famine and pestilence were rampant throughout the country. It's Nara's year-long festival.
When It Is Eaten
In Nara, the custom of eating at the top of the festival has been going on for ages. At this time of the year, three-inch piles are sold on top of the top.
How It Is Eaten
On cold days, you may eat the juice as a soup or as a stew. It's gravy, but it's delicious, but it tastes good.
Recipe — Serves 4
Ingredients
- 400 g taro
- 120 g（3–4cm4） atsuage (thick fried tofu)
- 200 g daikon radish
- 100 g carrot
- 200 g konnyaku
- 3 dried shiitake mushrooms
- 500 ml dashi stock (kelp (konbu))
- 1/2 tsp salt
- 5 tbsp soy sauce
- 1 tbsp mirin
- shiitake soaking liquid
Method
- The remora peels and boils.
- I'll leave the carrots in a big cut. I'll cut the pepper into large pieces and boil it down.
- The fried fish is cooked and oiled.
- If you want to dry, I'll leave 500 ml of water away.
- Put the ingredients and dry dishes back in the pot, and then boil them to a boil.
- When the ingredients are soft, add a taste to the flavor and include the boiling.
- The potatoes boil and naturally boil.
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.