Narāe 奈良和え
| Prefecture | Nara (奈良県) |
|---|---|
| Region | Kinki |
| Japanese name | 奈良和え（ならあえ） |
| Reading | Narāe |
| Home area | All within the province. |
| Main ingredients | I'm going to dry it. I'm going to get stuck. |
History and Origins
Nara, a delicious dish made from Nara, a special product of Nara, and a dish popular for children. There is also a brief list of longwoods found in the ruins of Hikoku, but since the wine was like a crumple, it was thought that it was made of vegetables and vegetables in the bottom of the container as compared with today's wine. In Nara, where it was the cradle of the wine and where the wine was made, the recipe for making it was developed from old age because of the delicious wine. However, until the Edo, it was a luxury, not to be spoken of by ordinary people. It has been reported that Nara was offered to Hideki and Tokugawa Tokugawa as well as to Akiragawa, who had a favorable reputation. However, it is believed that these Naritas were made with wine in temples. It is said that during the Edo period, Nada's Chinese doctor, Shinji, sold the white man into the city's houses in a liquor bowl. Later on, travelers to Nara became known throughout the country by means of Nara and others who visited Nara and now use it as a substitute noun.
When It Is Eaten
Nara's food is eaten year-old, and the "Naji" used as an ingredient is eaten daily at home.
How It Is Eaten
It's delicious to eat cold and sour food instead of hot. If you mix it several times while it's cold, it will taste even worse.
Recipe — Serves 4
Ingredients
- 120 g zenmai (royal fern) (水煮)
- 12 g kanpyo (dried gourd strips) (干し)
- 16 g dried shiitake mushrooms (中葉)
- 40 g konnyaku
- 40 g carrot
- 20 g thin aburaage (fried tofu)
- 40 g Nara pickles (加減する)
- Mix: 20 g sugar
- Mix: 20 g soy sauce
- Mix: 4 g mirin
- Mix: 4 g vegetable oil
Method
- I'll keep it under the water for long periods.
- I'll leave the dried-out area back. I'll cut the dried and dry areas into strips to the length of three centimeters.
- Nada's wine is eaten and cut into pieces.
- Carrots are cut into pieces. In the spring the water is poured and cut into easy length. A fried chicken is served in hot water and cuts into short books.
- The pot is heated with salad oil, and the ingredients are lightly cooked but not boiled, and add juice and seasoning A to the pot, and include cooking. When the soup is gone, you can add a taste and add some nada.
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.