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Negitosatsumaimononuta ねぎとさつまいものぬた
| Prefecture | Kochi (高知県) |
|---|---|
| Region | Shikoku |
| Japanese name | ねぎとさつまいものぬた |
| Home area | And then there's South China. |
| Main ingredients | And I'm going to show you some of them. |
History and Origins
South-land city, which is the heart of Kochi Prefecture. From Nara to the Peace Age, the State Council was established and it flourished as the center of the Commander's political and cultural life. In the South City, there has been a growth of small plants more than in the Great Britain era. It is now a special product, and the plywoods in the southern city are shipping all year round. In the South China Service Area, the Heavens are the best. Similarly, a special product with a long history and a long history of growing rice. In Kochi Prefecture, it is customary to eat such things often. Like leaves and leaves, the bow is a native food that represents Kochi Prefecture. The "Sweety Sniff" was a sweet taste of green pepper. It is said that they used their own hooks in place of squid - and squid - sweetened squids, and they were developed through cooking studies by producers using their own products and local products.
When It Is Eaten
In Kochi Prefecture, the key is leaves. The chicken and chicken are eaten daily at home because of the food that can be obtained throughout the year.
How It Is Eaten
I'll cut the skin off and boil it in a little eye. I'll also cut the rice. We enjoy the taste of vinegar mixed with white pepper, sugar, garlic, and vinegar. In Kochi Prefecture, the "mew" that has been mixed with crushed leaves and vinegar is rooted in traditional flavors, but there are also many ways to eat it, which has been added to the food. In the vinegar - flavored "dew" it is common to use "breast" but instead of "breast" it is "breast" which is "breast" instead of "breast" it is "breast" Add sweets to the chicken, and it will make you more flavorful. Add the pepper and you'll get a good accent and taste good.
Recipe — Serves 4
Ingredients
- 200 g green onion
- 150 g sweet potato
- 60 g white miso
- 1 tbsp 1/2 sugar
- 1 tbsp 1/2 mirin
- 1 tbsp 1/2 vinegar
- 1 tsp 1/2 prepared mustard
Method
- The cucumbers are quickly boiled and cooled, and cut to three centimeters long and water them.
- Sniffing off the skin and boiling it into the big eye.
- Mix the ingredients of the mustard juice.
- Just before you put on a good stick, you can taste it with a sour sauce.
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.