Nutaimo ぬた芋
| Prefecture | Miyazaki (宮崎県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | ぬた芋（ぬたいも） |
| Reading | Nutaimo |
| Home area | I'll be right back. |
| Main ingredients | And I'm going to show you some of them. |
History and Origins
Miyazaki Prefecture produces a lot of semblance potatoes, and harvests are always located at the top of the country, parallel to Saitama Prefecture and ZXChiba Prefecture. The native potato with its traditionally eaten seame is "same potato." It seems to be on the menus in the restaurant, but it seems to be provided by means of a letter. The name comes from a non-verbal origin, but it comes from the fact that, when it comes to it, it is hidden and so is often known as "sun potato" and "scarlet" - well known for its flavor - "is similar to a soft-assed habuta" - and "sun potato" can also be thought of for similar reasons. When you have a soup potato, you get a corner of a lily potato and you get more lean. It's also a dish where you can put together a portion of the boiled foster potatoes to make more rich cooks and stick together. It seems that a small - size potato called a "coo" that can be harvested in autumn was often used, and the wisdom of its predecessors to use the small potatoes is a native food that has been revitalized. The seismosomes are used for gravy nuts, stews, and so on from autumn until spring. The potatoes kept them in a nice place in the sun, cold and in good sun.
When It Is Eaten
It's a traditional dish that is eaten regularly for years and is often made at autumn harvest festivals. We don't have to make it on rainy days or anything. It's okay if you're drinking.
How It Is Eaten
I'll boil it and cut it to the right size until it's soft. There you can get a tasteful mixture of salt, salt, sugar, and garlic. The taste and taste of the raw potato with its round-knit native potatoes and the delicious sweet taste is just right for the pot, but it's also for children and is loved by all generations. It's an easy taste to eat for the first time, but it's a soft taste of charm.
Recipe — Serves 4
Ingredients
- 400 g taro
- 2 tbsp miso
- 2 tbsp white sesame seeds
- 1 tbsp mirin
- 2 tbsp sugar
Method
- The potatoes are washed clean and put in a pot with their skins.
- Add as much water to the pot as a lily potato can get, and boil it until it passes through the fire.
- When the rice potato is boiled up, it will skin the dried mushrooms while they are hot.
- The alabaster is left a little for finishing it, and it is cooked, well-stucked, and sugar flavored, and it is carefully ground.
- In three seismosomes, you put one third of the seismosomes in hot hot water, crush them, and mix them well.
- I'll look at the toughness of the lily potato and I'll just sit there and look at it.
- The remaining three protozoa can be cut into about half an inch thick and added to six.
- I'm going to give you four finishing whites with them on my bowl.
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.