Okuzu Kake おくずかけ

History and Origins

In the south of the province, in spring and fall, he eats in the season of his shore and basin. There's also a side of hospitality to the people who have gathered in the law. A present for Buddha and eaten as family food. Several kinds of vegetables, tofu, oil, soy sauce, soy sauce, soup, soup, and white-steaked noodles were boiled in the soup, and then added to it a piece of ground dust to make it look like a boil. In modern times, pieces of flour are often replaced with dust. The soy saucer, a masterpiece from the south of the province of Shikoku, is a little heavier than the noodles and doesn't use oil when processing it, so it's considered good for digestion. Vegetables that are used for materials vary mainly during that period, but also in the home. In any case, it's a sweet taste of gravy, which is preferred by the wide range of age groups from children to old. When you go to the northern province, there is what is called "the best juice" much like "the tadpole." It is said that there are differences between eating regularly and eating on special occasions, although the construction is almost identical.

When It Is Eaten

In the southern province of the country, it's the best food he eats during spring and fall periods on his shores and basins. The "chikchi" in northern China is served for the sake of the people who have acted the way they did in law enforcement and "the best juice" is a local dish that is usually eaten. There are also restaurants that can be eaten annually for tourists, centered around the Shikashi City in Narita.

How It Is Eaten

One by one, eat it on yuzu or yuzu. It's usually an innocuous dish, so we don't use meat or fish, and we can put chicken or pork in some homes. Some families use soy sauce instead of hot alabaster.

Recipe — Serves 4

Ingredients

• 100 g taro (potato)
• 50 g carrot
• 40 g burdock root
• 10 ささぎ
• 1 aburaage (fried tofu pouch)
• 5 dried shiitake mushrooms
• 1/2 konnyaku noodles
• 1/2 blocks tofu
• as needed soy gluten
• 1（100 g） うーめん
• as needed mitsuba
• Mix: 2 tbsp soy sauce
• Mix: 1/2 tsp salt
• Potato starch: 1 片栗粉 大さ じ
• Potato starch: 2 tbsp water
• 4 cups dashi stock (dried shiitake mushrooms)
• abura-fu (fried wheat gluten)

Method

1. I'll have the udon broken into two pieces and boiled.
2. I'm going to cut it out. The pupa will break into about three classes. Tofu and oil are just finely cut and dried and cut off the axis by draining. Three leaves are cut into two centimeters long. Cut the thread in boiling water to the length of five centimeters. I'll keep the beans dry.
3. It's in a pot and soup, vegetables, and cooks gently. Oiling, tofu, threading, soy sauce, and so on, add beans and taste it with taste A. Make it stronger than the smoke.
4. Add a lot of water solution to the pot and stop the fire when it gets set. I'll add two leaves and three leaves to the bush.

More About Okuzu Kake

A dish with Miyagi Prefecture is one of the soups that can be eaten. In some areas it's called Koko.

It is boiled in citrus juice, which is made with a mixture of flour and a mixture of salted oil, made from the same province, such as hot noodles, vegetables, beans and oil, and is eaten mainly in a stew or on his shores. There are changes in flavoring and paints for each community or household.

It's a general way of eating hot noodles, and it's a common way of eating Miyagi Prefecture.

The primary tool.

- No, no, no.

- Carrots.

- A lily potato.

- Oil up.

- We'll use the dry citrus rectum.

- Hot noodles.

- Beans.

- Sir.

And I'm going to show you some of the basics of cooking, which are basic food, but are basically just fine food, and I'm going to put a chicken and pork in it, and I'm going to put a chicken and a pork in it, and I'm going to have to put a chicken in it, and I'm going to have to put a chicken in it, and I'm going to have a chicken, and I'm going to put a chicken, and I'm going to put a chicken, and I'm going to put a chicken in there, and I'm going to put a chicken, and I'm going to put a chicken, and I'm going to put a chicken, and I'm going to put a chicken, and I'm going to put a chicken, and I'm going to put a chicken, and I'm going to put a chicken, and I'm going to put a chicken, and I'm going to put a chicken, and then I'll put a chicken, and then I'm going to put a chicken, and then I'm just go go eat, I'll do a chicken,

It's not just a hot-nutrition soup, it's a white waterfall instead of hot-nuts.

It's passed down as my mother's taste.

Text adapted and translated from the Japanese Wikipedia article おくずかけ by its contributors, licensed CC BY-SA 4.0.

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.