Oshibori Udon おしぼりうどん
| Prefecture | Nagano (長野県) |
|---|---|
| Region | Chubu |
| Japanese name | おしぼりうどん |
| Home area | North-Western Area |
| Main ingredients | It's a beautiful place to be. |
History and Origins
It's called "Suji," which is the sauce that has been pressed down and narrowed down to the root of the freshly ground root. It's characteristic of using a large root juice instead of a sauce, and it comes from the soy sauce. It was during the Edo to the Meiji period that the combination of the bitter soy sauce of the radio and the Japanese lye of the Yugoshu has become common. Since the taste buds were delicious, the rice and the soup near them were used for a familiar dish. The main method is to use the "Skuta root" from the exclusive product of Kosaka City. A surprisingly painful root, but in the sauce, it melts and eats. It's a deep taste of sweet taste after the stimulating pain, so that when you eat it, you sweat. My body warms up from the core, and the taste is described locally as "sniff." There is a "Yuji" in the province, such as in Chikoku, Ojikichi, and in Ojijijiga, there is "Yujiji" and there is also a "sakaji" in the juice of the hot sauce, which is melted with a tastey sauce, and we eat with it in a cold side.
When It Is Eaten
They are eaten mainly in winter when the root of the mouse is missing. The temperature is so high in the city of Kosaka, where the temperature is lower and the temperature is longer, and the sugary crops grow, and the thick root, which is suitable for good soil, is grown from old age in the mountain town. Rats are harvested in August and in December.
How It Is Eaten
Sakura's flavor is set up with rice and casserole, and in localities it is common to eat it at random.
Recipe — Serves 4
Ingredients
- 200 g×2（、） udon noodles (fresh udon noodles)
- 1500 g（） daikon radish
- miso (white miso), to taste
- chopped green onion, to taste
- bonito flakes, to taste
Method
- I'm going to put the root down and put it on the top of my finger and just put it on the top.
- I'll give you a kiss.
- I'm boiling the rice. If it's raw noodles, it's about ten minutes long. I'm going to have to cook the rice for you, or boil it.
- Put the yuzu sauce in the soup, and add the citrus and citrus, and make the soup and eat it. I adjust the amount of taste buds according to taste.
- Iseshima, after all. There's also a kioskaki.
More About Oshibori Udon
Tadashi is a local dish around Nagano Prefecture.
Overview
It is a dish called "Schiji" that is a special product of Hijijicho. It is a dish that is cut down by a sauce that is called "shoji" and is melted, flavored, and eaten with freshly boiled rice. Chiba is sometimes offered to monkeys, but often it is served as a bowl of rice in a special pot. The flavor is marked with onions and onions.
It's characteristic, not soy sauce, but the use of large root juice, and it has its name origin.
The bitter taste of the rat root is very strong, but it is characteristic of feeling a sweet taste after the stimulating pain.
It's a dish that can be eaten in winter in the harvest season of mice.
In addition to being made at home, there are sales in restaurants such as the Yakuza and the roadside station restaurant.
History
The citrus juice of the mice and the citrus of the Japanese bush are good, but it has been popular since the Edo period.
It's a similar dish.
We will soak and eat with a cold sieve in the juice of the hot radish.
Text adapted and translated from the Japanese Wikipedia article おしぼりうどん 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.