Renkonnonimono れんこんの煮物
| Prefecture | Aichi (愛知県) |
|---|---|
| Region | Chubu |
| Japanese name | れんこんの煮物（れんこんのにもの） |
| Reading | Renkonnonimono |
| Home area | Bastille |
| Main ingredients | I'm sorry. |
History and Origins
The cultivation in the forest began when a temple residence in Aichi Prefecture was planted in the fields in front of the gate during the Edo period. Hane-sama is the largest output in Aichi Prefecture. Lovey-westered city, which is bordered by the Kisawa River in the west, and the soil was very fertile, but because of the sea area, it suffered frequent floods. So it is said that the rice crop was replaced by the crop, and it is still known as one of the largest crops in the country. Although the initial seasoning was called "responsive" and was suitable for boiling, today there are many varieties that are grown, such as "Losus White," which is a very sensitive "Russ White" and "Golden White" with a strong sense of shagness. From that background, we can often eat food that is cooked around a tight area, including the city of Lovey West. The "Custure-soured dishes" are typical of the dishes and taste like home-to-house food. Other things are popular: vinegar, sugar, roasted food, salads, and so forth. Since there are so many holes in the pot, it is often added to New Year's food as a good product called "exquisite looking ahead."
When It Is Eaten
It is often eaten at that time because it is harvested from fall to spring. Also, since there is a hole in the wall and you can see the future, you can look at it from the perspective of the eyes and eat it at any hare spot on New Year's or New Year's.
How It Is Eaten
Cut into easy-to-eat size, and boil with soup, soo sauce, and garlic. After that, once it's cold, you can eat it with a good flavor. It is also well eaten. If you change the species and parts of the pot, you can enjoy a different sense of food. There are also ovens where you add meat or any of the most dried materials to the "Custain's Cook."
Recipe — Serves 4
Ingredients
- 500 g lotus root
- Mix: 500 ml dashi stock
- Mix: 3 tbsp mirin
- Mix: 2 tbsp sake
- Mix: 3 tbsp sugar
- 60 ml soy sauce
Method
- The tin is to be peeled and cut into a half an inch thick.
- Put one in the pot, add A, and cook it in a weak fire for about five minutes.
- Add more soy sauce and boil it for about 15 minutes and then stop the fire and let it cool down and add it.
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.