Sasamaki 笹巻き
| Prefecture | Shimane (島根県) |
|---|---|
| Region | Chugoku |
| Japanese name | 笹巻き（ささまき） |
| Reading | Sasamaki |
| Home area | Eastern, Hidden |
| Main ingredients | It's just rice powder. It's all right. |
History and Origins
The rice flour that was made was wrapped in a bowl and boiled. It's based on traditional diets of phrases from the Old Eclipse. In addition, there is also the custom of eating during such events as during the summer of July 2 and the summer of the year after the Takura Cree day, after the Konsada plant is finished. The stamen are believed to have a poisonous and permafrost effect. That's why they used it as a bandage, for example, for cuts. The effect of it is that they are eaten with a desire for the health of their children. In the eastern part of the country, "crazy" is used, but in the remote regions, "swander" is different. The secret is not only the leaves of the plant, but often the leaves of the tree. Also, the ratio of rice powder in each home to powder in the rice can be different, and the amount of water added and the manner in which the carbohydrate is folded and tied.
When It Is Eaten
Since it's about May, when the summer comes and you feel the new green season comes up, since it's about May, when the chrysanthemums grow, from this time forward, "the crescendo will be made, and the shop and table will be set up." When the time came for the old moon's end, the family would say, "I've created a futon and prayed for the boy to grow up." The whole family has decided the role of each family, and it's also a fun affair for the family and has been rooted in the community as a precedent for this period. Also, according to the community and family, there are different styles and shapes of the cinnabar, and the recipes have been passed on to them.
How It Is Eaten
The rice flour is stirred in soft water and turned into small-sized coral. I'm going to stick a stick in the coral and roll it around with several cicadas from above and put it on the bottom. Hold on, boil it in hot water for about 15 minutes. We'll open up the leaves with a little pepper and then take out the coral and eat it with such things as powder, sugar, and so on. The rod of the sword will become sore that you can eat your hands untainted. The rest can be hung and dried under the door and stored in the refrigerator, so it can be made more at once, and it's also used to eating during the day when children and small stomachs are hungry. It's a dish valuable even when you're busy.
Recipe
Ingredients
- 750 g glutinous rice flour
- 40 g rice flour
- 2.5 cups lukewarm water
- 20 g kinako (roasted soybean flour)
- 20 g sugar
- a pinch salt
- 1 tbsp soy sauce
- 3 tbsp sugar
- 80 bamboo leaves
- 20 bamboo leaves
- 20 芯棒 (熊笹の軸)
- 40 ひも (rush grass)
Method
- I mix rice flour with lye flour, add a little soft water, mix it, and rub it with my hands. I'll stick tightly for about 15 minutes so that I won't stick to the leaves after boiling. Eclipse is as hard as ears.
- I can round it up into about 50 grams, stick it in the core, and put a knife on it.
- I wrap the cup with three leaves. Then he wraps the leaves of the walrus around and ties them together.
- Each book is tied up with a string, and it's standing on the stilts below the base and it's going to boil for 15 minutes.
- After boiling, we eat with a stick in place, uncontaminated, and soft powder and sugary 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.