Shouyu Meshi しょうゆめし

History and Origins

Since the time of the room town, we have called rice soup "snap" and have been known as the local dish for the celebration. The Matsuyama region has long been passed on, and as a simple dish made from raw human equipment, used to be built for hospitality when guests came. Spring is a hot spring, autumn is a dry season, winter is a dry season, spring is a dry season, spring is a dry season, and autumn is a spring season, and so on, you can enjoy it throughout the year. Nowadays, many fish and chicken are added, and the old-fashioned "soy sauce" is made of dried vegetables, and as vegetable proteins are produced, the commercials are served and the taste is delicious. In the '30s, a lunchery in Matsu prefecture was able to keep this in the oven. The flavor of the soy sauce is delicious, but the rice with its chills is cold and fresh, and on top of the rice there are some stews that are served with chicken, chicken, rice, rice, and so on.

When It Is Eaten

It's a traditional Matsuyama local dish, a Japanese soup, and a Japanese carrot. It's a Hale's day meal, which was made from soy sauce and rice that was used at that time. On festival day and celebration days, each family will have a "let's eat" meal.

How It Is Eaten

Carrots, legumes, and so on, and rice is cooked with a seasoning that is centered on soy sauce. We can put a silky egg on a vessel, and we can put some of that stuff on it. The rice is made of moss. Even when it's cold, it can be eaten well. In spring, you can enjoy the oven all year round, including the mountain garden, winter with the native potatoes and radish and other seasonal ingredients. The more you cook, the more delicious "Let's boil" comes out.

Recipe — Serves 4

Ingredients

• 3 cups rice
• 150 g chicken
• 50 g carrot
• 3 dried shiitake mushrooms
• 50 g burdock root
• 1/2 blocks konnyaku
• 1 egg
• a pinch nori seaweed
• 1 dried aburaage (fried tofu pouch)
• Mix: 1 tbsp1/2 soy sauce
• Mix: 1/2 tsp salt
• Mix: 2 tbsp sake
• Mix: 1 tbsp1/2 light soy sauce
• Mix: 2 tbsp sake

Method

1. You have to wash rice and keep it for more than half an hour.
2. I'll cut the dried bread back into a slice, cut the chicken, and put on a taste B. I'll cut the carrots into pieces. Like the bladder, it soaks in vinegar water and takes out an ac. The oiling is cut into pieces and poured over boiling water to cut the oil.
3. Add 1 or 2 of the dishes and water to the dish and mix them well.
4. Three on a vessel, and a silk egg and a thread on 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.