Shōyunomi しょうゆの実
| Prefecture | Yamagata (山形県) |
|---|---|
| Region | Tohoku |
| Japanese name | しょうゆの実（しょうゆのみ） |
| Reading | Shōyunomi |
| Home area | Indoor Area |
| Main ingredients | Soy sauce, wheat, rice, rice, salt. |
History and Origins
(The Yuzu fruit may also be used with soybeans or flour.) There are ways to add soy sauce and wine instead of salt water, which will allow you to eat in about a week or ten days. It is said that in the Indoor region it has already been eaten since the age of Edo. Tastes are sweetened by the amount of salt they have, saltyness is strong, and the players are the ones who make them. In some areas, they are also called "sniff" and "sniff."
When It Is Eaten
In the past, it was mainly planted around the end of July and started eating it at the end of August. Now it can be used for various dishes and eaten annually from valuable food. When you cook after the harvest, it's also said that you have a better day. It's still a local local food that can be eaten as usual in the dining room and at home.
How It Is Eaten
Besides eating rice on top of rice, there are plenty of dishes to cook, such as colds and scabs, using them as meat pieces, and using them as pieces of meat, as food pieces. It is also recommended to mix olive oils, wine beer in dress, or to add vegetables and meat directly to the taste.
Recipe
Ingredients
- 2 1/2 × 180 ml soybeans
- 5 × 180 ml wheat
- 5 × 180 ml rice
- 1/2 tbsp koji starter
- 1 1/2 × 180 ml salt
- 7 1/2 × 180 ml water
Method
- Soybeans burn to a tinge of color. It's not too hot. - I'll split two pieces with a stone cloth and remove the skin. Or you can go on the net and rub it with a hammer on the rocks.
- The wheat soaks for 10 hours. It's better if you collapse with your fingers. rice is flooded overnight.
- Mix wheat and rice and steam them to make them tender. I'll try not to be too soft. (I'll keep the beans wet in hot water.)
- Put beans on top of wheat and rice, steam them, and in about five minutes, stop the fire. (Phone from beans until steam passes)
- Spread them out into white cloth, stir them in a crumb, cool them down to about 40°C, and mix them quickly. I'll wrap this in a blanket, put it in a cardboard box or a wooden box, put it in one day and night. When the temperature reaches about 35 degrees Celsius, I will take away what I have wrapped and try not to raise it. It's about two days and nights, and it's ready for the yew to be made. The color is yellow.
- Add salt to boiling water and melt it and cool it to the skin. I put five soy sauce bowls in the container and mix them together and put them to sleep. We can eat it in about a month after we plant 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.