Home / Ibaraki / Sudarebunogomazuae
Sudarebunogomazuae すだれ麩のごま酢和え
| Prefecture | Ibaraki (茨城県) |
|---|---|
| Region | Kanto |
| Japanese name | すだれ麩のごま酢和え（すだれぶのごまずあえ） |
| Reading | Sudarebunogomazuae |
| Home area | Kunihito |
| Main ingredients | It's a lot of rice. |
History and Origins
"Sun's Eve" is a native dish made from the city of Ibaraki Prefecture. The western part of Japan, with its condo, has many sunny days throughout the year, benefits from the Tokugawa and the Goro River, and crops have been growing since old, and various foods are made up of rice, wheat, soybeans, and so on. There was a castle in the North, which flourished as a castle town and also had many temples. One of the ingredients used in the gravy cooking there is the condiments. It's been eaten by the late Edo and it's been a valuable food for the time being. While there are other prefectures, the condiments of the Japanese city of Tsukoku are made from flour and gurtens from flour, which is once again thinned and salted the whole area. After boiling it, we spread it out on whoever made of bamboo to dry the sun. As for the high-preservability citrus, there is a tan, but the condo in the city of Tsukoku has achieved a higher preservation by putting salt on the sai, heating it, and drying it. Since everything is made by hand, and its production is still limited, it is eaten only in Tsunami. Not to mention the "Sweet's greasy sweets" but also the stews and drinks.
When It Is Eaten
Since it's been made so difficult to make, it has been used as a valuable food and has been eaten on special occasions, such as the Cemetery Cemetery. It's not just the food that's being eaten.
How It Is Eaten
I'm going to cut it in half an inch wide, then I'm going to rub it out, and I'm going to mix it up with soy sauce and soo. Since the condiment has so many salts, it is important to drop the salt firmly when it comes back with water. Many families eat in modern times with a sense of relief. The salting with the cooking process increases the intensity of the gluten so that you can feel a stronger tooth than a normal fan.
Recipe — Serves 4
Ingredients
- 2 sudare-fu wheat gluten
- 3 tbsp white sesame seeds
- Mix: 3 tbsp vinegar
- Mix: 2 tbsp sugar
- Mix: 1 tbsp soy sauce
- a pinch pickled red ginger
Method
- The periphery is put in water overnight and cut into 1 cm wide.
- The rice is cooked and boiled half the time, add A to it, and then add another mixture.
- The water is cut into two pieces, and the red pepper can be cut.
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.