Sumashizōni すまし雑煮
| Prefecture | Shimane (島根県) |
|---|---|
| Region | Chugoku |
| Japanese name | すまし雑煮（すましぞうに） |
| Reading | Sumashizōni |
| Home area | All within the province. |
| Main ingredients | (Laughter) |
History and Origins
The citrus soup is served with a round bowl of citrus sauce in the soup. The materials vary from region to region, but the Japanese have a learned to use kanji. The paint in the east is only rock and bar. In the west, it can be used to make dried yus, and the paints can be tofu or citrus. In the west, there are also black beans and casseroles.
When It Is Eaten
It's a dinner to celebrate once. In the Ee River region of the first - class river, we have been eaten as part of the New Year's family family. (The number of children, soups, soups, soups, soups, stews, and vinegars with large roots) and "silver stews" with sashimi and "saurus" with sashimi. It is only until the day of New Year that the white bowl is in. From the fourth day on, I learned to switch to a convex with a lot of reeds in it, but I learned to be less persistent and less tasteless than white pepper. This tradition is becoming worn out now that the bush is no longer valuable.
How It Is Eaten
It's a simple taste, but it's easy to feel. The juice from the sauce, such as ago juice, soup, honey, and so forth, is different from local and family soups. Tastes are based more on soy sauce than salt. In the clouding regions, we use a rock-stone called 16 Island in a striped area of cloud city. The island of 16 is located at the northern tip of the rising cloud city, near the sea of Japan, called the Isle of Musa, which juts into the Japanese Sea. In Nara and in the Peace Age, it was reserved as a tribute to the morning court. The flavor of it was so well documented in the "Cymbacteria of the Clouds" that it was compiled during the time of Japan. It is now a luxury, and many families will take the place of such things as Minori. In some areas, it is a rich dish of casserole, and it is made of rock and casserole, which makes it "silver stew" with the flavor of the cucumber. The bowl is boiled and tender. I'm sorry if I boil the soup and the bowl together, it will soften the rice. Therefore, the cucumbers are boiled in separate dishes, such as a separate dish. If you drop them in the soup just before eating, they are easily eaten.
Recipe
Ingredients
- 400 ml dashi stock
- 40 ml light soy sauce
- 1/4 tsp salt
- 1000 ml water
- 8 round mochi
- iwa-nori seaweed, to taste
- bonito flakes, to taste
Method
- I'll boil the bowl with hot water until it is soft.
- I'll put the soup and seasonings in a bowl of rice and rock.
- I'm gonna put a bar on top of 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.