Taimonokorobashi 田芋のころばし

History and Origins

In Kochi Prefecture, we called it a potato potato, and we have been eating it as a valuable source of food for rice next to it. It's not as sweet as it sounds, it's not as sweet as it sounds. There's another unique charm. The big ones are "Ta-sama rice" and are used for extra rice when it's hard to get rice during the war. The smaller ones were used in citrus utensils, garlic, and stews. The "go" that dried the stems was to reap the stems before the cold weather came, to dry them, and to stock them from house to house. Sagawa Town, located in the middle of the state's western part of the country, once thrives as the Toshishishi Toshishibu Master and is still home to a colorful city of liquor stores and old merchants. This area also has the custom of eating rice potatoes as well as other areas, but its native food is "The Dicture of the Tata." This is a dish like a bowl of mustard with a rice potato. It is characterized by a sweet taste with soy sauce and sugar and by a licking of the sauce to finish. It is reported that the name "clawscrew" has been given to rice potato roll over the bowl. It's been said that in the past it was a time-to-day dish because it was so difficult to prepare.

When It Is Eaten

From autumn to winter, you can eat it at the time when Tata potato comes in season. It used to be made as a child. The increase in potatoes and potatoes from parents to children, as well as their grandsons and fruit, is a symbol of fertility. One dish served at the wedding feast may include rice paddies from the rice paddies, which are a product.

How It Is Eaten

When you cook, you start with a rice potato peel. I'll boil the Tass potato and then I'll have to raise it and skin it. Put rice potato, soy sauce, sugar, and cook until the soup is gone. When the soup is low, we cook more, and then we eat with the roasted white meat. Other areas also eat dishes that are cooked with boiled rice potatoes in the bowl.

Recipe — Serves 4

Ingredients

• 600 g 子芋
• 3 tbsp sugar
• 4 tbsp soy sauce
• 2 tbsp mirin
• 3 tbsp white sesame seeds
• as needed dashi stock
• a pinch yuzu peel

Method

1. Put the potatoes in hot water with the skin on them, boil them for about three minutes, boil them up, peel them, push them out.
2. It's almost like putting leather in a pot and rubbing it, but I'll add some juice and taste and boil it. When it is boiling, make it light and boil until the soup is gone and shake and make it turn.
3. I'll take it into a flat vessel and I'll take it and I'll take it and I'll take it and I'll take it and I'll take it and I'll take it and I'll take it and I'll take it and I'll take it and I'll take it and I'll take it.
4. I'm going to spread the skin on a vessel with a piece of cut-off.

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.