Taranokoae たらの子和え

History and Origins

Tara is a must for a new month of Aomori Prefecture. By the time I was 20 years old, it was windy poetry to drag the snow roads back through the rope to the large Tara's era of the year. They are the precious food of winter, and after they have taken off their heads, metacarpals, hires, and entrails, they have been stored as "soy sauce" and the child has been stored as salt, besides "Sweet" for the baby. The "Yuji" was used to blend with the Tara's children, who had boiled their radish roots, frozen tofu, carrots, and threaded silk. Tastes vary from home to home, such as salt, soy sauce, and taste buds. If you want to attend New Year's or celebration, you must have a carrot that is valued as a product of that pale orange color.

When It Is Eaten

It's thought to be part of New Year's food, but home food is usually eaten during wintertime. As the snow and writing on the fish are written, Tara is in time for winter. It is made of fat and large tarac for the egg season during the cold season. The young madala are too large for days, so much is consumed locally.

How It Is Eaten

The carrots, roots, frozen tofu, silky silk, and other rich materials can be mixed with a variety of raw materials, but often the carrots are easily mixed with a variety of vegetables. Each of them has a simple and rich flavor with the flavor of the ingredients of the vegetable and Tara's children. You can eat it for days as a regular vegetable, put the heat on the rice, and spend the night in a delicious dish, and it's loved for generations and generations.

Recipe — Serves 10

Ingredients

• 3（500 g） carrot
• 300 g（ （）150 g） タラコ (真ダラ)
• 2 freeze-dried tofu (koya-dofu)
• 1/2 green onion
• 1 packets konnyaku noodles
• 1/2 cups sake
• 1 tbsp vegetable oil
• 1 salt

Method

1. I'll set one salt for two days. If you have difficulty getting a taraca, you may use salt tarac squeamou.
2. I'll put the thread in hot water and cut it to about three centimeters.
3. I'll put back the Tofu Takano and cut it into a round three centimeters.
4. I'll cut her throat.
5. The carrots are put on the downknap cut.
6. Put salad oil in the pan, loosen the tarac well with a weak flame, and add wine. When the string is tight, add carrots and roast and add phoenix tofu. I'll cook it until the water runs out.
7. Stop the fire, add a twist and mix 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.