Home / Yamanashi / Urajiro Manjuu Yama
Urajiro Manjuu Yama うらじろまんじゅう
| Prefecture | Yamanashi (山梨県) |
|---|---|
| Region | Chubu |
| Japanese name | うらじろまんじゅう |
| Home area | I'm not sure. I'm not sure. |
| Main ingredients | It's a little bit of a trick. |
History and Origins
The "sweeping carpet" is a local sweety that has woven the leaves of the many-year-old Kikichi Chikchi tree, which lives in the sunny mountains. It is said that the word "olybokchi" comes from the word "olybokchi," which is a hairlike fiber that grows on the back of the leaves. Also, the white on the back of the leaves by its hair has been called "Uradiro" and has been named "swifty over" since it made the leaves look white. It's named "all over," but it's like a sticky yamgi. However, it has a taste different from the green cedar, and it is easy to eat grass with little or no taste. In the Olybokchi area, once used fibers taken from the leaves of the "olybokchi" as a "knit" knot, it is thought to be the beginning of the process of making them whole. In the mountain meadows and in the eastern county areas of the state, coral, which was made from the leaves of the ostensibly mixed with flour and flour, was eaten by the early March 3rd festival of the old calendar.
When It Is Eaten
Although the leaves of the "Olybokchi" are in the middle of May and in the lower part of May, they can be eaten year after year, depending on the process of boiling and drying and improving storage.
How It Is Eaten
In the middle of May and late May, we harvest the tender leaves of the Osamabok and wash them and unaccount them while they are still in the morning. Water is used to prepare the dough. You can follow the dried rice and make a cucumber and wrap the leaves of the lynx and the dough of the pollen together with the mill. The finished fabric is wrapped in a pot.
Recipe
Ingredients
- オヤマボクチの葉 天候や気温により量を変えて調理するため
- joshinko rice flour
- water
- glutinous rice
- bean paste
Method
- During the middle of the month and during the latter part of the month, I harvest the tender leaves of the Olybokchi, and wash them up and blow them up.
- Water is used to prepare the dough.
- You can put a piece of rice on top of a piece of rice that is covered with a piece of rice, and you can make a bowl with a piece of leaves and two fabrics together with a mill.
- The fabric of the fabric is wrapped up in a pot.
More About Urajiro Manjuu Yama
A local dish carried to Yamanashi Prefecture and Ueno and Ueno. It's the head of the Ombokchi tree.
Overview
It was the beginning of the construction of the leaves of the Oybokchi plant, which was used as a link in the Republic of Kashua, like the Tokashi Bank of Nagano Prefecture. The "silver coral" that used to mix the leaves with flour and dough and so on was eaten by the festival.
In the roadside station grand sum, you can eat the "nuts" where the leaves are used.
Source of the Language
In Oyoboch, Oyobochs, Oysters, who are woven into them, were called "white-white" because their leaves are white by their hair. It has nothing to do with the uradillo plant.
How?
I'll harvest the leaves of the olybokchi and wash the water within a day to pull out the lye.
In a bowl of fresh rice, the dough and the leaves that are made from water are made of flour and lye and made of mills.
I'll wrap my coat around it.
Text adapted and translated from the Japanese Wikipedia article うらじろまんじゅう by its contributors, licensed CC BY-SA 4.0.
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.