Uzumi うずみ

History and Origins

The "Sweet" is a legal dish that has been put into the juice that has been removed from the cloth and the fabric, and has been buried under it with tofu. I'd like to add some of the chemicals, such as rice, pepper, and so on. "Sumi" is a native dish of the Fukui Fukui people, located at the very heart of the Tohoku River, and it is only here that it has been passed down. The Old River is adjacent to the old Towers, and to the old Shiragawa City, which was the site where the village families who had been driven from the city during the recent turmoil of 1221 arrived. It is said that the Kyoto cupstone contains "small cooking" and is a luxury flavor with the use of rice, so the village family passed on the custom from Kyoto to this area. The name "Soi" is said to have come to be called by boiling rice. It is also said that before that, Shizui was originally held up after the battle of Paranoura in 1185 and that farmers hid it and ate it under their equipment so that they would not find valuable white rice. The "smell" that slips down to Yamasari near the source of the Shikoku River. It's a simple dish that has the juice from the cloth, for the convex dish, but it's delicious, delicious, white tofu, and it has a beautiful variety of colors.

When It Is Eaten

We eat and sacrifice Buddha on the day before the law called.

How It Is Eaten

I like it when I add a cut or a piece of white, pepper or a paste as a flavor. It's this dish's custom to put the juice in the pot and then cook.

Recipe — Serves 10

Ingredients

• 10cm3 dashi kelp
• 300 g（150 g） fresh shiitake mushrooms
• 2 blocks firm tofu
• Condiments: 5 green onion
• Condiments: 3 maury
• Condiments: 150 g sesame seeds
• Condiments: as needed ginger
• Condiments: ごはん 少量

Method

1. Wash the cloth quickly and place it in a pot containing eight cups of water. Put it on a fire and then boil it out.
2. Take the stone and cut it into strips and put it in a thin pan, and cook it for about half an hour and then cook it.
3. One teaspoon of salt and two teaspoons of thin-sized oil will taste thin and add to the tofu cut into an inch of salt.
4. The pale blue color is cut in a little bit, and the skin of a cane is cut in a slice except for the white wafer, but let's peel it down.
5. When the tofu floats up, put it in a bowl, add a little rice, and eat it while you like it to float.

More About Uzumi

The tin is a native dish eaten near Fukuyama City in eastern Hiroshima Prefecture. Sometimes it's written as "molement," but it's officially a stain. The word buried material gave me the name Noodle.

Origins

There are theories about the origin of the sore. The first thing that happened was that the poor people who couldn't eat their food in the back of their mouths, who couldn't eat their food, couldn't eat their food, and so on, for the sake of luxury, during the Edo period, when the Ame family was ruling.

It's said. Other theories are that he packed rice into the soup so that it could be eaten quickly without time to eat during the agricultural season.

There is still a book on how to make the silks at the Akasuke shrine in Fukuyama City. There was an old custom of eating on the October 20th festival of the princess shrine.

Fukuyama.

The dish that was made at Fukuyama's 2010, which was served at Fukuyama's Festival, and which was eaten with glunli in Fukuyama. Fukuyama-sama Glumpuri gathered recipes from the public with Fukuyama's food, and after a first and second examination of 134 recipes, he picked out a glumuri for the citizens to sample six items on a festival day. Of those six items, the recipe applied by the housewife, Matsuki Matsuki, won 241 votes and shone on the Glowple. The second largest number was Fukuyama pig, with 232 votes in College.

The recipe given at Fukuyama, 2010, for Fukuyama, is as follows. It's a dish that can be eaten as it is, but it's served with juice and served twice. At present, there are shops in Fukuyama's restaurant that serve a lot of food, but many offer it in an oven.

The Fukuyama Youth Conference is spreading as the new Gurme of Fukuyama.

Fukuyama's mountain map.

The Fukuyama Youth Council Center was a campaign for mass-growing activities, but there were places where no shop was available, and only the season limit was available. And since the ex-Chogross department has begun to sell freely, there has been an expanded distribution of other materials, including items that have been used as "Food Mountain" defined as "Faiyama's" and "Found Mountain" as "Found" and "Found Mountain" as "Found" and "Found Mountain" and "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" and "C" as "C" and "C" and "C" is "C" and "C" is "C" and "F" is "C" and "C" and "C" and "F" and "C" is "C" and "F" is "C" and "C" and "C" is "C" is "C" and "C" is "C" and "C" and "S" and "C

In October 2010, Fukuyama Youth Council, the Council of Youth, organized a fund-raiser and began distributing "Fukuyama's Wander Map." Forty-two stores are on display, and there are many varieties of convexs from traditional fabrics, desserts, and desserts. In addition to categoricalization of Japanese and Japanese, in Japanese and Japanese, the difference between cooking and cooking is shown by numbers I,II and III.

Snacks.

In the mountainous region, there is a food that resembles a silkworm.

Text adapted and translated from the Japanese Wikipedia article うずみ 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.