Yamagonnyakunosashimi やまごんにゃくの刺身

History and Origins

The history of the world is old, and in the days of the Mesoamerica it was eaten as a medicine and a snack among the noble and monks, and in the days of the living-town merchants who sold on the streets, it was eaten more widely among the common people. There is still the story of Shinji Takeda's making red peppers during the Fukumoto Sakiyama period. The foundation of today's slow process was born in the Mitojio in 1776. To cut and dry potatoes and make them from flour, they became food that can be eaten throughout the year. At that time, this process was kept secret in Mihodo and was said to have been a single wing to enrich the source of the casserole. It was suggested that potato growing was particularly good for such things as mountain slope and so it was grown in the mountains and mountains of northern Yassie. Around here, balls are often referred to as "the demonhead." Usually, it grows from three to four years and harvests and processs it. Processing is an old-fashioned method of making potatoes directly from potatoes, leaving the flavor and aroma of potatoes for each plant. On the other hand, what is made from the dough refined from potatoes is a thin, but not so good, and can be made in the year of year, and is now the main source.

When It Is Eaten

It's a valuable part of cooking such as sashimi, garlic, stew, and so forth.

How It Is Eaten

The pepper has long been thought to have "salt away in the stomach" and eaten as an enema effect. Recently, it was noted as a low-caloric food containing fiber and has become popular in food materials when it is necessary to limit intake.

Recipe — Serves 4

Ingredients

• 1 blocks 山ごんにゃく
• as needed soy sauce
• Miso: 20 ml（ to taste ） vinegar
• Miso: 40 g（ to taste ） miso
• Miso: 20 g（ to taste ） mirin
• Miso: 5 g（ to taste ） prepared mustard

Method

1. There's a little salt in the mountain and a little water in the mass, and once it's hot, we'll take out a sample of it.
2. Cut like a fugu, and set it up on a plate and eat it either with sesame oil or with vinegar.

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.