Yanagawanabe 柳川なべ
| Prefecture | Fukuoka (福岡県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 柳川なべ（やながわなべ） |
| Reading | Yanagawanabe |
| Home area | I'll be right back. |
| Main ingredients | Dojoo, eggs. |
History and Origins
In Tokugawa City, situated in the southwest of Kaji, most of it is from the flat land of the Sugigawa Peninsula. Although it was used to be a swamp in old times, by digging for a tunnel, we have made the land runoff better and have secured the water for our living. From a pipe that flows vertically across the city, it's also called "The City of Water." One of the finest dishes in Tokugawa City is the "Ougawa Kao" with a dojou. This region has long been eaten by eels and dojoo. Djou was liked by the common folk because he was not inferior to the eel and was also capable of price. The first summer starts in spring and starts in the dawn. It's said that it was a dish to keep them strong during the hot summer. A "Augawa dish" is a dish that treats the dojou politely, boils it down with its cucumbers, cooks it with its eggs, and is often treated as something other than a "Singing pot."
When It Is Eaten
It's said that the dojou you use is better for the active dojoo. In recent years it has been possible to feed and freeze, and to eat throughout the year. For the winter, the Dojo is said to be particularly delicious because it winters in the rice fields, especially at that time.
How It Is Eaten
The dojou has a small surface and has a lot of small bones, so you have to make sure that it's ready. It's easier to talk to someone by carefully putting the skeleton of an open dojou apart. I put a pot of slatted rice in the pot, and then I put a bowl of rice on top of it, and then I put it on top of it, and then I put it in a salted egg, and then I put it in the season. The soft dojou's soft eggs, the sweet taste, will be a Trinity, rice and wine.
Recipe — Serves 2
Ingredients
- 4（100 g） loach
- 100 g burdock root
- 4 shiitake mushrooms
- 20 g mitsuba
- 2 egg
- as needed ground sansho pepper
- 200 ml dashi stock
- 50 ml mirin
- 50 ml light soy sauce
- 30 ml sake
Method
- I'm going to have to put the scissors in a piece of soup, a bowl, a pan, a pan, or a piece of wine together and let them boil.
- You can do it by adding a nice set-up of dojoo on top of the bottom-stuffed earth pot.
- After a piece of cake, the eggs are melted, the leaves are scattered, the eggs are cut, the eggs are half ripe, and they are finished with extra heat.
- If you like, put some flour on the ground.
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.