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Zenmainonimono ぜんまいの煮物
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | ぜんまいの煮物（ぜんまいのにもの） |
| Reading | Zenmainonimono |
| Home area | XNiigata Prefecture all over. |
| Main ingredients | It's not dry. |
History and Origins
Yamanaka has a lot of vegetables in spring. The spring was one of them, where it was sun dried and dried and especially prized as winter reserve. Cooking, as well as cooking, is an essential ingredient for Niigata Prefecture. It's said that the mountain vegetables raised under the snow are too poor to eat and taste because they are easily broken with melting. I used to take what grew on the rice field. Nowadays growing plants are growing very well, and deep in Aga, east of the province, the valley valley has become a very special place. The dried wool is taken from the cotton and made with a cucumber and with hands in a struggle. The trouble goes on dozens of times for two or three days. It's a very difficult task, but it'll cut the fibers and make them feel soft. Cooking fresh air is rare, and use only enough water to dry what is needed. There are some dishes that are only simple but that are cooked, and there are many kinds of dishes with food. The soup that has been cooked without cutting is made in New Year's, meaning "breast soup" in the sense that it will be served.
When It Is Eaten
The spring comes first, but the dry ones are eaten throughout the year. Also, the unspoiled stew called "King of the Mountain" was an essential dish for New Year's Eve. In the fish swamps, I put in a little chicken and boil it.
How It Is Eaten
The pan is dry and we add plenty of water to it and put it on fire. Hold the fire just before boiling and leave it until it's cold. Change the water and repeat this task two and three times. After cutting it, it will be cooked with oil, steam, steam, steam, wine, and sugar for easy length. It's my favorite way to add vegetables, carrots, and other vegetables, such as carrots, and hot dogs.
Recipe — Serves 4
Ingredients
- 100 g（350 g） dried zenmai (royal fern)
- 2 cups dashi stock
- 3 tbsp soy sauce
- 1/2 tsp salt
- 1 tbsp sugar
- 2 tbsp mirin
Method
- Put the dryew in a pot, put plenty of water in a pot, boil it, and cook it in the middle of the fire for about a minute.
- It won't be soon in water, but for half a day, three times, I'll get out of it.
- It's in the pot, and I put soup and two in the pot, and when I'm boiling, I add sugar and wine, and I drop the lid and cook it for about two minutes.
- I put salt, soy sauce, soo sauce, so I can drop it, and then I can cook it for about five minutes, then I can cook it, and I can mix it with my taste.
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.