Fukagawa Don

Fukagawa Don , on top of the rice , the rice bowl that multiplied by the miso soup stewed vegetables such as green onions clams , and Aoyagi and clams .

Is in each place to shop Monzennakacho and near Fukagawa Koto , issued a sign as " Fukagawa Don " .

Origin
It is said that the land at the mouth of the Sumida River , and that toward the end of the Edo period , it was caught well , such as clams and clams , and shellfish from the estuary , which was started to eat between the fishermen come and go there is from .
That you can be able to be able to make it easily in no time because it can shellfish such as clams and clams get immediately , unit price is cheaper catch is abundant , cooking is also a simple , bolt down more quickly is preferred cooking in response to Edo people at the time , began to spread in an instant .

There is the thing which I Takikon rather than what you stewed , name or even referred to as " Shenzhen rice " , some of them were various arrangements .

In Tokyo station , station lunch sale of " Shenzhen rice " is .
Ekiben popular boiled fish that taste with firmly is not riding on top of the lunch of " Shenzhen rice " , you can get pickles and cooked food also entered quietly , to write to the mouth quickly , in the that there is also nutritional value it has become .

How to make

Material ( serving )
1 if rice
120g shelled clams
Leek 20g
Deep-fried tofu 10g
Increments laver appropriate amount
1 egg
Broth 220cc
Light soy sauce 20cc
Mirin 10cc
Miso 8g
To make a soup seasoned with mirin and light soy sauce to 1 . Broth . Deep-fried tofu that was in shredded green onion and you have diagonal cut , providing a shelled clams .
Put beaten the miso soup which I made with 2.1 , and cook over high heat .
Immediately beginning to boil 3 . , Green onions and diagonal cut , deep-fried tofu that was in shredded and put in the order of clams shelled .
※ When you put the egg , after you turn on the shelled clams .
※ domestic is desirable that the clams . If a good quality clams did not enter the hand , is recommended to cook with water in advance .
After cooking about 7 minutes 4 . , Was subjected to warm rice , and voila sprinkle shredded nori .
※ About the time you cook . When the room temperature about 7 minutes over high heat soup 1 . If the state that I Tsu boil , about 2 minutes over high heat aim .
※ When I put the eggs in three , without breaking the eggs as soon as they start eating , try to eat by dividing the half-boiled egg around eating about 1 /3 .
※ You try to put the pepper and red pepper to your liking also is recommended .

Tips for cooking .
 Shallots and sweet kelp , sushi gully , pickled radish is recommended for garnish . Beer , of course , the affinity with the white wine and sake is also excellent . Where I tried various flavors without sown , Fukagawa Don to put the sauce and peanut brittle Fukagawa Don to put the curry powder was well received from the clerk . If you are about to make it , try putting your eggs all means after you put the material in step 3 , and then , put the peanut brittle sauce or curry powder to your liking .

Persimmon Fukushima Po bean paste

It is dried persimmon that was fumigated with sulfur and astringent . A kind of dried fruit .
It was developed in the Taisho years : ( Date- old county Isazawa village Isazawa ) Date City , Fukushima Prefecture Yanagawa Isazawa .

Made in the unique manufacturing method of drying by fumigation with sulfur astringent . Persimmons only dried simply , become stiff black and dried , (such as persimmon time ) blowing white powder sugar of time has elapsed further . Features in touch juicy like half raw , security persimmon , 's soft as yokan against this . No toxicity to volatilize during drying sulfur. It is rich in nutrients such as potassium vitamin .

I use mainly astringent , such as ( without it Hirata ) Without flat nuclear Hachiya persimmons and ( Ki is Hachiya ) in the raw material . Hachiya persimmons are soft and large , flat non- nuclear is a characteristic sweetness is strong in small .

Date, future agricultural cooperatives , an integrated agricultural cooperative and (JA Date- future ) , Date, fruit agricultural cooperatives , a specialist agricultural cooperative ( abbreviation security persimmon Fukushima Prefecture Date City , Date, county of neighborhood is the birthplace is , or " Ita by ") , it is mostly shipped . However , small farmers and cooperatives by the spread of the Internet in recent years , for direct sales to consumers over the Internet is also increasing rapidly .

To become production of persimmon , the golden age of shipping baggage Ann November to February , it is not a slack season even in winter to snowfall farmers to produce persimmon po bean paste . Thanks to the persimmon po bean paste , compared with rural areas of other provinces in the Tohoku region , migrant workers engaged in , such as civil engineering industry out into the city in winter is small , such as Date City - Date- county production area . Further , due to the special product , it is hard to drop in prices compared to agricultural products such as fruit and vegetables in general , has become a valuable stable income as a farmer.

Way of eating
- Soft , I just eat .
• Do not hang it in the good place of cool ventilation and dry , it can be kept for three months to half a year or more when stored in the refrigerator , but if you save over a long period of time , drying progresses gradually, and hardening gradually as time persimmon . You can mix it with all-night cram session and salad by slicing , or tossed in yogurt Chop finely , different way of eating can be security persimmon to dry hard time has elapsed . And stored frozen to long-term storage in the soft state . 15 degrees or less is preferably storage temperature .
• When making pickles and sweets , and kneading in addition to sugar in order to take the sweetness , and finished with fragrant natural sweetness .

Background of persimmon birth po bean paste
There is a decline of silk market of Japan . (East region to be Kawamata Town Date City , Fukushima and Iino district of current in particular ) Fukushimabonchi region of the Meiji period from late Tokugawa period was sericulture area of nation's leading . There were also facilities such as yarn-making factory moisture , while small in sericulture farmers also Isazawa . However , the size of the width of variation of the raw silk market has been a problem . By fluctuation in the market , some that you make lots of money , is was also farmers go bankrupt . In addition , I began to see signs of Shayoka of silk market and into the Taisho period . So , start a search for new agricultural products to replace the sericulture , the result , persimmon chubby Anne , and also birth , put the emphasis on the cultivation of peaches and apples later , influential people who Isazawa of fruit trees the current center of I have set a foundation of agriculture .

Natto juice Yamagata

Natto and juice (that Ji natto), is a kind of miso soup plus natto.

Natto, miso, tofu, fried tofu, material, such as vegetables, natto sawing is often used natto.

It is "Kigo" Winter in haiku.

It has been described in the literature of various as how to eat a general natto in the Edo period, it has been eaten in Japan and other places Ed.

To protect public morals history book Sada end of the Edo period, the situation at the time is described.
 "Sell it by overnight to room boiled soybeans sell natto. One day is eaten this over the soy sauce and boiled. Juice to over sell this only winter, in the summer in recent years in the past"
In Edo, "natto selling" walked sell food natto juice. In order to "natto that crush", "greens", "tofu" is to set it is like instant miso soup, "beating natto" became natto juice just pour hot water.

In addition, it is a summary, but because you can easily run out of vegetables in the cold "region, supplemented by natto. Either they boiled it to. Juice summer sell this, to eat over the soy sauce in Edo. In Kyoto hill, just homemade , it is described with "too strange things store selling.

It is the everyday things enough to be read many walk called "Motto ~Ona and become" each morning in the poem "This natto sell", it is up to breakfast there were many.
 Natto sold comes with dawn that are caused to lie-in corbicula and natto
(Buson is good) writer Yosa Buson of the mid-Edo Period
 Natto juice Ageya of room and morning frost of (Ya up)
It has read the phrase, it is an example illustrating how the natto whether had eaten in the Edo period.

I was up on the table in general than natto rice in Edo

'20 Kanei of "food story" and "natto juice" is,
 Entry. Natto is good all of the sliding well in soup upside pops out rough well Kuki. Input Gil can ゝ was the. Bird good Te fog minor indeed tofu was Kuki. Reed to more barefoot with body the "miso. . citron. garlic. then from hungry mouth "
There are recipes with

Regionality
In the Kinki region natto itself has not been eating much, if there are not even known in many cases.

Are widely known Iwate Prefecture and Yamagata Prefecture in the Tohoku region, in such as Akita, Yamagata, Shinjo-Shonai town, Iwate Judah town Yamagata (currently west my city), Akita as regional specialties in Yuzawa known. The addition of New Year rice cake becomes natto juice sewing, I found an example to make natto Zoni in Fukuoka and Kumamoto part of Yamagata Prefecture and Akita Prefecture.
 After you make the Iwate Prefecture natto miso soup, to be added as ingredients natto further.
 I put juice in what was a paste Yamagata Prefecture natto.
In addition, it has become a regional cuisine there is a custom of eating natto soup instead of rice porridge with seven herbs on January 7, it is a lot of juice tool
Currently, a major as how to eat natto is a natto rice, often made in the prone areas such as natto consumption Ibaraki and Tokyo, is lower than before.

Sandfish Akita Sushi

In local cuisine, Akita Prefecture, a kind sushi rice with (sandfish) of sandfish (Springer), is a fermented sushi. Sandfish pickled both.

Sushi that appeared frequently in the literature of the Edo period, widely-held to people for a long time. This is the New Year originally, but in recent years the full year sales, there is also a popular souvenir in the station or airport.

A pickle when dropped head just as "all (round) Zushi", soak in the fillet is the "cut Zushi" or leave, the figure of one animal. All illustrated dropped the head is the most popular.

To Shiodashi it with water to the sandfish that was salted with under processing. Soak with a weight stuffed into a tub of vegetables such as carrots and turnips and rice mixed with malt, and with kelp. I can eat in about 3-4 weeks. After Shiodashi, to or in pickled or vinegar to dip into the new Tsukekata, vinegar is not used in the old Tsukekata.

Sandfish sushi exists as a regional cuisine is served during the festival to the pressure dew area of Tottori Prefecture, a production center of sandfish as well as Akita. The salt opener after salted the sandfish, to make it soaking in Ocala you fix the taste in vinegar, salt, sugar.

Communicated well from Gen
Sandfish familiar, write God fish changed in Akita Ondo as "Akita specialty Hachimori sandfish ...". Saw a storm that was accompanied by thunder, sandfish you're living in the deep seabed of 250 meters water depth, from flock to the coast to spawn, the ancients is considered a messenger of God the sandfish, this is, sandfish usually it is said to have come to write.
As preserved food to the spring, it came to be made ​​from winter.
One Animal some sushi, sushi is cut.

Morioka cold noodle Iwate

Morioka cold noodles (Morioka Rei noodles), specialty noodle dish of Morioka, Iwate Prefecture. Wankosoba, Well Ja have been referred to as "three major noodles of Morioka" side by side and noodles. Is subjected in the grilled meat store mainly, it is cold noodles with a sharp taste.

Feature

In addition to the strong force dough using flour, and potato starch as well as pasta, such as spaghetti, noodles Morioka cold noodles are made by extruding from the hole to match the thickness of the noodles. At this time, strong waist is be brought to order to pregelatinized noodles because of high temperature of. Manufacturing method called this extrusion noodles is, are critical is to Morioka cold noodles.



Made by noodles plants by the product development of then, has been made by noodles the cold noodles the kneading method, which is a non-extrusion manufacturing method also exist. Fruit is placed as (removing a bad taste) garnish most of Morioka cold noodles but is generally varied according to the season apple, watermelon and pears. Also, kimchi to match as sharp taste of cold noodles in the Morioka is a radish mainly, the person who expressed as Kakuteki is appropriate. You can choose (no sharp taste, weak, medium, strong) from several steps the degree of pungency in store for most, but those who choose a different spicy to make out with another dish and cold noodles often.



Charm

The charm of Morioka cold noodles, are located in the balance "noodles," "soup" and "kimchi".

Waist of 【1】 noodles

Feature of maximum of Morioka cold noodles, it is a noodles you have with the chewy strong of the waist. Pyongyang cold noodles This is made in starch and buckwheat flour but, Morioka cold noodles Because I use the wheat flour luxury and potato starch powder fine-grained instead of buckwheat flour, surface is finish to noodles strong the waist in the soft and smooth You. Throat and waist resistance to the teeth's good is, It is the skill cell name of subtle matching of starch and this wheat flour.



Full-bodied of [2] soup

You stew slowly and carefully 5 time by the addition of chicken Gala to base the beef · cattle bone of domestic. I finish it in mouthfeel that you have without any regret from hour to hour a straight by using a such as natural salt. Water is using wave motion and water due to their high energy the (Ge unboiled water) for of feelings of to taste.



Pungent taste of [3] kimchi

Kimchi of radish and cabbage of sharp taste and hot a refreshing acidity that marinated to cold noodles-only. Taste component also many vitamin C is rich in red pepper, capsaicin of pungent component fosters the lactic acid fermentation successful fusion of the seafood Salami and vegetables, which is a material of kimchi, it along with the to prevent oxidation.



Difference of with South Korea noodles

Difference of and Pyongyang cold noodles

Noodles of Pyongyang cold noodles' s buckwheat flour entering .., in the starch the center of the potato, there is a transparent feeling In this case, make buckwheat flour is noodles of Morioka cold noodles.

 Noodles of Pyongyang cold noodles is thin, not the strength of the waist of about Morioka cold noodles.



Difference of and Hamhung cold noodles

Is to Hamhung, certain (Bibin, mix) Pibimu of spicy seasoned and cold noodles, in water not spicy that to soup the salted juice Tonchimi of radish is and (Murr) cold noodles In this case, make soup.

 The strength of the waist of Morioka cold noodles, close to the Hamhung cold noodles.

 Noodles of Hamhung cold noodles of current is, has changed to thing fine by the development of noodles fabricated machine but, Morioka cold noodles is keeping the thickness of the noodles of old-fashioned.

 I can be said that In brief, Morioka cold noodles as something that to water-cooled noodles of Hamhung, plus the hotness of Pibimu cold noodles in the form of kimchi.

Tottori dune yam

[Long] those derived from
Long ones native to China. There are a variety of form is a long one fellow. Of bat-like much 50cm ~ 100cm length and "is long". Longer short a little more "1 year potato", "potatoes sake bottle" long 20cm, shaped like a palm flat "Ginkgo potato", massive long 15 ~ 20cm diameter "yam", spherical and "Ise potato" I have a.

 A long history in the main producing areas Daiei town has been cultivated as a private car around until the early Showa era was introduced in 1891 around Saitama Prefecture. Including shipping to Kansai market from 1935, sprinkler irrigation facilities are in place in the 1930s, full-scale cultivation began.

 There are varieties as "dune yam" and "come Tsu stickiness" in Tottori Prefecture.


[Features]It is the Chinese yam grown in sand dunes of Tottori Central. Dune length potato boasts skin is clean, and the long straight. Since the moderate tenacity, it is a silky, available in a variety of dishes as well as a strip cut or grated yam, okonomiyaki, and fried.


[If you enjoy]In some cases, such as strip cut or grated yam, please use it peeled. In addition, in the case of food boiled and seasoned, take a fibrous root and wash with water, you can cook as it is without peel.There is a case to be turned black immediately after In rare cases, grated, but please have it and not worry because there is not a problem in eating quality.


[Preservation method]Wrapped in newspaper by one of them is taken out from the sawdust, please save it in a cool place with low humidity. Because you may root buds and come out when it is stored for a long period of time, please remove each time.Open the lid of the cardboard, it is not removed from the sawdust, please save it as-is if the temperature of the location, such as winter will be 5 degrees or less generally.If the temperature of the location, such as the summer is 25 degrees or more generally, please save it in the refrigerator wrapped in newspaper.You can about 1-2 weeks usually, for about 1-2 months saved if you save well. However, please have it as soon as possible because it is the raw thing.


[Ingredient] and efficacyCompared to potatoes, energy and carbohydrate (calories) is small, yam, contains more potassium, calcium, and protein. In particular, potassium is said to be effective in preventing high blood pressure, arteriosclerosis is included in the wealth.


[MEMO] bite

 If you use it after wearing 2-3 minutes vinegar water, to stop evil, long potato is itching. Well, shape and slurry what uniform thickness there is tension and luster long potato. Small potato arrive at the base of the long leaf Mukago thing is (ground tuber). Component is the same as the original long.

Yubari melon, Hokkaido

Breed name is "Yubari Melon King", "Yubari" is a trademark name. Father "spicy cantaloupe", is famous all over the country as well as high-quality melon netted melon red meat that has been produced as a mother, "Earl Fe button lit" in (cantaloupe).

2011 - 50th anniversary of "Yubari melon production union" birth
In order to ship the brand of "Yubari" only those that are picked up in Yubari agricultural cooperatives, have passed the strict inspection, Yubari has become a registered trademark of Yubari agricultural cooperatives. In the municipality produced adjacent, it is not possible to bear the name of Yubari. Therefore, if you have boxed the Yubari King that had been grown in Hokkaido until the first half of the 1990s, it was sold in a box or case that documents the local brand name. However, the display had been made with "Yubari King" varieties of name in the box.

Production
Yubari melon seeds, are carefully stored in the safe of agricultural cooperatives. There is a tunnel cultivation and greenhouse, greenhouse cultivation ship by mid-July, tunnel cultivation to ship by September. Mainly the cultivation crawl on land, both 3 to stretch the vine of the two from a strain of one - to harvest four. Pollination is done by bees, the number of days from fertilization to 40 - is 46 days in. However, the number of days also vary depending on the conditions, the better when the temperature is high, tend to sugar content also fall prematurely harvest.

Similar varieties
Is crossed at about the same over together with the Yubari melon red meat melon is called Sapporo King, and King system is also, (with various types in the Earl-Feboritto, have a parent one of them). On the other hand, what is called a red system represented by Rp red is a kind of another sugar content and texture is different.
 IK Yubari melon, hybrids King of Yubari (Yubari) Kobayashi No. 2 and (IK melon).

First auction
In the first auction to be held in Sapporo Central Wholesale Market is a place of agricultural products circulation of Hokkaido, such as retail stores, department stores, general companies compete for price.

In recent years, put the value of 1 million yen more than one input box 2 ball, even after the financial collapse of Yubari City, beating out a high value. The ten top successful bidder at auction for the first time, as proof of the successful bidder, the panel clock is presented from Yubari agricultural cooperative.