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The taste in Fukushima : PART 3

PART 3

Soybeans and Carrots Boiled in Sake Lees (Aizu District)

Recipe and Origin of the Name
This dish, which is made from salmon roe
taken from the female salmon, has been a
national favorite since salmon fishing
began in the Namie district.
Ingredients:
2 cups beaten soybeans
10 cm tangle for stock, sliced
1 carrot
200 cc (1 cup) soup stock
18 g (2 tablespoons) sugar
Apropos amount soy sauce
2 cups sake-lees, dissolved with sake
Apropos amount dried taro stems


Preparation

@@
(1) Soak dried soy beans in tepid water for
about one hour; strain; put on a flat board;
beat flat with hammer or wooden hammer into
a flower-like shape.
(2)Boil beaten soy beans
in water. 		(3) Shave carrot into paper-thin
slices. Put tangle in soup stock;
season with soy sauce and sugar.
Boil carrot.
(4) Add soy beans and sake-lees.
Boil for a long time.

Dried Persimmon Rolled in Japanese Radish (Hamadori)

Recipe and Origin of the Name
Hamadori has traditionally been a citron
producing area. Many of the delicacies
of the area feature the odor of citrons.
Do not over-dry Japanese radishes.
Be careful not to add too much sugar if
dried persimmons are added, because dried
persimmons are very sweet.
Ingredients:
1 kg Japanese radishes
(shogoin-type preferable)
3 citrons
500 cc (2.5 cups) vinegar
220g (2 cups) sugar


Preparation

(1) Slice Japanese radishes
to 2 mm to 3 mm. 		(2) Steam sliced radishes for
awhile; dry two or three
days (or dry without steaming
for two or three days).
(3) Soak for awhile dried radishes in water.
Roll with radishes citron cut into fine strips.
Some families use dried persimmons together
with citrons. In that case, cut each persimmon
into eight pieces to make them easier to roll.
(4) Place side by side in container.
Pour vinegar and add sugar to soak
radishes. Put under a lightweight
pressure lid. The dish will be ready
for eating in about ten days.

Walnut Rice Cake (Shirakawa District)

Recipe and Origin of the Name
People in the Shirakawa district
traditionally eat walnut rice cake
on the first of January, rice cake
in vegetable soup on the second, and
Inaka (country) rice cake on the third.
This custom has been handed down over
the past one or two centuries.
Ingredients:
180 g walnuts
1 slab bean curd
10 pieces rice cake
180 cc (slightly less than 1 cup) soy sauce
100 g (slightly less than 1 cup) sugar
10 dried small sardines


Preparation

(1) Strain bean curd. (2) Bray walnuts in mortar.
Add strained bean curd;
bray sufficiently.
(3) Put dried sardines in water
and prepare soup stock. Place
brayed walnuts and bean curd in
soup stock; season with sugar
and soy sauce. Remove the sardines
when soup begins to boil.
(4) Roast rice cake; soak in hot water.
(5) Cover rice cake with seasoned
walnuts and bean curd.
* More walnuts make the dish more
substantial and tasty.


(Taken from Illustrated Cuisine of Fukushima, published by Fukushima-ken NOYUKAI )

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