Yamanashi Prefecture


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Ingredients (For 4-5 persons)

  • daikon radish 200g
  • carrot 100g
  • taro 500g
  • burdock root 120g
  • shiitake mushroom 90g
  • Green onion 100g
  • Miso paste 100g
  • [dough] Flour 300g
  • [dough] Lukewarm water 150ml
  • [Dashi stock] Niboshi (dried sardines) 20g
  • [Dashi stock] Water 800ml

How to cook

  • 1. Cut daikon radish into chunks, carrot into half-moon slices, and taro into bite-sized pieces. Cut burdock root diagonally, shiitake mushrooms finely, and leeks into small pieces.

  • 2. Put flour and lukewarm water in a bowl, knead well by hand, cover with a wet dish towel, and let stand for 30 minutes. Place on a board, spread thinly with a pasteboard, and cut into 5 cm squares.

  • 3. Make a broth with dried sardines and boil the vegetables.

  • 4. When the vegetables are tender, add the minced fish and simmer.

provider : "Yamanashi-no-shoku: A Handbook for Experiencing the Whole Food of Yamanashi"

* Recipes vary depending on the region and home.