Ishikawa Prefecture


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Ingredients (For 2 persons)

  • Carrot 1/2
  • sudare fu 1 1/2 pieces
  • udo 1/2 stick
  • konnyaku 1 piece
  • cucumber 2
  • Salted wakame seaweed (or tosakanori) 50g
  • Kuzukiri (or vermicelli) 1 bag
  • [Sesame sauce] Sesame seeds (or white sesame) 5 tbsp.
  • [Sesame Sauce] White Miso 50g
  • [Sesame Sauce] mirin 1 tbsp.
  • [Sesame Sauce] Sake 1 tbsp.
  • [Sesame Sauce] salt 1/2 tsp.
  • [Sesame Sauce] sugar 1 tbsp.
  • [Sesame Sauce] Dashi stock 2 tbsp.
  • [Sesame Sauce] vinegar a pinch
  • [Sesame Sauce] Keshi Nuts (Poppy Seeds)

How to cook

  • 1. Cut vegetables into strips and soak in water.

  • 2. Remove salt from salted wakame seaweed, cut into pieces, quickly blanch in cold water, and drain.

  • 3. Cut konnyaku in half lengthwise, cut into 4 or 5 slits and scald with sake, light soy sauce, etc. without coloring, cool and cut like sashimi.

  • 4. Boil kudzu-kiri and drain.

  • 5. Drain off water from sudare-fu and cut into strips.

  • 6. Place a bowl of sauce in the center of a serving dish, and arrange the ingredients 1 to 5 in a colorful way.

  • 7. [How to make sesame sauce]
    If using white sesame seeds, roast them well and grind them until they become oily, then add white miso paste and grind up, add mirin and sake, add broth, a little vinegar and keshi nuts to taste. A little vinegar and keshi nuts are added to taste. Amazake (sweet sake) or sake kasu (sake lees) may be used instead of white miso.

provider : "Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons" by Etsuko Aoki

* Recipes vary depending on the region and home.