Kishizu ｜ Our Regional Cuisines
source : "Kanazawa, Kaga, Noto: Furusato Cuisine of the Four Seasons," by Etsuko Aoki.
RECIPE
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.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
