Suizen ｜ Our Regional Cuisines
RECIPE
Ingredients (for 2 people)
- tengusa An appropriate amount
- vinegar An appropriate amount
- rice An appropriate amount
- black sesame 3 tablespoons
- brown sugar 2 tablespoons
- miso 1 1／2 tablespoons
- soy sauce 2／3 tablespoons
- kombu broth 2 1／2 tablespoons
- seasonal fruits (mandarin oranges, etc.) An appropriate amount
- parsley An appropriate amount
How to cook
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1. Add a small amount of vinegar to enough water to cover the tengusa and boil to dissolve.
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2. When 1 becomes mushy, add water little by little, and when the shape of the tengusa is completely dissolved, strain it with a cloth bag.
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3. After soaking the rice in water overnight, grind it with a millstone and let it settle.
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4. Add 3 to 2 and pour it into a mold. When it hardens, cut it into pieces as appropriate and rinse with water.
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5. Cut 4 into thin slices of 4 to 5 mm, arrange on a plate in the desired shape, and garnish with seasonal fruits and parsley.
provider : Recipe provider name: “Kanazawa, Kaga, Noto: Hometown cuisine of the four seasons” (Author: 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
