Kashikiri | Our Regional Cuisines

source : Agricultural Products Marketing Strategy Division of Kochi Industrial Promotion Center and Tosa Traditional Foods Study Group
RECIPE
Ingredients (2 servings)
- “Arakashi no Mi” 1,800 ml (1 shou)
- Water 2700 ml (1.5 shou)
How to cook
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1. Dry Oak nuts in the sun, and when the outer skin starts to peel off, remove the outer skin by lightly pressing the nuts with a wooden mortar.
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2. Roughly grind the husks with a millstone, put them in a cotton bag, and soak them in running water for 2 days and nights to remove the astringent substance.
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3. After removing the astringent substance, grind the nuts again with a millstone, put them in a caldron, add water, and boil them slowly so that they do not scorch, and pour the boiled liquid into a wooden mold.
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4. After 3 to 4 hours, the liquid will firm, so cut them into pieces and serve them with "Nuta".
Recipe Arrangements
A mixer can be used instead of a stone mortar.
The optimum time for heating the liquid is when the liquid drops slowly when scooped out of a ladle.
provider : “Tosa’s Dining Table: Recipes from Mom” (Tosa Traditional Food Study Group)
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