Tenmondou ｜ Our Regional Cuisines

1. ["Gobou no tenmondou"]
(1) Cut gobou (burdock root) into 5cm strips (julienne) and soak in"Myouban" for about 3 hours to remove the scum.
(2) Boil quickly and drain well.
(3) Combine gobou (burdock root) and sugar and simmer uncovered. When the mixture becomes candy-like, remove from heat, stir well and let cool.

2. ["Ninjin no tenmondou"]
(1) Cut carrots, into thin strips, add water, sugar, and a pinch of salt, and simmer preventing burning.
(2) When all the liquid has evaporated, spread the carrots quickly and cool.
(3) Add potato starch to the sugar, and sprinkle with the cooled carrots, from (2) above.

3. ["Natsu-mikan no tenmondou"]
(1) Thinly peel off the white inside of the"natsumikan" and cut into thin strips.
(2) Soak the peel in vinegret water overnight to remove the scum.
(3) Add water and simmer until the peels are soft.
(4) Once cooked, drain off the water, add water and sugar, and cook further. (When it comes to a simmer, reduce the heat to low.)
(5) Simmer until bubbles a like crab form, and finally reduce heat to low and sprinkle with Sugar.

4. ["Shoga no tenmondou"]
(1) Cut ginger into thin slices and soak in water overnight to remove the scum.
(2) Drain off the water from the ginger in (1) above.
(3) Put the drained ginger, water, and sugar (850-900g) in a pot and boil over high heat.
(4) When the ginger becomes candy-like, reduce the heat to low and simmer further so as not to scorch the ginger.
(5) When the mixture begins to look like coarse candy, remove from heat and pour the remaining sugar, (100 to 150 g) onto a parchment.