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This is called “Hatto”, “Tsumeri” or “Suiton”.
Eating Hattojiru warms you up in cold season.
Hatto was put in zunda, sesame, and soy sauce, and given to children.
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Wheat flower 20g
Taro 30g
White radish 20g
Dried small sardine 2g
Deep-fried bean curd 8g
Carrot 10g
Burdock 10g
Soy sauce 8g
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Okuzukake is cooked at home in Miyagi.
This food contains a variety of seasonal vegetables, and is thickened with starch.
This is a vegetarian food provided during the Bon period.
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Somen 5g
Noodle made of konnyaku 15g
Burdock 8g
Kidney bean 10g
Potato 30g
Carrot 10g
Shiitake 0.5g
Deep-fried bean curd 8g
Dried small sardine 2g
Starch 1g
Soy sauce 6g
Vegetable oil 0.8g
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