- oak acorns (skins removed)5 cups
- water7-8 cups
[ nuta ]
- sesame seeds, garlic leavessuitable
- rice vinegar20cc
- yuzu citron vinegar20cc
Remove skin from acorns. Put them in water so that the yellow acorns do not change their colors.
- Place acorns and water in a blender (divided into 5 times), and blend for 5mins each.
- Add water to 2. Change the top layer of water for about 10 times until the water becomes clear (it will take approximately 2 days until it becomes clear).
Place the prepared acorns and water in a pot. Simmer slowly while mixing well until the starch becomes very thick (until it drops in lumps when held up with a wooden spatula).
- Put in a box and cool.
- Make nuta.
- Cut the kashikiri, serve on a plate and eat together with nuta.
- Around the end of October, go to the mountains to collect oak acorns. Dry
the acorns well under the sun. Cracks will appear naturally when dried enough (when “acorns laugh”). Remove the skin and put in water quickly. Make powder out of the acorns and simmer them. Stone mortars were used when there were no blenders.
Information provided by : oishifudokochi