The hospitality dish stood at an inn and a cathedral
Because it's heaped on a vermilion-lacquered bowl with a lid called "pot bowl", I deal with the cooking which started to be called "pot boiling". "KUGOMI" and the called wild vegetable which begin to come into leaf in early spring are boiled, it's made insolation, it's preserved for pot boiling and it's used.
- Dry kugomi100ｇ
- A taro potato10
- Thin fried tofu2
[ Seasoning ]
- Soy saucesuitable
- Sweet rice cooking winesuitable
- Soup stock:suitable
- Salad oila little
Information provided by : Etchu, Kingdom of the food.