Gifu
A taste of Hida Takayama, born from wisdom for everyday life
Nitakumoji
Pickles are called kumoji, and this dish is called “nitakumoji” because they are simmered (“ni”). Pickles that don’t lose their shape (turnip leaves or turnips) are used for this dish. People made this dish when pickles started to go old, with the spirit of not to throw food away.
- pickled turnips with leaves3 (5cm diameters)
- dried small sardines3-5
- aburae3 tablespoons
- sugar1 teaspoon
- soy sauce3 tablespoons
- 1.
- Unsalt the turnips well.
- 2.
- Roast the aburae and grind well in a grinding bowl.
- 3.
- Put the turnips , 50cc water and sugar in a pot and boil for 10mins. Add aburae at the end.
※Some places make with sake lees.
Information provided by : 岐阜県 農政部 農産物流通課
-
Saitama
-
Wakayama
-
Iwate
-
Nagasaki
-
Kagoshima
-
Okinawa
-
Hokkaido
-
Kochi