It’s raining today in New York. Since a little cold, I made the lettuce pot. The secret ingredient plum kelp tea you put in soup! It was delicious with crisp lettuce!
Monthly Archive: June 2013
The Journey of Japanese Food in U.S.A-“Which Udon is your favorite, Oriental Flavor or Chicken Flavor?”
Let’s try it! Yes, I made two different kinds of Udon in NABE (hot pot) today. I used a small NABE. It is very convenient for a single. You can cook in NABE, and you can eat from NABE. That is right. Do not need to wash a dish.
Nabe party of this time is Fukuoka-ken “Motsu Nabe”. After After the war of Hakata in Fukuoka, we boiled the meat and green onion in the aluminum pan. In the 1960s, put the seasoning and green onions after fried in pepper and sesame oil, we ate like sukiyaki it. The...
Nabe party of this time is Yamanashi-ken “Houtou Nabe”.
“houtou” is the local nabe,we put udon and vegetables in broth. At the restaurants of the towns, it is gaining popularity. There are turrets and pumpkin, the turret adzuki bean. It is said that Takeda Shingen was eating on the battlefield it in the miso stew that puts a variety of vegetables.
“Adzuki bean Hoto” as “pumpkin Hoto” means that the food put wheat kneaded. Therefore, it is said that, not called “Hoto pot” The people in the prefecture.