ta4370７
１位 きりたんぽ鍋／秋田県。秋田県の大館、北鹿地方が発祥の地といわれている《きりたんぽ》は、この地方の家庭に伝わってきた「おふくろの味」。少し硬めに炊いたごはんをこねて、串につけて伸ばし、ごはんの表面がこんがりときつね色になるまで焼いた「たんぽ」と、比内地鶏、ささがきごぼう、長ネギ、せりなどの具材が入ったこの鍋は、鶏と醤油で作られた濃厚スープと「たんぽ」のやさしい味がマッチした絶妙なおいしさ。
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評価
52
翻訳 / 英語
- 2014/01/28 16:32:38に投稿されました
ta4370７
The first place “kiritanponabe” of Akita prefecture; the kiritanpo said to be originated from the Odate and Ojika area is “mom’s home cooking” having been coming down to generations in this area. Kiritanponabe is cooked with tanpo, which is deliciously-brown grilled stretched kneading slightly hard cooked rice while affixing to a stick, together with the hinai-jidori (local chicken), sasagaki-gobo (great burdock), Japanese leek, Japanese parsley etc. This nabe dish is very delicious with perfectly matched balance of the chicken stock soup mixed with soy source, and the gentle taste of “tanpo”
The first place “kiritanponabe” of Akita prefecture; the kiritanpo said to be originated from the Odate and Ojika area is “mom’s home cooking” having been coming down to generations in this area. Kiritanponabe is cooked with tanpo, which is deliciously-brown grilled stretched kneading slightly hard cooked rice while affixing to a stick, together with the hinai-jidori (local chicken), sasagaki-gobo (great burdock), Japanese leek, Japanese parsley etc. This nabe dish is very delicious with perfectly matched balance of the chicken stock soup mixed with soy source, and the gentle taste of “tanpo”
評価
52
翻訳 / 英語
- 2014/01/28 16:00:48に投稿されました
1st Rank: Kiritanpo Nabe casserole / Akita prefecture.
“Kiritanpo”, whose origin is said to be Odate and Hokuroku area in Akita prefecture, tastes of “Mother’s dish” passed down in the families there. Knead the rice cooked a little stiffly, extend it through a skewer, and bake it until the surface turns into light brown color, then “Tanpo” is completed. Along with it, put into Hinai local chicken meats, Sasagaki burdocks, leaks, Japanese parsley, etc, to make the Nabe, which tastes exquisitely, matching the strong flavored soup with chickens and soy source and the soft flavor of “Tanpo”.
“Kiritanpo”, whose origin is said to be Odate and Hokuroku area in Akita prefecture, tastes of “Mother’s dish” passed down in the families there. Knead the rice cooked a little stiffly, extend it through a skewer, and bake it until the surface turns into light brown color, then “Tanpo” is completed. Along with it, put into Hinai local chicken meats, Sasagaki burdocks, leaks, Japanese parsley, etc, to make the Nabe, which tastes exquisitely, matching the strong flavored soup with chickens and soy source and the soft flavor of “Tanpo”.
