Soy sauce dumpling
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The soy sauce dumpling (soy sauce dumpling) is the Japanese dish which soy sauce is smart, and seasoned a fried dumpling. I merely call it a "fried dumpling" "dumpling".
I am eaten in various parts of Japan, and "I become calm", and, a thing using "pure soy", there are a lot of such as the things using all the black syrup for のある soy sauce bean jam. I may call it by an original name depending on an area (I see みだらしだんご and drip it dumplings).
A store specializing in dumplings and "a sum confectionery" to call "a dumpling shop" are the retail stores such as a stand, the grocery stores such as festivals and are sold.
It is seasoning mainly involving the soy sauce and draws the sweetness of the dumpling body more.
Table of contents
Origin
The soy sauce dumpling comes from a Shinto shrine and the votive offering to a household Shinto altar namely food and wine offered to the gods, and it is said to pointing to five dumplings to a skewer that I express the human body. After having finished a prayer because it was sultry as for the dumpling of the food and wine offered to the gods, when I eat it, water already flies and is tense and does the thing which I touch soy sauce after baking it and ate with an origin.
Kind
As for the kind including the thing which touched soy sauce in the soft dumpling which I am steaming because the thing left in each place as "a soy sauce dumpling" commercializes it now and the thing which touched soy sauce while baking it, the thing which I baked after I paint with soy sauce or the thing similar to the Isobe rice cake, various.
When I bake a dumpling, how to eat similar to Isobe rice cake is seen, too and winds up laver のふりかけをかけたり, board laver and I touch it to the soy seasoned with grated wasabi and eat, and there are various variations.
In the times when sugar was expensive, there was the demand as the cake with the light-seasoned sweetness sufficiently, but demand as a light meal, the fast food increases as well as a cake in the present age when sweets circulate.
Local difference
- The Chuo, Morioka-shi, Iwate neighborhood
- The skewer dumpling which it was sultry and pricked the bamboo skewer with a dumpling and sprinkled soy sauce which I rounded to approximately five small grains size. It is thought that there remains it the form of the soy sauce dumpling of the oldest form. With a business trip to southern part feudal clan castle (in the head family the existing South Aomori district) which is the existing prefectural seat nationwide; extremely appeal by the name "Morioka dumpling" in this by the sightseeing because is the manufacturing method remaining only in the outskirts (consider that leave it from the center in the prefecture, and drip it).
- Yamagata-shi, Yamagata
- Seasoning and the manufacturing method that are similar to Isobe rice cake. Laver is sprinkled and is sold in states added to a soy seasoned with grated wasabi.
- It is South Saitama from the Tama, Tokyo area
- The feature is that I bake soy sauce in spite of being coating. The thing which I bound with board laver is called the Isobe dumpling, but the thing not to bind with board laver is sold.
- GifuHidaDistrict
- I attach soy sauce after warming a dumpling lightly and I warm it again and do it for firing. (careful about pronunciation, notation).
- Gifu and Aichi
- There are around Nagoya and the area that "does the thing which did it to attach soy sauce in a part of Gifu as well as the Hida, Gifu district, and to warm it again, and to bake it if I see it", and calls と.
Allied item
This article is taken from the Japanese Wikipedia Soy sauce dumpling
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