It is local dishes in Kumamoto. The locals called it "Dago-jiru". It is what we call Suiton, and it has thought the original form of udon. It has eaten since after the war. This dish will do for eating in winter. We can warm up it.
In the first place, Dago-jiru is flour knead like a hardness of earlobe, and stew with season vegetables. A ingredient in common use flour, leek, taro, carrot, Japanese radish, pumpkin, shiitake mushroom, burdock, pork, kombu stock, salt, miso. But each family have own tastes. Certainly, taste like what my mother used to make!!
There are many restaurants serving it in Kumamoto. So, you can perhaps eat it easily.
In the first place, Dago-jiru is flour knead like a hardness of earlobe, and stew with season vegetables. A ingredient in common use flour, leek, taro, carrot, Japanese radish, pumpkin, shiitake mushroom, burdock, pork, kombu stock, salt, miso. But each family have own tastes. Certainly, taste like what my mother used to make!!
There are many restaurants serving it in Kumamoto. So, you can perhaps eat it easily.
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