November 8, 2012

Tonjiru Season!/豚汁の季節!

It's been rather cold here in Niigata prefecture, so I made tonjiru as part of supper last night.  Instead of peeling satoimo (taro) with a knife, I used a sheet to aluminum foil to do this job.

Just crumple a sheet of foil into a ball and rub the satoimo.
To surprise my son, I bought a pack of honey mushrooms (naratake in Japanese) at the supermarket.
As I said several times here in my blog, naratake is called amandare here in the Uonuma region of Niigata, and is highly valued.  My son and I have been unlucky with naratake, having been unable to find it for years. 

Tonight, we had the leftover tonjiru.
As you may know, freshly made tonjiru is good, AND tonjiru left overnight is even better!


Ruminating Roy said...

Hiroyuki, you're making me jealous! The tonjiru looks great, I think I'll have to make some when the next cold weather front moves in through our area this weekend.

Hiroyuki said...

Ruminating Roy: You don't have to be jealous of me (laugh)! Why not make tonjiru this weekend, no matter what the weather will be?

Sissi said...

Hiroyuki, I cannot believe it! Honey mushroom is one of my mother's favourite mushrooms. She used to eat a lot of them as a child and teenager, but she forgot how to recognise them and since they were not on the list my father picked and knew well, I never had a chance to taste them (they are never sold in Europe I think).
Tonjiru makes me think instantly of Shinya Shokudo... I could watch the beginning scenes over and over again.
I have never prepared it... It's time to try!

Hiroyuki said...

Sissi: Here in Niigata, where it is popular, honey mushrooms imported from China (packed in water) are very common.

Tonjiru makes me think of Shinya Shokudo, too! The master's way of making it is quite different from mine, though (laugh).