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.
新潟県では寒い日が続いたので、昨日の夕飯には豚汁を作りました。
里芋の皮を剥くのに、包丁を使わないで、アルミホイルで剥きました。
Just crumple a sheet of foil into a ball and rub the satoimo.
ホイルをくしゃくしゃに丸めて、里芋をこするだけです。
To surprise my son, I bought a pack of honey mushrooms (naratake in Japanese) at the supermarket.
息子を驚かすため、スーパーでナラタケを買いました。
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.
このブログで何回も言っているように、新潟の魚沼地域では、ナラタケをアマンダレと呼び、珍重されています。息子と私は、ナラタケに関しては運が悪く、ここ数年、採れてません。
Tonight, we had the leftover tonjiru.
今晩は、残りの豚汁を飲みました。
As you may know, freshly made tonjiru is good, AND tonjiru left overnight is even better!
知っていると思いますが、作りたての豚汁は美味しいですが、一晩置いた豚汁はもっと美味しいです！
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.
ReplyDeleteRuminating Roy: You don't have to be jealous of me (laugh)! Why not make tonjiru this weekend, no matter what the weather will be?
ReplyDeleteHiroyuki, 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).
ReplyDeleteTonjiru 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!
Sissi: Here in Niigata, where it is popular, honey mushrooms imported from China (packed in water) are very common.
ReplyDeleteTonjiru makes me think of Shinya Shokudo, too! The master's way of making it is quite different from mine, though (laugh).