Hidemitsu Hoko's chopsticker pickles

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Hiraizumi

Certification year

2000

Type of certification

Specialty products

Main area

Hiraizumi

Introduction of cooking

Salted pickles, salted pickles, pickled pickles, pickled pickles, and pickled pickles.

material

(Uri 30 kg (4 do-taru) minutes)
Pickled Japanese parsley ... 30 kg
Salt ... about 6 kg
Fifty-eight floor rice ... 1 doo (steamed rice and noodles half amount), salt ... 1.3 kg, shochu (25 degrees) ... 1.8 liters coffee bed (main floor) Sake bowl ... 20 kg, rough 10 kg, shochu (25 Degree) ... 1.8 liters, Mirin ... 1.8 liters Finished floor ... Half of the main floor

How to make

1. Put the floor in winter during winter.

2. Harvest a little whiteish cucumber, take a seed in 20% vertical.

3. Add salt to the sown part and leave it for about 1 hour.

4. Arrange the barrels 3 in a barrel upwards, sprinkle salt to make it whiter, and pile on the barrels. Repeat this, line up the barrel and place a heavy stone (15 kg stone) on it. (Set until late fall.)

5. Boil and dissolve this floor shochu and mash, mix with sake lees and knead, add mirin and let rest for about a week.

6. Remove the salted seaweed from the end of October and drain it.

7. Soak salted sea urchin on the floor for 2 weeks, and then wipe it with a clean cloth.

8. Soak 7 seaweed for 2-3 months on the main floor.

9. As a cocoon bed for preservation, put 8 paste in half of the cocoon floor of this floor and vacuum-pack and freeze or refrigerate.

Cooking point

1. Because the deliciousness is different depending on the harvest season of Uri, harvest is done by looking at the slightly whited time.

2. The alcohol content is felt strongly if it is soaked twice with sake lees only, so in order to make the taste mellow, we used one 25 floor. I also changed the cautery from 35 degrees to 25 degrees.