
~ 2025 Summer 01 ~
谷むらにそっと伝わる秘密のレシピ?
いえいえそんなかっこいいものじゃありません。
毎日の暮らしに根差したささやかなのんびりした毎日。 ただそれだけ。
よろしければぜひ^_^

Sake Manju
Ingredients (for about 10 pieces)
Jigona flour is made from localy harvested wheat. It is often found at Jinya Market in Hasama Town.
A
Jigona flour (medium-strength flour) 300g
2 teaspoons sugar
A little salt
3g baking powder
B
Sake 20cc
Water 160cc
Yeast 10g
Red bean paste as needed
How to make
① Mix A together and mix B wel in another bowl
② Gradualy add B to A and knead with your hands
③ Divide the dough in half and divide into 5 portions each (for a total of 10)
④ Add the bean paste to the dough and place on a sheet of waxpaper. Cover with a cloth and let sit for about 15 minutes
⑤ Turn on the heat in the steamer and heat the inside of the steamer. Steam for 15 minutes, turn off the heat and let sit for 4 minutes
Tip: Make sure that steam is coming out of the steamer before you start steaming.

Nanbanzuke bracken
Ingredients (al measured by eye)
Bracken (removed the bitterness)
Sanbai-zu (sugar, salt, vinegar)
Chili pepper
Kaeri chirimen
Sesame oil
How to make
1. Throw the bracken that has been soaked in water and soak it in sanbai-zu (a mixture of sugar, vinegar, and salt).
2. Add the chirimen (dried smal sardines a little larger than dried smal sardines, but smaler than dried anchovies) and sliced chili peppers, then drizzle on a little sesame oil.
Itadori is a wild plant that reaches its peak in April. It grows wild al over the Tani area. It has a slightly sour and soft taste, and makes a very delicious kinpira.
Ingredients (al measured by eye)

Hirashima Family Koneri
Ingredients (increase or decrease the amount depending on the number of people)
*Vegetables needed
Bitter melon
Eggplant
*Vegetables you have at home, such as leftovers
Pumpkin
Potato
Onion, etc.
Dried smal sardines (you can also use dashi made from dried sardines or kelp)
Salad oil
Wheat flour (rice flour is also fine)
Sugar
Mirin
Soy sauce
Granulated dashi (optional)
How to make
① Cut the vegetables into bite-sized pieces
② Heat salad oil in a pot and fry the dried smal sardines. Add the vegetables that are hard to cook, such as potatoes and pumpkin, and fry them first.
② Add the desired amount of water and boil. If you want to increase the amount of finished product, add a little more water (We used enough water to cover the vegetables).
③ Add the eggplant and bitter melon. When the potatoes and pumpkin are cooked, add sugar, mirin, and soy sauce to taste. You can use light soy sauce, or use granulated or white dashi stock to your liking.
④ Drop the flour dissolved in water into the boiling pot and combine the ingredients.
Tip: If you want it to be firmer, add more flour, if you want it to be looser, use less flour.
Koneri is a summer food.
Al you need to do is add bitter melon and eggplant and thicken it with flour or other powders. The thickness of the paste and the amount of water vary from household to household, with some saying “we like it runny” and others saying “I like it thick.” It’s a very generous and versatile side dish.

Simmered butterbur
Ingredients (al measured by eye):
butterbur
mirin
sugar
soy sauce
How to make
① Peel the skin first. Cut them into pieces of the same size, boil them, and drain them.
If you want to remove the scum, boil them a little longer.
② Soak them in water for about 10 minutes.
③ Boil them in mirin, sugar, and soy sauce (no water).