野ウドとタラの芽ご飯
今の季節野うどとタラの芽が同時に収穫出来るので合せ、混ぜご飯を楽しめる、これは最高の香りも良い混ぜご飯を楽める。
野ウドとタラの芽 野うどとタラ芽のご飯
①米を洗ってザルにあげて、１時間置き、炊飯器に入れ、分量の水・麺つゆ・みりん・塩小匙１.5杯・だし昆布５ｇ良くかき混ぜ普通のご飯の炊き方で炊く。
②ご飯が炊きあがれば、野うどとタラ芽を煮沸食塩水に２０秒茹で、細かく切り・生姜の千切り少々を食べる寸前にご飯に混ぜる。
毎年、我が家の裏山に野うどの新芽が採取でき、野うどの混ぜご飯を楽しみます。
ウドは、ウコギ科タラノキ属の多年草。香りが強く山菜として好まれる。
夏に小さな白い花をたくさん付け、秋に直径3mmほどの黒色の液果とな
る。一果中に3～5個のゴマ状の種子をもつ。高さは約2-3mに成長。
春・初夏に芽吹いた小さな頃には山菜として、夏ごろまで若葉やつぼみも山菜として採取できる。
スーパーなどで見られる白いものは、日の当たらない地下で株に土を盛り暗闇の中で栽培する方法による。
山ウドは、山菜として葉や先端を天ぷらなどにする他、ぬた、茹でたものを酢味噌和え、味噌汁の実とする。
薬用はどくかつと呼ばれ、アイヌ民族はウドを「チマ・キナ」と呼び、根をすり潰したものを打ち身の湿布薬に用いていた。
ウドの大木：ウドは2-3メートルの大きさに育つが、育った頃には食用にも木材にも適さないということから、転じて「図体はでかいが中身が伴わず、役に立たないもの」のたとえ。
Rice mixed with wild throat and cod buds
You can enjoy mixed rice because you can harvest the current season no odo and cod buds at the same time, and you can enjoy the best-smelling mixed rice.
Noud and cod buds Rice with nodo and cod buds
①Wash the rice, feed it on a colander, put it in a rice cooker, and cook in a rice cooker by stirring the amount of water, noodle soup, mirin, salt small spoon 1.5 cups, dashi kombu 5g good stirring.
②Once the rice is cooked, boil the wilddo and cod buds in boiling salt water for 20 seconds, and mix them in the rice just before eating a little chopped ginger.
Every year, wild buds can be collected in the back mountain of our house, and we enjoy the rice mixed in the field.
Udo is a perennial of the genus Taranoki of the family Ugugaceae. It has a strong aroma and is preferred as a wild vegetable.
A lot of small white flowers are attached in summer, and a black fruit of about 3mm in diameter in autumn
I will be. There are 3 to 5 sesame seeds in one fruit. The height grows to about 2-3m.
When it is small when it sprouts in spring and early summer, young leaves and buds can be collected as wild plants until around summer.
The white ones seen in supermarkets are based on the method of growing in the dark by piling the soil on the plant in the basement where the sun is not exposed.
In addition to using leaves and tips as wild vegetables as tempura, yamaud is made by using nuta and boiled vegetables with vinegared miso and the fruit of miso soup.
The medicinal use was called mud, and the Ainu people called Udo "Chima Kina", and the one that the root was crushed was used for the poultice medicine of the body.
Ud's big tree: Udo grows to a size of 2-3 meters, but by the time he grows up, it is not suitable for both food and wood, so it turns to the analogy of "the figure is big but not accompanied by content, and it is useless".
