soy-sauce-japanese.info

A standard on a nationwide scale pot dish as well as the drawing pan is “[Mizuta] coming. ”
[Mizuta] comes, and it spreads to the whole country ..[ha].. originally now, it takes root in each region, and the regionality arises though it was local specialties of Fukuoka Prefecture, too.
It will be able to be called a pot dish of the national constituency completely.
The feature of such [mizuta] coming maximum a [no] might be a point that is not seasoned in the pan, and eats with the applying soup.
Most pot dishes use the cooking method that puts the seasoning in the pan and cooks it, and please only do not take minimum [dashi] of seaweed etc. , do not season in the pan, and use the ponzu sauce and yuzu orange [ko] pepper in case of water [ta] coming [no].
Therefore, it becomes a considerably simple pan.
The bean curd etc. are put there as a basic ingredient by using meat with the thigh meat and the bone of the bird that did to chop the Chinese cabbage, the scallion, the garland chrysanthemum, the water greens, the mushroom, and [ra] ..paving.. cooking.
The seafood like the cod is often put.
It cooks with the hot water that hardly seasons these ingredients, and [mizuta] general the style to eat it with the ponzu sauce comes.
However, it is an adaptable to some degree use pork for the inside, and put the cabbage instead of the Chinese cabbage pot dish.
Porridge of rice and vegetables and the noodle are general as tightening the pan.
When porridge of rice and vegetables are made, the salt is added to seasoning, and the ponzu sauce and the egg are put and, according to circumstances, made.
It makes to the putting noodle and it eats the noodle.
It is popular in [mizuta] coming [ha] woman fewer in the considerable calorie than other pot dishes because it is a combination (chicken and the ponzu sauce), menu.
In Kyushu, it is famous as the pot dish often made at home in winter.