#14 60年前の食事    昔はスローフード

#14 60年前の食事    昔はスローフード#14 Meal 60 years ago    It is slow food in old times.

奄美群島は日本に復帰して今年で60年になります。当時、奄美の人々はどのような食事をしていたのでしょうか。今回は、奄美大島北部における60年前の主な食事を紹介します。60 years have passed this year since it returned to Japan the Amami archipelago. At that time, what meal were Amami's people doing? This time, it introduces the main meal 60 years in the northern part of Oshima Amami ago.
  • まず、当時の主食「なりがゆ」と「麦がゆ」です。 「なり」とは、ソテツの実からとったデンプンのことです。作り方は水にお米1合を入れて薄いおかゆを作ります。次に「なり」の粉を水で溶いてしばらく置き、上澄みを捨てます。火は付けたままで、おかゆに水で溶いた「なり」を入れて、かき混ぜます。同じように、「なり」の代わりにハッタイ粉を使った「麦がゆ」もあります。こちらは粒状のみそを添えて食べます。 At first "it becomes, and then staple food "is rice porridge" and wheat rice porridge". The "Nari" means starch taken from the fruit of the Cycad . How to make puts one rice combination in water and makes thin rice gruel. Then placed a while I dissolve in water the powder of "Nari", and discard the supernatant.Fire is still attached, put the beaten rice porridge with water to the "Nari", stir. In the same way, there use the "Hattai powder" the (parched flour 'hattai') instead of "Nari" and "barley porridge". Here affixes and eats a grainy miso.
  • 奄美市笠利町佐仁集落では、海藻のホンダワラとアザミを使った料理が今も継承されています。 ここでホンダワラの煮物とみそ漬けを紹介します。作り方は乾燥状態のホンダワラを水で戻し、だし汁、しょうゆ、砂糖などを加えて煮ます。みそ漬けはそのまま、みそとあえます。だし汁は煮干しだしと塩豚を作る時のゆで汁を合わせたものを使います。 The dish that uses Cirsium with the gulfweed of the alga has been succeeded to in Amami city Kasari town Sani village now. It introduces gulfweed's boiled food and miso pickles here. How to make is boiled returning the gulfweed of the dry state by water, and adding the stock, the soy sauce, and sugar, etc. The miso pickle is dressed as it is with the miso. The stock uses the one that the boiling soup when dried small sardines soup stock and salt pig is made was matched.
  • 佐仁集落ではトゥダナと呼ばれる野草も食材でした。 次に「トゥダナの三杯酢あえ」を紹介します。トゥダナの茎から葉の部分を取り、葉を熱湯でゆでます。ゆでた葉を冷水にとり、しっかり絞った後、食べやすいように刻み、三杯酢であえます。アザミは保存用に塩漬けしておき、使う時は水で戻し、だし汁、しょうゆ、砂糖で煮ます。また、トッツブルと呼ばれる島カボチャとサトイモをだし汁としょうゆ、砂糖で煮る料理もあります。 In Sani village, the wild grass that was called toudana was food. Next, it introduces "Vinegar dressing of three cups of toudana". The green part is taken from the stalk of toudana, and the leaf is boiled with the hot water. It carves for the easy to eat way after the boiled leaf is firmly squeezed for cold water, and it dresses it in three cup vinegar . It salts it for preservation, and when using it, Cirsium is returned by water, and boiled with the stock, the soy sauce, and sugar. Moreover, there is a dish to boil the island pumpkin and the Colocasia esculenta that is called tottsuburu with the stock, the soy sauce, and sugar, too.
  • 当時から今まで人気のあるのは「ひぎゃ餅」です。 作り方は、製粉したもち米1㌔に水800㍉を加えて団子にします。 この団子を水500㍉に黒糖1㌔を加えて溶かした熱湯に入れてよくこねます。 容器などに入れて固まったら、かたくり粉などを打って、食べやすい大きさに切り分けます。 It is "Higiya rice cake. " popular at that time the current. How to make is made a dumpling adding the water 800mm a milled glutinous rice kilo. It puts in the hot water that melts this dumpling adding the unrefined sugar one kilo every the water 500mm and it often mixes up it. If I put it in containers and harden, I hit the dogtooth violet starch and cut it into pieces to the size that it is easy to eat.
  • 作り方について指導していただいた笠利町食生活改善推進委員会の前田志穗子会長は「昔は調味料も限られていたので、シンプルな味付けでした。昔食べていたものはスローフードで体にもいいです」と話しています。Chairman Shihoko Maeta of the Kasari town eating habits improvement promotion committee that guides how to make .It is spoken, "Because the seasoning had been limited in old times, it was simple seasoning. What had been eaten in old times is good also for the body in slow food".