To prepare this classic farmhouse snack, vegetables and wild plants are first stir-fried and seasoned with miso or soy sauce. Then small amounts are wrapped in wheat-flour dough, making small, fist-sized dumplings, which are steamed or cooked in a wide pan. In the past they would be buried in the hot ash around the edge of the open hearths found in traditional houses.
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味人 あら季
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