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Taste of AkebiAgatsuma unique production That it swings taste, in fall tasteAkebi of skin of we eat delicious and the one |
| Akebi does thin purple color and be covered a loose seed with the middle and there is that white stiklies.
This part is loose like sugar, melt stickily in the mouth.
It is the loose taste that I taste in the mountain in fall. Also, as for the skin of thin purple color, Nakagawa is white it is a sponge state. It is It looks like just, eggplant. Therefore, we can eat the skin with the cooking method that resembled the eggplant. Even with, the taste is strong although it opens more the eggplant, be a bittersweet feeling a little bit. Gets used if habit ( It is the it is the taste or that become the it). |
| ***The roast thing*** |
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Washing and cut Akebi moisture the seed of the middle is removed. Opening the hole with the fork so that taste stings from the skin of Akebi. Until it becomes soft with a low flame while returning both sides and insert oil to the frying pan I roast it |
| ***The vegetables with dressing*** |
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Boiling it to harden a few of the skin of Akebi we cut it to 1 mouth large. Immediately before season, eat with salt, sugar and puree and boil the green peas I meet |
| ***Fried food*** |
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It is and make sky woman 2 cm, you cut the skin of Akebi and attach batter to about width. |
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We purchase it and the cooperative society Isama-branch office 〒377-0432 Nakanojo-machi large letter Gotanda 3534-3 Telephone 0279-75-3321 |
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