Okowa

Okowa おこわ (御強)
	Okowa bento
Alternative names	おこわ (御強)
Type	steamed rice dish
Place of origin	Japan
Associated cuisine	Japanese
Serving temperature	Room temperature
Main ingredients	rice, meat or vegetables
Ingredients generally used	wild herbs (sansai okowa) and vessel chestnuts (kuri okowa)
Variations	Sekihan or Kowameshi
	Cookbook: "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi;

Okowa おこわ (御強) nopo nga taakanon takano tinanok Jipun ii winonsoi mantad do pulut i rinalatan do daging toi ko' kokotuan.^[1] Somonu nopo nga piomungon iti miampai do herba tolias (sansai okowa) om berangan kapal (kuri okowa).^[2] Kosoruan nopo nga piroloton i wagas pulut tinanok miampai do kasang azuki montok manahak wotik aragang om kokitanan di manaandak i wonsoyon miampai tonokon o wagas toomod om kasang azuki.^[3]^[4] Gama do okowa nopo nga kirati do montok akanon id linasu do linimput, gunoon iti montok momonsoi onigiri miampai kapasiti di milo pokodohon do tosoosonong.

Etimologi

Hogot Okowa id boros Jipun nopo nga kinintodonon mantad ponginibaan do Kowameshi (強飯, kirati "hard rice"). Somonu nopo nga, wonsoyon o taakanon diti miampai popirolot mogikaakawo takano i ointutunan nogi sabaagi do Okowa.^[4]

Sajara

Tadon nopo diti nga mantad pulut toomod i winonsoi id stim, om Okowa nopo dii do baino nga sumuku do wagas aragang i lohowon sabaagi do Sekihan. Takano tinanok opurak nopo nga lohowon miampai ngaran do suai.^[5]

Kopogikaakawahan

Okowa nopo nga milo piroloton miampai nunu nopo kawo daging toi ko' kokotuan. Piipiro tapanai do koubasanan nopo nga kohompit do wogi, tua' berangan ii noonsok miampai do hobung tinanok. Pomoruhang toomod nopo nga miagal ko daging wogok char siu, putik linugu toi ko' susij pinutul dadu.^[6]

Kopotoundaan

Roromu-roromu di gunoon montok momonsoi bebola takano okowa nopo nga kohompit do pulut (biji-bijia toniba), tumau bijan, dashi, kisap, mirin, tusi, layo, kulat natata om lubak aragang, woih, tua' berangan, sada noonsok om nori.^[7] Lihungan i wagas miampai waig om pologoson do kiikiro tolu nohopod minit. Ruhangan o wagas miampai do stok, mirin, tumau bijan, tusi, sake id poriuk takano om pologoson solinaid do tolu nohopod minit kawagu. Tilombuson miampai do daging, kinotuan om layo maan poruhango om poilihon i poriuk id takano bijirin toniba. Takapan o tudung maamaso momoguno poriuk om pogolokon pogulu do patayon i tapui solinaid do duo nohopod minit po kawagu. Patayon i tapui om tonokon o takano solinaid hopod minit. Poopion o wagas id linasu do linimput om bontukon sumiliu tolu pasagi tokoro toi ko' bebola. Tohuri nopo dii nga, lopoton o bebola takano miampai do nori. ^[7]^[8]

Intangai nogi

Xôi

Sukuon

↑ "Food and Wine Festivals and Events Around the World", C. Michael Hall, Liz Sharples, ISBN 1136402691
↑ A Taste of Japan, Donald Richie, Kodansha, 2001, ISBN 4-7700-1707-3
↑ "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi ISBN 9781928914655
↑ ^4.0 ^4.1 "Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku", Elizabeth Andoh, ISBN 9781607743705
↑ Japanese Cooking: A Simple Art Cookery, Food and Drink Series", Shizuo Tsuji, ISBN 9784770030498
↑ "Transactions of the Congress". 1925.
↑ ^7.0 ^7.1 Daoust, Phil; Khaleeli, Homa; Sawa, Dale Berning; Cacanas, Zoe (22 April 2017). "Four recipes to get your kids eating more veg and less sugar - Cooking with kids". the Guardian. Linoyog ontok 6 November 2018.
↑ Itoh, Makiko (14 October 2016). "'Kuri': The nutty staple of ancient Japan". Linoyog ontok 6 November 2018 – via Japan Times Online.

[1] "Food and Wine Festivals and Events Around the World", C. Michael Hall, Liz Sharples, ISBN 1136402691

[2] A Taste of Japan, Donald Richie, Kodansha, 2001, ISBN 4-7700-1707-3

[3] "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi ISBN 9781928914655

[:12-4] 4.0 ^4.1 "Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku", Elizabeth Andoh, ISBN 9781607743705

[5] Japanese Cooking: A Simple Art Cookery, Food and Drink Series", Shizuo Tsuji, ISBN 9784770030498

[6] "Transactions of the Congress". 1925.

[:02-7] 7.0 ^7.1 Daoust, Phil; Khaleeli, Homa; Sawa, Dale Berning; Cacanas, Zoe (22 April 2017). "Four recipes to get your kids eating more veg and less sugar - Cooking with kids". the Guardian. Linoyog ontok 6 November 2018.

[8] Itoh, Makiko (14 October 2016). "'Kuri': The nutty staple of ancient Japan". Linoyog ontok 6 November 2018 – via Japan Times Online.

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