"Little Forest Winter and Spring" is a companion volume to "Little Forest Summer and Autumn" and was released in Japan on February 14, 2015.

It is also a gourmet movie directed by Junichi Mori, starring Ai Hashimoto, and adapted from the comic of the same name by Daisuke Igarashi; "Little Forest Winter and Spring" also has a Douban score of 9.0.

The film tells the story of a Japanese girl, Ichiko, who returns to her hometown of Komori (Komori is a small village in a village in Northeast Japan). There, Shizi does farm work by himself every day, planting, collecting, harvesting, making food by himself, and enjoying it quietly by himself. Sometimes also shared with friends and neighbors. "Little Forest Winter and Spring" tells stories in winter and spring.

The Winter’s Tale tells the following 7 delicacies:

1 Three-color Cake

Ichiko’s mother used to entertain rare guests at Christmas (Ichiko thought it was My mother’s past lover) made three-color cakes.

The cake is a pure white rectangle with thick cream on the outside. After being cut with a knife, the cuts are bright red and green, which are the representative colors of Christmas. The red part is made with red rice. The green part of the brewed sweet rice wine is made of spinach. Pour the two cake batters into the same mold and bake them.

Ichiko uses black rice to make sweet rice wine, adding a small amount of water to make it thick. Because black rice is glutinous rice, the wine is very sweet. Although the sweet rice wine brewed is deep black, when sugar, oil, wheat flour, and baking powder are added to make cake batter, it will turn into a very beautiful purple color.

Purple and yellow look great together, so make another yellow cake batter with steamed pumpkin.

Pour the black rice wine cake batter into the mold, the height should not exceed half of the mold. Pour the pumpkin cake batter into the mold until it is 80% full; place it in the oven to bake.

After baking, immediately turn the puffed surface down to cool. This way, all surfaces are smooth. Then lay the cake horizontally so that the color appears vertically.

Finally, decorate the cake with cream. This cake is a purple, yellow and white cake.

2 Natto-flavored glutinous rice balls

Start making natto three days ago. Wrap the soft boiled soybeans in a straw bag and put a straw inside. Better to produce viscous filaments.

Dig a hole in the snow, lay out a mat, cover it with a layer of straw, and bury it in the snow.

There are many things buried under the snow, including cabbage, onions and spinach. White radish and carrots are buried in the soil. Being buried under the snow can maintain a certain temperature, and you can use this to make natto.

After the natto is ready, add sugar and soy sauce, break the steaming, smooth and soft glutinous rice balls into small balls, throw them in, and mix well.

I can eat a lot in one sitting, and I really want to keep eating like this.

3 Frozen radish and dried persimmon

Peel off the skin of the white radish, cut it into long pieces, poke a hole, put it on a rope, dry it outdoors, and freeze it at low temperature. Frozen radishes dried in this way can be stored for one year.

Most of the dishes here are cooked and then frozen, and raw radish is also acceptable. If you don’t have time, this doesn’t take much time and tastes good.

Frozen radish is indispensable in boiled vegetables. Add the pickled herring soaked in rice water and cook together. Frozen radish soaked in water is very tasty and really delicious. It is most suitable to add seasonal vegetables, wild vegetables and bamboo shoots.

In autumn, when the persimmons are still very hard, in order to make dried persimmons, they are picked along with the branches, leaving the stems, peel off the skin, tie the T-shaped stems with a rope, and hang them on the eaves. Down. Occasionally pinch with your hands to create soft dried persimmons.

Dried persimmons are great as snacks. Cut into thin strips and add cold shredded radish. The sourness of the vinegar and the sweetness of the dried persimmons complement each other. The color is beautiful and delicious.

4 Homemade Bento

Ichiko cooks and grows vegetables by herself, including radishes and other vegetables. Ichiko works part-time in a supermarket and brings lunch boxes to the boys she knows (when the boy eats alone, he only eats a sweet roll, which counts as one meal).

Ichiko put miso on the rice from her hometown and made grilled rice balls. In addition to the radishes pickled on the spot, there is also my mother's exclusive omelette. The secret to the delicious omelette is the addition of honey. In winter, you can put heat-resistant bricks on the fire to let the radiant heat seep out little by little, and add a pot on top to heat your home-made curry, which is very convenient. Also great for roasting sweet potatoes.

5 Red Bean Series

It tastes great stuffing red beans into glutinous rice balls or dough.

Mix wheat flour, salt, baking powder, and water and ferment for one hour. Put red beans in the dough and wrap it tightly.

If steamed, it will be red bean buns.

The red beans have just been picked and have not hardened yet. When you want to eat them, you only need to boil them slightly.

It can also be used as an ingredient in soup.

Mix in the base of the muffin cake and bake together, then gently break it open and the aroma will overflow.

Boil the half-cooked red beans directly, chill them and eat them directly.

If the sugar is put in too early when making red bean filling, the red beans will not be cooked no matter how hard they are cooked.

In fact, you have to wait until you can easily crush the red beans with your fingers before adding sugar.

6-dough series

Wheat bran (wheat bran is wheat bran, a by-product of making flour) is added to the flour to make dough.

Make soup stock: remove the heads and internal organs of the dried fish, slice the dried shiitake mushrooms, carrots, white radish, burdock, and fried tofu. Pour water, cooking wine and mirin into the pot respectively, then add soy sauce and Season with ginger juice, adjust the heat and place the pot on the stove.

Spread the dough into thin slices, break it into small pieces, and add it to the soup stock.

You can also cut the dough into three sections and roll it out thinly with a rolling pin, then place it on the preheated iron mesh, and the scones will expand.

7 Pickled bracken

When picking bracken, gently lift it from the root and pick it off from the most easily broken part. It is best to pick the fern that has not yet bloomed. vegetable.

To eat bracken directly, dust off the ashes and soak it in boiling water overnight to remove the bitter taste.

When pickling bracken, cover it with plenty of salt. If you want to eat it, rinse it with water overnight, remove the salty taste, blanch it in water, and top it with ginger sauce for a refreshing taste.

It can also be made into stews or used as an ingredient in miso soup.