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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Mote (food) ： ウィキペディア英語版 Mote (food) Mote (from Quechua: ''mut'i'', through Spanish ''mote'') is the generic name for several varieties of corn grains boiled, consumed in many regions of South America. It is usually prepared by boiling the grains in water made alkaline by the addition of ashes or lime, a process known as nixtamalization. ==Argentina== In Argentina, mote is consumed primarily in the mountainous northwest region, and less frequently in Cuyo and Patagonia. It is a stew of thin consistency (this is one of the main differences with the soup called locro) made from white hominy, sometimes peeled, and boiled with jume ash. The grains are usually accompanied with small pieces of meat (llama, goat, mutton, beef, pork, poultry and more rarely viscacha and mulita). It is also made with beans and with wheat. In Patagonia, in the northern region, in addition to the stew, it is consumed accompanied with some sort of cool drink, either water, juice, tea, soft drinks, with or without the addition of sugar. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mote (food)」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.