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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 Uchu Jacu ： ウィキペディア英語版 Uchu Jacu Uchu Jacu (or Uchujacu; Quichua for hot flour) is a traditional flour produced from six different grains, originating from the Cayambe region in the northern part of the Ecuadorian province of Pichincha. After the recipe had almost been forgotten during some time, the flour is being produced again today in the mills of the organization UNOPAC.〔http://www.unopac.org/index.php?option=com_content&view=article&id=6&Itemid=14/.〕 Though the flour is relatively little known, it is still very popular with the members of the various indigenous communities in the area.〔http://www.hoy.com.ec/noticias-ecuador/vino-de-capuli-y-cuy-en-la-canasta-alternativa-447518.html.〕 ==Production== The production of Uchu Jacu marks an elaborate process; wheat, barley, corn, pea, lentil and field bean are being used as ingredients. In order to assure a high level of pureness, the grains are sorted by hand and toasted. Subsequently, garlic, annatto and cumin are added to the assorted grains and eventually the mixture is ground. Eventually, the flour is sieved another time and packed. 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「Uchu Jacu」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.