Gennarizushi げんなり寿司

History and Origins

The fishing of the rice-fish has begun since the Meiji era. The Hale Day dish that comes to this area is Sushi with red and white tinted names. It's made during celebrations such as weddings, 753 and adult life. The size of it, the amount of food you eat just makes you "crush" and the name came up. In addition to the dandelion, there are occasions when you can make sushi with tuna reds, with all the stews, with eggs and sushis set in set.

When It Is Eaten

I have a custom of building and distributing it at home to relatives and neighbors.

How It Is Eaten

A bowl of sweetly boiled carrots in the middle of a mold will be pressed and removed from the mold, and you will get a slice of the cinnaise. Sometimes it's made into a set of tuna red-red stews, or each of the egg-burned sushis.

Recipe

Ingredients

• 1 rice
• 400 ml vinegar
• Mix: 900 ml vinegar
• Mix: 700 g sugar
• Mix: 100 g salt
• 1 kg（、240–500 g） キンメダイ
• 1 tbsp sake
• Mix: 100 g sugar
• Mix: 1 tsp salt
• Mix: 1 tsp sake
• 1 kg carrot
• 300 g sugar
• a pinch carrot

Method

1. The cooked rice is steamed for 15 minutes, cooked in a sushi bowl, and mixed with 400cc of vinegar quickly. The vinegar is used as hand vinegar.
2. The Kinmais will remove the head and the entrails, and use the wine in the water (overload) until the metacarpal can be removed from the body. Get rid of the leather and fine bones, put them in the water, and wash themselves with the running water, wrap them in a cloth, and then squeeze them together to water the water.
3. I'll put a bowl of rice in the pot and let it cook well before I put it on fire. We're going to burn the water so it doesn't burn. We're going to burn it and then we're going to burn it.
4. I've poured a bowl of chopped carrots, soaked enough water, and boiled a little.
5. I'll make a bowl of sushi for rice. When you put vinegar on your hands, you cut a hole in the middle of your rice rice bowl with your fingers, put it in the hands of rice rice from the rice bowl, put it in the hands of the hands of the hands of the rice, and then put it in a square frame so that you can't see carrots.
6. With your fingers, place a tight-knit meal on the corner of the mold frame, press it tightly with the board, hold it down with your finger, and lift the frame off.
7. I can put a stain on it.

More About Gennarizushi

Sushi is a local dish from the Shizuoka Prefecture Izu Izu City Fuku of Japan. It's a sushi from Kinshasy.

It's characteristic that one is so big.

Overview

In Xinji period, the cinnaise fishing has begun, and the sushi with the red and white pepper has been made in Kinshai and has been served in each household for the celebration of weddings, 5rds, adults, upper wing and water.

In addition to the red - red sushi of the Kinshai, it is also used as a five-color set with the tuna's red - sauce, the citrus - salted sushi of the cucumber, and the egg - baked soy sauce yellow.

In addition to being made at home, it's also served at a restaurant.

Size

Sushi, which was marketed around 2014, was made of two red-white veins in rice one. This was a mini-sized size, which used to be about 1.5 times the size of the old one.

The amount of rice on sushi in the old five color sets is about five in total.

Origin of Name

It was named because it made me "sit" just because I ate one of those things.

There's also the theory that before eating it, it's because it makes you "stuff" when you see its size.

Text adapted and translated from the Japanese Wikipedia article げんなり寿司 by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.