Sabanohakozushi 鯖の箱寿司

History and Origins

Local food prepared on the day of the festival and other holidays in the Izu region. We used a local catch of sabbatical for fish fish. (The local name is tattered) or rice rice, which was placed on a rice bowl with a large bowl full of a large, thick, pink stew. In 1261, when the Izu Sakura was sent to Izu by the Izu Order, it was said that the fisherman who hid the upper man carried his evening meal in a heavy box with a well-counted body. To use local fish, the daisy may also use age and cinchillas in other areas other than Saba.

When It Is Eaten

We make them in our home on any festival or event day, and we distribute them to our neighbors and relatives.

How It Is Eaten

We can pack the rice in the crate and put the tools on it. You can use the mackerel to remove the bones, to roast them and taste them with sugar and soy sauce, or to cook hot carrots and cherry shrimps. The fish that will be broken may be found in some areas, including Aji and Kinshai. And since raw fish are going to be hard these days, it is common to make raw fish from cans or tuna cans.

Recipe — Serves 4

Ingredients

• 800 g cooked rice
• Mix: 3 tbsp⅓ vinegar
• Mix: 1 tbsp sugar
• Mix: 1 tsp salt
• 120 g mackerel
• Mix: 1 tsp½ sugar
• Mix: 1 tsp½ soy sauce
• 1 egg
• Mix: 1 tsp sugar
• Mix: a pinch salt
• 60 g carrot
• Mix: 1/2 cups dashi stock
• Mix: 1 tsp sugar
• Mix: a pinch salt
• 4 dried shiitake mushrooms
• Mix: 1/2 cups dashi stock
• Mix: 1 tbsp sugar
• Mix: 1 tsp soy sauce
• 20 g shrimp
• Mix: 1/2 tsp soy sauce
• Mix: 1 tsp sugar
• 40 g はす
• Mix: 1 tbsp½ vinegar
• Mix: 1 tbsp sugar
• Mix: a pinch salt
• 12 snow peas
• 40 g kamaboko (fish cake)

Method

1. I'll put the rice in rice with a mixture of agri.
2. Sava quickly loosens itself, leaving the bones, and boils them in a pot and adds a pot to make a powder.
3. The eggs are melted and added to the cobs and made into eggs.
4. Cut the carrots into pieces, and cook them with a bowl of rice. The dried rice is boiled with water. The cherry shrimp is boiled with a bowl of citrus pepper.
5. The rice is thinned and then soaked in gyrus.
6. It's made of silk and silk. I'll cut the chick for half a month.
7. The rice is placed in an eighth-rate level, the tools are colored on top, the tools are arranged, covered, covered, and pressed lightly.

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.