37 5 かぶらずし

History and Origins

The "sucking" is a kind of a alkaline that has been able to balance the acidity and the flavor with a mixture of salted and glycerin and so on. It's a winter meal and an indispensable item for New Year's food. It's a common local dish, as is the traditional dish of Toyama Prefecture, which has been growing since the time of Kasga, but since the western part of Toyama Prefecture was once part of the Kasga, many of the cultures and cultures of Kaga are now rooted in the "sing" flavor. Although there are many theories about the birth of the baby, it is also said that it was one of the dishes that Owada offered when he visited the Hajidani Hotspring for boiling water, and that it began to hide and eat the grapes that were eaten only by the warriors at that time. Tsuzuno, which is located in Tsukiji and Nanji, is famous for his well-dressed land, and when the rice is finished, it begins to grow on top. Every year, in the latter part of October, they harvest a big coat weighing more than a pound. In Toshiyama, other than Bl, they also use sabbats, sax, and squares.

When It Is Eaten

When the mold harvest is finished, making it has been made since late November. In this period of time, the big coats of Toshiyama are characterized by a condensation of sweets by the thick, cold weather. It's eaten in many homes from old age as a New Year's Hale day. "Sweeting" is the taste of winter, but there are other great raw materials that can be tasted year after year using a dacoon instead of a coat.

How It Is Eaten

The mold hides thick and uses the soft center. If you cut it in about two centimeters thick, you cut it in the center and roll salt and put it overnight. Cut-out sabbaticals are placed in a coat covered with salt. A barrel can be prepared, and a bowl of sweet wine and a sabbatical, and a bowl of carrots, rice, and peppers can be arranged alternately and covered to make a heavy stone. If you mature for about two weeks, you can eat it.

Recipe — Serves 4

Ingredients

• 5 turnip
• 1 cured mackerel
• 3 g salt
• 100 g rice koji
• 1 × 180 ml cooked rice
• 1/2 carrot
• as needed ginger
• yuzu, to taste

Method

1. Cut the mold into two centimeters thick, cut the center, salt it, and place it overnight.
2. Mix rice and rice together and put them overnight.
3. Cut the sabbatical into pieces. We will cut carrots, lentils, and soy sauce.
4. I'll place heavy stones in the bowl, alternately arranged, covered, and covered.
5. I'll mature him for about two weeks.

More About 37 5

The sushi wasn't able to fertilize the burri by cutting a cut into the bush. The Koga of Ishikawa Prefecture is widely known, but it can be made extensively in the old Kajiga districts, including Toyama Prefecture West.

Characteristics

One of the dishes that represents the northern winter season is called New Year's. There's a smell of its own conch and lactate, and it's well known for its wine. From mixing vegetables together to sushi, it is also classified as a sushi, but compared to the the Tohoku region sushi.

The raw materials and the tin were made more widely, because the harvest time was limited and precious and because of the cost, the large roots that were easily available and the large roots made from worn - out nitroins were made more widely. In addition, Toyama City, which has been published since 1957, is a sushi but has a common ingredient to use either steam or tin.

Processing

Mainly made from November to January. We salted the cuts or hangings, and cut the cuts and carrots and rags in the saws. In Ishikawa Prefecture, we often cut a bush in half, or cut it in half, or in Toyama Prefecture. And in recent years, at Toyama Prefecture, I've been using ice-viewing printers more often than Saba. Normally, I cut carrots into pieces, but in Kanazawa City I cut them into flowers.

Add rice and add it to the weight, add it to the surface for a few days or two or three weeks, and the sugar and lyses of rice starches form sweet, sour, and distinctive flavors. Moreover, in traditional methods of cooking, no acidity or sugar is added, but on commercials, it can also adjust the acidity and sweet taste by adding vinegar, sugar, and staviar.

During the day, the acid growth of the bacteria is encouraged by the glucose and martos, the decomposing material of the starch, and the glucose and the flector in the coats. In traditional formulas, the lactic acid becomes more than 108cfou/g, and the amount of lactate is equal to 1.5 -2.0w/ w and zygote. By the time the book is finished, the micro-organisms will have nothing but lactic acid and anemics. There is also a large difference between the number of bacteria and the number of bacteria on the market, and there are fewer than 104cfu/g with lysic acid. Since there are such things as Lactobacilus planantalum which is easy to multiply even with pH low, it is possible to produce ursic acid without adding fish. After placing the book in, they eat it with radiation or with a square cut and a bowl attached to it.

History

It was made from gold from the early Edo and has no detailed origin. Tradition has it that "the fisherman who lives in the Kabuki court of Kanzawa would sink in with the bri's cloth on his back and celebrate the New Year's launch" and "The Lord of Mr. Ota ate and spread in the deep spring."

By the time the treasurer was seven years old, he had a record that he had sent a joke to a customer in the yearga, along with this slip. Also, the "Murmur's Diary" of the present Kanazawa CityXXXC city of Tokyo, says that the fishery gave him a "singer" by the fish shop on January 3, 1826. Not only fish stores, but also the headdressers, hairdressers, and other merchants had the custom of giving their customers their first annual sushi or large roots. It is estimated that sushi was eaten mainly by men of war, and by the majority of the public.

The custom of giving a sushi for the first time in the Meiji era continued, but eventually it was abandoned. On the other hand, since the 1920s, the average household has been making sushi. Some of the customers worked on the product at the same time, but the sales didn't increase. After World War II, when the economic situation has recovered, sales of sushi, such as used as for transportation, have begun to rise since about 1953. By 1955, family jams had been reduced, and it was possible to use polyethylene containers to transport them far and wide.

Since 1965, the number of mass - production manufacturers of sushi has increased in serious production, and demand has soared in some ways since 1972. Also, publicity in the press has increased the reputation of its customers, and more and more of its customers have been consumed throughout the country with air and air travel and home distribution. In recent years there has been a strong demand for high-end gifts. There are also areas where people eat sushi in modern times.

Text adapted and translated from the Japanese Wikipedia article かぶら寿司 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.