37 8 おせずし
| Prefecture | Toyama (富山県) |
|---|---|
| Region | Chubu |
| Japanese name | おせずし |
| Home area | I'm going to show you some of the things that we've done. |
| Main ingredients | We've got rice, sabbats, seaweed. |
History and Origins
Toyama Prefecture. The accent of "pressure" is called the root of the name. This is especially familiar to the new river districts, such as Toyama Bay, where the mountain range is the highest at the altitudes of 2,000 meters above the top. If you mix it in with rice, you can put the seaweed on top of it and place it with heavy stones and place it overnight. Cut into squares is another feature. In the past, "fish" and eating fish between meals began to be a habit, and the use of rice has changed to the present. Using the mascot is common, but in some homes it is made from fish that are sometimes caught, such as agis, nigis, and Sake.
When It Is Eaten
In addition to the spring festivals held in fish Tsu City and the August "Aprico" festival, they were made for hospitality during Hare's Day and at Buddha's. At the time, you can use a bowl of rice to make a large "sniff" and you can act on a large plate without cutting it in half.
How It Is Eaten
If you add two cups of vinegar and cook up your rice, mix sugar with salt and put it in a third-class cool place. When they're cooked, the mascots loosen themselves and soak themselves in a mixture of vinegar and so on. If you roll vinegar inside the pusher, spread the rice on the bottom board flatly, and then you will loosen the fish. If you add rice and board, you put down the board from above. The second and third steps are the same as the first steps. If you put them on top of the top and put them on weight overnight, they'll be finished. It's delicious to put nuts and tree sprouts in with such fish as mackerel.
Recipe — Serves 4
Ingredients
- 800 g cooked rice
- 80 g 焼きさば
- Mix: 40 ml vinegar
- Mix: 1 tbsp sugar
- Mix: 1 tsp salt
Method
- I'll make a mixture of citrus abalone and then I'll put 1 teaspoon in the pan. The rest is made into a mix-up sushi for dinner.
- We can put half a bit of sushi into a mold, flat it, and then spread the fur out and put the sushi in the rice bowl and then put the rice in the rice pot for the last time.
- I'll put a heavy stone on top of the lid and stay overnight.
- Take it off the mold, cut it to the desired size, and put it on the bowl.
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.