38 13 もろこずし
| Prefecture | Gifu (岐阜県) |
|---|---|
| Region | Chubu |
| Japanese name | もろこずし |
| Home area | West. |
| Main ingredients | I'll make you some rice. |
History and Origins
"Sniffen" is a plain taste of native food, eaten in the West as well as in Aichi Prefecture. It's a fresh fish that belongs to the koi family, grows to about 10 centimeters long when it grows up, and it's easier to use a small squabble to blend. The western regions, which were grown in the Kisaki trinashi, Nagai, and Nagai, will be known to the people. Until postwar ground maintenance is done, the waterlands like the sea net will be surrounded by fish, fish, coys, rice, and other fish that used them will grow, food cultures that are still available.
When It Is Eaten
It was made in each home as a hospitality dish when a large group gathered, such as festivals, New Year's, and legal matters. Now, the decline in fish catch and the loss of people's river fish have been reduced in size, but they are eaten as a familiar dish of special days.
How It Is Eaten
The rice is served with wine and bowls, and when it is cooked, it is cooked with the flavor. We spread the honey in the wet sushi box and spread it down to rice, rice, rice, and pepper in turn and place it on the weight. After two or three hours, I'll take it out of the sushi box and cut it into the right size. I make mushrooms cooked until they turn into sugar, soy sauce, wine, and pepper.
Recipe — Serves 8
Ingredients
- 4 cups polished rice
- 2 tbsp sake
- 10cm だしこんぶ
- Mix: 80 ml vinegar
- Mix: 5 tbsp sugar
- Mix: 1/2 tsp salt
- 200 g もろこの佃煮
- 8–12 haran
Method
- The rice is washed, the amount of water is overcast, and the rice is added to the bowl. I'll mix the flavors of the citrus with the flavor of the rice. I'll make rice and keep it cool.
- We'll wet the slatbox, we'll spread the hala to the bottom board, put a bowl of rice in the flat, and then we'll put the berries on top. Put on Haran and cover it with lids and heavy weights for two hours.
- Take it out of the rice box and cut it into 12 pieces.
More About 38 13
This is a local dish from Aichi Prefecture, Gifu Prefecture WestX. This is a rice sauce made from the river fish's moloco détremloco, tamoloco, coco, coco lyreloco.
In the western regions of Kiji, Nagai, and Sakagawa, the river has a thick western area, with a narrow river, the citadel is a waterhole and there are also many native dishes with river fish. It's a local dish with a rich catch of koi fresh water fish in the waterlands. In recent years, water pollution and other things have reduced the yield of Moroccans and have increased the cost of their crops, so they may be used in Haya.
A river fish called Moroco is a koi family, growing to about 10 centimeters in length, but it is used for conical purposes by a small size about three feet in length. I will make a rice bowl in a square frame of rice with a leaves placed in a box, and then I will press it from above. In the tail, we place the Moroco at an angle. Haran's leaves have both the effect and the effect of preventing the wooden frame from sticking together with rice.
It's often made on any Halle day of the festival or celebration. It's also made as a source of law enforcement. By the time I'm at the festival of the Hajishima Heavenly Festival, all the restaurants will be stocked with reservations for condolence.
Text adapted and translated from the Japanese Wikipedia article もろこずし 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.