41 2 さばずし

History and Origins

North of the mountains of Okayama Prefecture, fish food is surprisingly common. It's a festival of autumn, built mainly in the north of Okayama Prefecture. Although there are differences in the area, most of the land was built during the fall festival and the planting of rice.

When It Is Eaten

At the fall festival, we bought large quantities of tadpoles at a house, made lots of snacks, gave them to relatives and acquaintances, and entertained visitors. Also, since we had been cutting rice after the fall festival, we had to make a lot of rice and were eaten between the times of the work. Because of the salt dishes, they can be made all year round, but they are delicious at the time they are ready for autumn.

How It Is Eaten

Wash the salt pot and place it in three pieces and place it in the vinegar for a day or two. Take the egg out of the vinegar and wipe the water thoroughly. We wrap the wraps in the skid box, place the fur on top, press the rice and wrap them in. Take it out of the box, wrap it in the bark of the bamboo, light it down, and sleep it all day and night.

Recipe

Ingredients

• Mix: 5 塩さば (中)
• Mix: 180 g(:0 g) 塩… (生さばの場合)
• Mix: 1 vinegar (気温の高い時季は多めに)
• Mix: 500 g sugar
• Cooked rice: 9 × 180 ml rice
• Cooked rice: 1 × 180 ml glutinous rice
• Cooked rice: 5cm dashi kelp (スイッチを入れる時に入れる)
• Mix: 400 g(350 g–400 g) sugar
• Vinegar: 200 ml vinegar
• Vinegar: 40 g salt
• 12 g(4) ginger
• 14 g(4) yuzu peel
• 1400 g すし飯 しめさば
• Vinegar: 190 ml vinegar
• Vinegar: 9 g(1 tbsp) sugar
• 1400 g ※すし飯の分量は
• Mix: 押しすし器
• Mix: bamboo sheath

Method

1. Wash the salt dishes and put them on three sheets, peel them, remove the small bones carefully, and tie them overnight with vinegar.
2. I cook rice. Ten percent of rice will hold you back. (Soap cloth will have the color of the rice under the rice cloth if you put it quickly before you turn on the rice bowl.)
3. Sugar, vinegar, salts are cooked together and made together.
4. When the rice is ready, ten minutes later, when the rice is hot and boiling, you can put the rice into a sushi sauce, add three vinegar, and cook rice.
5. (To prevent the wrap from sticking to the container when the water is cold.)
6. The bamboo skin is pressed down and soaked with vinegar.
7. I'll make a slice of ginger and a thousand of silk.
8. If it's big, then 9 pieces of rice should be divided into 10 pieces.
9. I'm going to take the vinegar-stuffed pot out of the vinegar and wash the water thoroughly.
10. When you put a large lap on top of the table, put a lid under the container, put a five container inside, and then place a large lap in the container and spread it out in a flat way so that it doesn't have a walrus.
11. In the middle of the tumult, you have seven garlics in the middle of the pot, or you have seven wax skins in a row along the spine, and then you have eight equal pieces of rice in a container, and you hold the rice tightly in place so that it doesn't break.
12. I'll fold the laps, push them, pick up the lid, wrap the other side of the lap and the front side of the lap properly and then wrap them up properly.
13. Put the other side and the front side in a tight, tight rubber.
14. I'll put him to sleep for a day.
15. I'll put it on the machine at random. If you're not careful, keep the lap on and cut off the ankles.

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.