41 7 さわらのこうこずし
| Prefecture | Okayama (岡山県) |
|---|---|
| Region | Chugoku |
| Japanese name | さわらのこうこずし |
| Home area | Aquarium |
| Main ingredients | Touch, burn, rice. |
History and Origins
In case you're in the old song, in spring a lot of fish will come into the Seto for eggs, the fishing grounds will be alive. In particular, as indicated by the letter "the fish of spring," it represents fish. The sea cucumbers were built during the middle of Meiji's reign to celebrate the fishing and to ensure the safety of the fishing industry. I'd like to make a bowl of rice that has been seasoned with salted on the skin (I want to make a slice) and a piece of rice that is mixed with rice, and then I'll mix it with a bowl of rice, and then I'll scatter the soaked leaves and the leaves. It is said that at first, they ate only on the edge of the bowl without anything else, but the ones that were added to the edge of the sushi plate or the plate in the fall were mixed into the sushi and made with it from the taste of it.
When It Is Eaten
In Japanese town, it's always made in Japanese language, at festival times, and at sea. It also happens frequently at district gatherings.
How It Is Eaten
I'll cut the skin in a slice of flesh, salt it with five minutes, and wrap it in vinegar for about half an hour. Cut the rice and wash it and drain it. Greenpieces are made with salt. Mix vinegar, sugar, salt, and make vinegar. Rice is made with silk and boiled with rice, and the cooked rice is served with vinegar and kept cool. Touch the vinegar rice and mix the green piece with a green piece to decorate the tree's stem.
Recipe — Serves 4
Ingredients
- 4 cups rice
- 4 cups 1/2 water
- 10cm kelp (konbu)
- 5 tbsp vinegar (合わせ酢用)
- 3 tbsp 1/2 sugar
- 1 tsp salt (合わせ酢用)
- 200 g straw
- 1/2 tsp salt (さわら用)
- 1/2 cups vinegar (さわら用)
- 100 g bean paste
- 1/2 cups green peas
- a pinch sansho leaves
Method
- You have to wash rice and keep it for more than half an hour.
- I'll cut the skin from a thick slice, salt it with five minutes, and put it on vinegar for about half an hour.
- A bowl is 4cm long cut, wash it, and drain it. Greenpieces are made with salt.
- Mix vinegar sugar salts and make vinegar.
- Put the rice in a piece of rice (and put it in a piece of rice) to boil and to remove it before it boils.
- I'll put vinegar on the rice and keep it cool.
- Touch your rice, and be sure to mix your green piece to keep the tree from sprouting.
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.