Irimeshīrikomeshi いり飯

History and Origins

I make a bowl of rice, seasoned with vinegar and soy sauce, soy sauce, which I mix with other ingredients, such as beans and so on. It's called "saki" and it's a native dish that has been passed on for over a hundred years, although different ways of calling it vary from region to region. It is said that "single" refers to the word, and that in the past, they were known as rice with a full taste. The point is to soak the (singing) tightly in the soup. It is also a delicious trick to add flavor to finely cut tools. By the way, you get a good job in Oshima City, Oshima City. The fresh and tasty finish is ready to boil and dry.

When It Is Eaten

In the Sasazu village's area of Tsunami, once after the community's "work" of taking care of the waterways and cuttings, there was a meal that included the meaning of the walnut after farming and between. It's also said that sometimes they were behaved like a village meeting or something. Since it's easy to make and not to have side dishes, we've been known for a long time as a local food that can be eaten easily.

How It Is Eaten

I'll put the rice in first place and mix it together with rice and soy sauce seasoned with vinegar and soy sauce, soy sauce and soy sauce. It's also a matter of boiling the material, but using the boiling sauce. In addition to using the products of Tokushima Prefecture, there are times when you can make your work in a refreshing way by adding soup to the soup, and with a sesame bowl.

Recipe — Serves 4

Ingredients

• 300 g(2 × 180 ml) rice
• 450 ml(21/4 cups) water
• 20 g dried sardines (かえり)
• Broth: 1 tbsp light soy sauce
• Broth: 1 tbsp vinegar (すだち果汁)
• Broth: 1 tbsp rice vinegar
• 30 g（1/3） chikuwa (fish cake tube)
• 60 g（1/3） burdock root
• 60 g（1/3） konnyaku
• 30 g carrot
• 2（20 g） fresh shiitake mushrooms
• 1（15 g） aburaage (fried tofu pouch)
• Broth: 200 ml（1 cups） dashi stock (dashi stock)
• Broth: 1 tsp（6 g） light soy sauce
• Broth: 1 tsp（6 g） mirin
• 2–3 green onion

Method

1. Rice is cooked by adding enough water.
2. The rice is soaked in rice for about 30 minutes.
3. I'll cut the dust in half. Your hair is bound to the water.
4. I'll have the pepper cut into pieces and boil it. Oiling is cut into two centimeters long by oiling. I'll cut carrots and nuts into two-inch-long strips.
5. I'll cut the blue strip into small slices.
6. (Singing four utensils and boiling them with boiling water)
7. Mix cooked rice together with two bowls of soup and six utensils.
8. I'm going to place a small cut of blue on a vessel and scatter it on top.

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.