Ōmurazushiōmurasushi 大村寿司

History and Origins

It's a traditional native dish that goes to Omura City. It is believed that during the time of the apartment town, when Omura was defeated and deprived of his territory, when he returned home, his subjects created sushi to celebrate it. The reason why it was sushi was because there were so many men who didn't have a bowl to feed them. The Consuls spread out a large amount of freshly prepared rice into the shallow wooden box, and hurriedly gave a double-sized sushi to which the soldiers cut it into a square with their sides. Thanks to this tradition, in the local community, it is "Sashi-Sho of the Victory Battle" and is still prized as an indispensable dish for the celebration.

When It Is Eaten

In local homes, the food has been passed on as a special occasion for celebration, feast, and Buddhist things, but once it has become famous, it is usually served in some restaurant in Nagasaki Prefecture.

How It Is Eaten

Depending on the family's variety of ingredients and recipes, but as a regular instrument, you can list such things as carrots, carrots, lentils, and silk eggs. It is now said that when you taste the silk, you add a lot of sugar, a custom that expressed the feeling of being a guest by using a lot of sugar at a time when sugar was precious. In modern times, more homes and restaurants are considering health and making less sugar.

Recipe

Ingredients

• 4 cups（4.5 × 180 ml） rice
• 10cm dashi kelp
• 4 tbsp sake
• 4 cups water (酒を含む)
• Mix: 50 g sugar
• Mix: 1 tsp salt
• Mix: 1/2 cups vinegar
• 200 g white fish (fillets)
• Mix: 20 g sugar
• Mix: 1/5 tsp salt
• Mix: 1 tbsp sake
• 1 hanpen (fish cake) (赤)
• Mix: a pinch granulated sugar
• Mix: a pinch vinegar
• 150 g burdock root
• Mix: as needed vegetable oil
• Mix: as needed dashi stock
• Mix: 1 tbsp sugar
• Mix: 1 tbsp light soy sauce
• 20 g dried shiitake mushrooms (石づきを含む)
• 15 g kanpyo (dried gourd strips)
• Mix: 1.5 tbsp sugar
• Mix: 1.5 tbsp sake
• Mix: 1.5 tbsp mirin
• Mix: 2 tbsp dark soy sauce
• Mix: 3/4 cups shiitake soaking liquid
• 5 egg
• Mix: 1/5 tbsp salt
• Mix: 1 tbsp sake
• 1 tbsp granulated sugar
• 100 g boiled bamboo shoot
• 100 g boiled butterbur
• Mix: as needed dashi stock
• Mix: 2 tsp sugar
• Mix: 2 tsp light soy sauce
• 30 g ginger
• a pinch sansho leaves
• Vinegar: 4 tbsp vinegar
• Vinegar: 4 tbsp water

Method

1. Put the pork-soured rice in, put in the amount of water you need, then put in a cloth, dip it in it for about 30 minutes, and cook it for a quantity of wine. I won't throw away the water that has taken away rice because it's used in the latter stages. The carrots will be cut in fat, and so on.
2. I'll add all the succulent A's and make the vinegar together.
3. I'll boil the white fish and take it to a boil, and I'll wash it gently, then I'll put it into a pot with thick hands and add a "snap" to make it.
4. The paste is gently served hot water, cut into small corners, and served with citrus C.
5. I'm going to add a sauced rice sauce to taste.
6. The dried dishes are put in water, the rice is boiled, and the rice is cooked in small pieces, and the sauce is cooked in citrus E, until the soup is almost gone.
7. The eggs are melted and added to all the citrus f together, and the ground egg is cooked, and the chopped egg is chopped as fine as possible, and the egg is made into a silk thread, and the sugar is added. By the way, if you use a steamy, steamy soap, depending on the season, you can enjoy the seasoning aroma. In that case, the boiled sauce will be carved into fine pieces and boil with a citrus gyrus to cut the water. )
8. While the cooked rice is hot, I cook it with vinegar and mix it up with walnuts and cut it into pieces, and put it out on the rice.
9. I'll put a half of my rice on the floor and put the eggs on top of it and put the rest of the rice in.
10. Thinking of the color of the rest of the material, we spread it out in a flat order from thick to thin, and then we place the silk eggs on top of it.
11. I'll put the spool over and heavy it down for about 30 minutes.
12. Cut it in a sashimi and remove it from the sashimi.
13. I'll hang on a vessel, put the peppers on sweetened rice, and I'll add the shoots to the tree. If there is no growth in trees, it is appropriate to use them as spare materials, such as pickled meat, carrots, three leaves, or nautilus.

More About Ōmurazushiōmurasushi

Omura Sushi is a local dish that runs across Nagasaki Prefecture.

Overview

According to tradition, the event of Omura Sushi is the middle of the room town period.

In the year 1474, the Lord of the island's Shiba Peninsula invaded Omura's territory.

At this time, when the people were happy to have their lords return to them, they tried to conduct a meal for their welcome, but they were ready to spread the fresh rice into the pans, add fish slices and vegetable pieces, and make sushi with rice and vegetables, as well as rice and other ingredients, and it is believed that the soldiers ate it in a square with their hands. Some sushi used to be used in Nara.

Then it was decided that a large celebration or a guest's dinner in the Omura private home would be prepared, and now it's a menu and souvenir in the city's cafeteria.

It is also reported that the traditional black - and-white dancing of Omura's city has begun to celebrate the return of the purei.

In 1920, "The Japanese legacy was identified as the building block of the Kashgar Road of Nagasaki, Japan, which spread the sugar culture.

Text adapted and translated from the Japanese Wikipedia article 大村寿司 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.