Ayuzushi 鮎寿司

History and Origins

The natural ayu, where the purest streams of Yoshino land grow, grows from eating the algae on the rocks of the river. The smell is likened to a watermelon palm called "the incense fish" and has a reputation for being delicious. The figure of this clown is famous in Yoshino district. The original "Saiko" was "unable" to mature from a week to a month, but it had a unique flavor and the currents of the times made it impossible for it to form. However, in the city during the time of the apartment, the development of barrels and heavy stones reduced the ovulation period and created an "instrumental" meal with fish. The present-day sushi is the type that will soon be eaten, and Ayu's flavor is a refreshing, elegant sushi. Since Nara's "Nazi" has existed in Nara Prefecture, it has become popular. The bottle that comes out in the play was not made to sprout by filling rice and ayu. It's said that from where the soybeans were similar to a bucket holding well water, they came to be called a bottle. The restaurant that serves as the stage for this Kabuki restaurant is still built as an old man.

When It Is Eaten

Ayu is often eaten from the summer of the season to the fall. Since Ayu was more prized as a food with a good start than old times, it is more often eaten on the days of the people's seats and hare.

How It Is Eaten

Ayu on the rice rice, and I pressed it with a stiff frickin, I cut it to a small size. There's also the "Sakisaki" with a baked yu on it, and this one has a mountain bowl and eats with a tip.

Recipe — Serves 10

Ingredients

• 5 × 180 ml rice
• 10 ayu (sweetfish)
• Mix: 130 ml vinegar
• Mix: 35 ml mirin
• Mix: 70 g sugar
• Mix: 27 g salt

Method

1. Keep seasoning A from boiling on the fire, and make vinegar.
2. When you cook, cook rice while it's hot, stir vinegar, boil it in your own lap, and mix it so that it doesn't crush rice. It's a great idea to be a fan of rice.
3. (Ayu takes the scales, puts the knife from the side of the abdomen from head to tail, puts the knife above the belly, opens up, rips out the middle bones and the abdomen, shakes off the fins, shakes the salt off the back of the spine, washs the salt in water, and dips it in one minute.)
4. Ayu's moisture is wiped, rice is put together into a namako shape of the length of ayu, and rice is shaped into a hard-knit frickin, and cut into a little bit.
5. You can mix the sprouts of the trees and the nativity with rice, for your pleasure. (Feeling)

More About Ayuzushi

I'm not sure. I'm going to open the belly of a salted chicken, and I'm going to dip it in with food, except for bones, and I'm going to fertilize it. Summer season.

Overview

It is one of the salted fish that has been removed from the fish and has not been allowed to mature by mixing rice and rice with pepper. The sugar that the stamen break down the rice and produce, the sugars that produce the lactic acid increase the survival and increase the food's taste by producing lactate.

I've got to get to the bottom of this.

Toyama Prefecture was a masterpiece of the art of Tokugawa's favorite worship and of Tokugawa's grace. There's a story about a woman who was so drunk that she threw herself into the mire and stirred it. It appears in Kabuki's third section of The Sakura.

How to Create

I remove the seams from the fished fish and then turn around and then salt them in the refrigerator for 20 days. The rice, rice, pepper, salted peppers, and salted peppers are placed in barrels, and the weight is placed on them to mature at normal temperature. It's about 40 days since I was stuffed.

Text adapted and translated from the Japanese Wikipedia article 鮎鮨 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.