Gomokuinarizushi 五目いなりずし

History and Origins

In Ibaraki Prefecture, agriculture has been established over the past year with a mild climate and rich water quality. There are many things that are proud of the national best, such as cabbages, beans, peppers, and so forth, and there are a lot of foods made from vegetables to meat. "The fifth best food" is a local product that has been known for years. Especially since the Miyagi Miyagi Corporation, who is made up of Japan's three - part shipments, has long been acting like a "five-eye-on-the-eye" to citizens and visitors. We're still raising our money and raising it. In addition to the materials such as carrots, lentils, and so forth, we are known by using a wide variety of food items, such as lily and chrysanthemums. Colored tools are very colorful.

When It Is Eaten

They are eaten in various ways throughout the year. Adults are popular food, as well as children.

How It Is Eaten

Oiling can be steamed, sugared, lentils, and so on. It can be boiled with a combination of flavors and flavored. The tools of carrots, lentils, and so forth, can easily be eaten and roasted into a thousand slices. If you add them, then they can be cooked and mixed evenly. Pack the rice with the ingredients mixed in the oiling, and place it on a plate, such as on top of your mouth, so that you can see what's in it. The oven is very rich, and when you cook rice, you can mix a little rice with it, and in the summer you can add fruit beans, winter beans, and so forth, and enjoy the season. Also, Ibaraki Prefecture is popular because it is a brand that has a high reputation for being a local painter and also because it's from "Impressional Fall," so it's also popular with the local weather.

Recipe — Serves 4

Ingredients

• 200 g aburaage (fried tofu pouch)
• Mix: 3 tbsp sugar
• Mix: 1 tsp mirin
• Mix: 3 tsp soy sauce
• Mix: 2 cups dashi stock
• 80 g maitake mushrooms
• 80 g shiitake mushrooms
• 80 g carrot
• 80 g burdock root
• 80 g edamame
• 40 g green beans
• 80 g konnyaku noodles
• 1 tbsp oil
• Mix: 2 tbsp soy sauce
• Mix: 1 tbsp sugar
• Mix: 2 tbsp sake
• 320 g rice

Method

1. Oiling cuts one in two, boils it down, oils it out, and cooks it with an A flavor.
2. Carrots, sea cucumbers, and sea creatures, put in water and pull out the hatch. I will cut the thread into three-inch lengths and the bowl into thousands.
3. Hot oil in the pan, add two ingredients, roast it, divide it by hand, and taste it with B flavor.
4. Put three in the rice that you usually cook, and it'll fit evenly.
5. I'm going to have to boil the rice and cut it a little. You can put four in one oil raise and then pack it up and fold the edge of the oil and make a big slice of salt and a little bit of salt.

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.