Inarizushi いなりずし

History and Origins

Tsugaru Plains, where the climate in the snow is relatively mild, and rice crops have been grown since the evening hours of the fall, the American culture has developed. The Tsugaru master also produced a lot of products because of his commitment to the development of Shinda. The most distinctive feature is that rice is pink. This is mixed with red pepper, so it can be red with a add to it. (The rice can be mixed with 100 percent rice, and the seasoning is also a rather sweet, stiff, and waxy impression.) The red color shows good luck and the sweeter is the spirit of hospitality. In times past when sugar was precious and expensive, when people gathered and went to the Hale, it seems that there are still some sweet eating habits left in it.

When It Is Eaten

It's a traditional dish that is often served for the hospitality of the wedding feast and other occasions. It's also part of the local athletics, the flowers and the occasions when the Shinto music is made. Sometimes I mix rice with garlic. Since it's easy to eat with one hand, it was valued at out-of-house gatherings. To people in the Tsugaru region, "noose" is a red, sweet food.

How It Is Eaten

In ancient homes, the previous day, a sack of oil was boiled with soy oil and sugar and left overnight. On that day, we will cook rice loosely, add a lot of chopped red peppers and add a lot of sugar to taste and oil. It's a surprise to outsiders, but sweet oil and red peppers make a surprise match.

Recipe

Ingredients

• 2 × 180 ml（300 g） glutinous rice
• 400 ml water
• 50 g pickled red ginger
• 5 いなり揚げ
• Mix: 2 tbsp vinegar
• Mix: 40 g sugar
• Mix: 1 cups water
• Mix: 30 g sugar
• Mix: 1 tbsp1/2 soy sauce

Method

1. Wash rice and keep it in water overnight.
2. I'll mix vinegar and sugar with seasoning A.
3. I'll leave the red pepper in a rough slice.
4. When you have a pair of chopsticks, cut them in two and then fold them in a bag before putting oil on them. (PEOPING SCREAM)
5. I'll put some seasoning B and 4 in the pan and put it on the fire. I'll boil and cool it until the soup runs out.
6. Rice is a little softer. When you cook it, add a flavor A to the flavor, add vinegar, red pepper, stir and cover it, and make a little steam.
7. 10th class, 5th row, and then set it up. (PANTING TO HONKING)

More About Inarizushi

Redirect to:

• Sushi#Inarizushi

Text adapted from the English Wikipedia article Inarizushi 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.